There’s something seductive about the words “slow-roasted.” I love roasting vegetables, but I usually crank up the heat to 425 degrees. Therefore, the idea of slow-roasting something at a low temperature caught my attention years ago when Deb Perelman of the Smitten Kitchen first shared this recipe in 2018.
Slow Roasted Sweet Potatoes
These slow-roasted sweet potatoes have been on my mind and on my to-do list ever since. In fact, I have dreamed about this recipe, but have failed to try it. Why? I have no idea. But three sweet potatoes ready for action and today’s seriously crazy winds are a good reason to stay home, turn on the oven and cook something warm and fabulous.
The sweet potatoes were washed, oiled, salted and peppered and placed in a barely warm oven of 275 degrees. There they will remain for two and a half hours until they are soft and oozing with sweetness and caramelized. Two and a half hours? Yes, seriously. So, forget about the oven for a few hours and go do something productive. Or relax and read a book.
Low and Slow
The low temperature and long roasting time bring these sweet potatoes to their knees. The skin gets crispy, while the flesh gets seriously smooth and luxurious. After baking, you will place the sweet potatoes under the broiler for the coup de grace.
How can something so damn simple be so exquisite? This is exactly the reason I advocate that we treat the best ingredients simply. Because when you use the best ingredients, they need little to shine. Two and a half hours in a 275-degree oven is what does it for these sensational sweet potatoes.
The next time you have a few sweet potatoes on hand, let them be their best selves with this recipe. Top with yogurt, sour cream and/or butter and savor the simplicity.
Slow Roasted Sweet Potatoes
Forget the idea of baking sweet potatoes at a high temperature. That's old school. Now, it's all about the low temperature and the slow cooking time to bring out the incredible sweetness. And then a pop under the broiler to create the exclamation point when you serve these garnets. Roast one potato per person. Top with butter and sour cream for a sweet and creamy and tangy experience.
- 4 sweet potatoes or 1 potato per person
- 4 teaspoons olive oil rub one teaspoon olive oil on each sweet potato
- 2 teaspoons kosher or sea salt rub 1/2 teaspoon salt on each sweet potato
- 1 teaspoon freshly ground black pepper rub 1/4 teaspoon pepper on each sweet potato
Preheat the oven to 275 degrees.
Prepare a baking sheet by lining it with aluminum foil.
Wash the sweet potatoes.
Rub each sweet potato with one teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and place on the baking sheet.
Place the prepared sweet potatoes in the oven and let cook for 2 1/2 hours, until they are super soft inside and caramelized on the bottom.
Now heat the broiler to high and place the baking sheet under the broiler. The idea here is to get the potatoes browned on the top and this may take 1-2 minutes or longer, so watch carefully and don't let them burn.
Remove sweet potatoes from the oven and let cool for 10 minutes.
Using your hands, gently crush the sweet potato to smash and expose the flesh. Season with a little more salt and butter, yogurt or sour cream.