Bon Appétit details a method for roasting sweet potatoes that prioritizes browned edges and creamy interiors. The technique involves crowding the potatoes on a sheet pan to trap steam, aiding in softening before browning.
The recipe calls for 3 pounds of sweet potatoes, cut into 1½-inch pieces, tossed with ¼ cup extra-virgin olive oil, 2 teaspoons Diamond Crystal or 1¼ teaspoons Morton kosher salt, and ½ teaspoon freshly ground black pepper. The potatoes are roasted at 450°F for 35–45 minutes, tossed occasionally. Direct contact with the hot sheet pan is recommended over using parchment paper to encourage browning.
Sweet potato skins are edible and can be left on for added texture, or peeled for a uniformly creamy result. The recipe yields 4–6 servings and can be prepared up to three days in advance. Variations include spiced (with garlic powder, cumin, and paprika), cinnamon-sugar, herby Parmesan, and glazed options using maple syrup, agave nectar, honey, or pomegranate molasses. The goal is browned edges and creamy centers, rather than uniformly crispy potatoes.
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