Roasting intensifies the natural sugars in sweet potatoes. These sweeter sweet potatoes come out of the oven soft in the center and crisp around the edges.

　　

Ingredients

serves 4

　　2 1/2 pounds sweet potatoes

　　2 tablespoons olive oil

　　1 teaspoon salt

　　Black pepper

　　

Step 1

Preheat the oven to 450°. Lightly oil a baking sheet.

　　

Step 2

Peel the sweet potatoes and slice them into rounds about 1/2 inch thick. If the potatoes are large, cut them in half lengthwise and then into half-rounds. (You should have 7 or 8 cups.) In a bowl, toss the sweet potatoes with the oil, salt, and a dash of pepper.

　　

Step 3

Spread the sweet potatoes on the prepared baking sheet in a single layer and roast for 10 minutes. Stir, and return to the oven until they are tender and beginning to brown, about 5 minutes.

　　

Serving & menu ideas

Step 4

Delicious with Chipotle Scrambled Eggs (page 84) or Pine Nut–Crusted Fish (page 161). For a colorful meal with interesting contrasts, serve alongside Chipotle Tofu (page 65) and Corn & Pepper Salad (page 207).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.