Crispy Roasted Sweet Potatoes

These crispy baked sweet potatoes are brilliant paired with a creamy yogurt garlic sauce and topped with lots of parmesan cheese.

They’re very, very easy to make and fat-free as I’ve baked them in the oven without the addition of a single drop of cooking oil.

The secret of this recipe lies in the time they soak in cold salted water. I promise it’s worth the 30 minutes it takes for them to absorb just the right amount of salt to make them won-der-full!

Enjoy!

Crispy, Roasted Sweet Potatoes

Elena-Greta Apostol

This is an easy roasted sweet potatoes recipe, flavored with paprika, that turns wonderfully crispy.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Waiting Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish, Snack

Cuisine International

Servings 3 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 large sweet potatoes
• 3 tbsp salt
• 2 l cold water
• paprika (for flavoring)

Optional:

• minced garlic or garlic flakes

Instructions

 

• The first step is to peel, rinse and cut the potatoes into thick slices. A medium potato can be cut into 6 perfect slices.
  
• Place them in a large pot with enough water to cover them and add 2-3 tablespoons of salt (I used sea salt with dried herbs). Don't worry about the amount of salt; the potatoes will extract just as much salt from the water as they need.
• After 30 minutes they will be just right for baking.
• Next, preheat the oven to 250° C/480 °F, line a baking pan with parchment paper. Add the potatoes and season them with paprika.
  
• Bake for 10 minutes on high until they get a crispy golden crust and then another 15-20 minutes at 180° C/356 °F until soft and fluffy on the inside.
• Potatoes are done when they are golden-brown and little air bubbles form on the surface.

Notes

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Elena-Greta Apostol

I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn't be happier. What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.