Published November 1, 2008. From Cook's Illustrated.
We wanted a roasted sweet potato recipe that gave us potatoes with a nicely caramelized exterior, a smooth, creamy interior, and an earthy sweetness. We started the sliced potatoes in a cold (versus preheated) oven, covering them with foil, to allow plenty of time for their starches to convert to sugars. We removed the foil after 30 minutes and continued to roast the potatoes until crisp. We had our perfect roasted sweet potato recipe: super-sweet and tender potatoes with a slightly crisp, caramelized exterior.
Note that this recipe calls for starting the potatoes in a cold oven. Choose potatoes that are as even in width as possible; trimming the small ends prevents them from burning. If you prefer not to peel the potatoes, just scrub them well before cutting.
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