Roasted Sweet Potatoes

Name: Roasted Sweet Potatoes
Yield: 8–10 servings
Ingredients: 8 large sweet potatoes (9–12 oz. each); 1/4 cup vegetable oil; 1 Tbsp. kosher salt

sweet potato/yam sunday stash

Kat Boytsova

8–10 servings

Source

Ingredients

8 large sweet potatoes (9–12 oz. each)

1/4 cup vegetable oil

1 Tbsp. kosher salt

Method

Place racks in upper and lower thirds of oven; preheat to 400°F. Cut potatoes in half lengthwise and divide between 2 rimmed baking sheets. Drizzle with oil and season all over with salt. Rub sweet potatoes with your hands to evenly coat, then arrange cut side down. Roast potatoes, rotating baking sheets top to bottom halfway through, until fork-tender, 25–35 minutes (depending on their size, some may be done before others; test each one every 5 minutes after the 25-minute mark).

Do Ahead: Sweet potatoes can be roasted 4 days ahead. Let cool; cover and chill.