Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Butter-Roasted Sweet Potatoes
Butter-Roasted Sweet Potatoes
About the Recipe
Brace yourself! This is like no other roasted sweet potato you’ve ever tasted. This version treats you to a perfectly caramelized outside and a buttery smooth center that melts in your mouth.
You’ve had roasted sweet potatoes before, so you’ve had them all, right? I used to think the exact same thing until I learned a technique for butter-roasting thick slices of sweet potato until they turned from hard tubers to almost butter themselves.
Popularized by the blog Dessert for Two, this technique for butter-roasted sweet potatoes — dubbed melting sweet potatoes by Christina over at Dessert for Two — roasts the potatoes until they are a dark amber on the outside, creating a layer of deeply caramelized sweet potato that just barely holds the soft, buttery insides together. She serves this with an incredible maple pecan sauce, but we think they are perfection all on their own with a fat pinch of salt to finish them off.
This recipe won’t let you think of roasted sweet potatoes the same way ever again.
Author: Meghan Splawn
Ingredients:
2 pounds sweet potatoes (about 2 large)
4 tablespoons unsalted butter, melted and cooled, ghee, or coconut oil
1/2 teaspoon kosher salt
Getting it done:
1. Arrange a rack in the middle of the oven and heat to 425°F. Peel the sweet potatoes and cut them into 1-inch-thick rounds.
2. Place the rounds on a rimmed baking sheet. Drizzle with the butter (or ghee or coconut oil), sprinkle with the salt, and toss to coat. Arrange in a single layer, with at least 1/2 inch between the rounds.
3. Roast for 20 minutes. Using tongs, flip the rounds, then roast for 20 minutes more.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Ingredients:
2 pounds sweet potatoes (about 2 large)
4 tablespoons unsalted butter, melted and cooled, ghee, or coconut oil
1/2 teaspoon kosher salt
Getting it done:
1. Arrange a rack in the middle of the oven and heat to 425°F. Peel the sweet potatoes and cut them into 1-inch-thick rounds.
2. Place the rounds on a rimmed baking sheet. Drizzle with the butter (or ghee or coconut oil), sprinkle with the salt, and toss to coat. Arrange in a single layer, with at least 1/2 inch between the rounds.
3. Roast for 20 minutes. Using tongs, flip the rounds, then roast for 20 minutes more.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
About the Recipe
Brace yourself! This is like no other roasted sweet potato you’ve ever tasted. This version treats you to a perfectly caramelized outside and a buttery smooth center that melts in your mouth.
You’ve had roasted sweet potatoes before, so you’ve had them all, right? I used to think the exact same thing until I learned a technique for butter-roasting thick slices of sweet potato until they turned from hard tubers to almost butter themselves.
Popularized by the blog Dessert for Two, this technique for butter-roasted sweet potatoes — dubbed melting sweet potatoes by Christina over at Dessert for Two — roasts the potatoes until they are a dark amber on the outside, creating a layer of deeply caramelized sweet potato that just barely holds the soft, buttery insides together. She serves this with an incredible maple pecan sauce, but we think they are perfection all on their own with a fat pinch of salt to finish them off.
This recipe won’t let you think of roasted sweet potatoes the same way ever again.
Author: Meghan Splawn
Nutritional Info
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