Roast sweet potatoes (also known as Kumara) are a lovely
side dish or as a base for many other dishes. They're ideal
for special holiday occasions such as Thanksgiving and
Christmas. Rich, sweet, and easy to make, they are perfect
for novice cooks and cooks who don't like to get too fancy
but still appreciate a meal that tastes great. Here is how
to roast them, along with a few suggestions for varying
their flavour.
!! Ingredients !!
* 250g (8.8 oz) sweet potato per generous serve
* 1 tablespoon oil
!! Steps !!
Select your roasting tray and organise your equipment. If you have
access to a good reliable non stick baking tray or metal casserole
style pan, these are ideal. If your baking trays are known for
sticking, it is best to line it with a non stick baking parchment
first so the potatoes can be served more easily. As sweet potatoes
contain a lot of sugar and water, they're liable to stick to unlined
trays.
* It is also preferable to select a baking tray which is large
enough so the hot air can circulate around the potatoes (approx
1cm or 1/2 inch or a little more is fine). If they are too densely
packed, they may go soggy and cook unevenly, but too far apart may
make them become dry and leathery.
* Preheat the oven to 180ºC (about 365ºF).
* Organise a seasoning if desired. See the section below for
suggestions on seasoning variations.
Prepare the sweet potatoes. Decide whether you want to peel them,
or roast them in their skins:
* The white one in this image shows the U shape; this is
handy for odd shapes, as they're less likely to bruise the
vegetable. Peel the sweet potato if desired. As a safety tip,
this is easiest done using a U shaped peeler, rather than the
stick type (as per the yellow one in the image) because the stick
type slips easily if too much pressure is used.
* If you use unpeeled sweet potatoes, wash them well. The skins have
their own flavour and can be crisp, but if you want to mash them
later or add them in soups, peeling is recommended.
Slice the sweet potatoes into even sized portions. Thick wedges
are a common shape, but there are no strict shape requirements.
The most important thing is to aim to make them all the same size
so they'll cook evenly and be easier to eat.
* Small cubes will take a more caramelised flavour and thinner
wedges can become crisp if cooked longer at a lower temperature.
* Transfer into a large bowl and sprinkle with the oil and add your
seasonings. Stir well to ensure the slices are evenly coated.
Doing this prevents them from changing colour, as sweet potatoes
oxidise in a manner similar to apples and potatoes when exposed to
air. They may also bleed a white liquid; this is OK, but it's a
sign they'll soon start to change colour.
* Roasted with herbs Transfer to the baking tray and roast
for 35 to 40 minutes. After the first 15 minutes, turn them and
move them around the tray so they roast evenly and develop a nice
even colour.
* Serve and enjoy! Serve while still warm, along with other meal
items. If you'd like to season them or use them to turn into a
different dish, follow the ideas suggested in the following
section "Variations".
!! Variations !!
Season the sweet potatoes. Add seasonings such as:
* 1 clove crushed garlic.
* 1 teaspoon mixed dried herbs - particularly thyme and rosemary.
* Spices such as cinnamon or allspice to taste.
* Zest and juice of 1 orange (for 4 portion sized amounts).
* If adding salt and pepper, add just before serving.
* Additional sweeteners such as honey, brown sugar, sweet chili
sauce & similar glazes or palm sugar require a slightly lower
temperature and more frequent checking to ensure the sugars don't
burn.
* 1 tablespoon balsamic vinegar (or salad dressing) and salt and
pepper, added just before serving.
* Chopped fresh parsley or basil, chili and a sprinkling of lemon
juice.
Apart from serving them as they are, cooked roasted potatoes can
also be used in these ways:
* Mashed and added into soups, bread dough & scone dough.
* Used as a stuffing ingredient in other vegetables or chicken.
* Served with a rich gravy sauce or a stew.
* Used cold or warm in salads.
!! Video !!
!! Warnings !!
* As sweet potatoes contain a lot of sugar, they will brown more
quickly than other vegetables. Keeping an eye on them will prevent
them from burning.
!! Things You'll Need !!
* Cutting board and knife
* Vegetable peeler
* Roasting tray and non-stick liner
* Large spoon or spatula
* Tongs
!! Relateds !!
* Make Roast Potatoes
* Make Pan Roasted Potatoes
* Roast Garlic
* Roast Chestnuts
* Roast Jerusalem Artichokes
!! Article Tools !!
* Read on wikiHow
*
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