This Crispy Sweet Potato Roast is the perfect side dish. The sweet potatoes are roasted to perfection and are crispy on the outside and soft, tender on the inside. Topped with zesty Parsley Salsa Verde, each bite is an amazing combination of sweet, lemony, garlicky, zesty goodness.
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Oh man, ever since I saw this sweet potato recipe from Smitten Kitchen, I just couldn't stop thinking about making this dish. I just loved that it is a savory sweet potato dish, and there is a fresh, zesty sauce that goes on top and adds a burst of flavor and color. And the fact that you get crispy edges on top and nice soft baked potatoes on the inside is just PERFECTION.
The funny thing is my friend from work (hi Lisa!) stopped by my office earlier this week, we were talking about Thanksgiving recipes, and she mentioned that she saw an amazing sweet potato dish recently on a food blog... and immediately I knew she had to be talking about the same recipe that I was smitten with since I saw it a few days ago (get it? smitten? Smitten Kitchen?).
I had some inside scoop about the upcoming Thankgiving and knew that neither my mom nor Aldo's mom would be making anything with sweet potatoes for Thanksgiving this year. (Why yes, we do get to go to 2 Thanksgiving dinners this year. I can't wait!) So this was my excuse to make this Roasted Sweet Potato recipe with Salsa Verde! I couldn't let Thanksgiving season pass by without eating sweet potatoes.
These sweet potatoes did NOT disappoint. They were perfect. I would even go as far as saying this was the best sweet potato dish I've ever had. I added a bit of lemon juice to the salsa verde and I loved how the zesty, salty salsa contrasted with the sweetness of the sweet potatoes.
Smitten Kitchen's recipe calls for 6 lbs of sweet potatoes in a 12x9.5 inch pan. I used 3 lbs of sweet potatoes in an 11x9 inch rounded pan... so I am not really sure how she was able to fit 6 lbs of potatoes into her pan since hers was just a bit larger than mine. Her dish was definitely more packed, but still, that's twice as many potatoes than I used! So keep that in mind when you are making this dish - maybe buy a couple of extra sweet potatoes just in case, but don't slice them all until you know how many you'll need based on the size of your baking dish.
It really really helps to have a mandoline for this recipe. I definitely would not have been able to slice such nice perfect circles by hand. If you are using a mandoline, please be very careful and use cut-resistant gloves. I can't tell you how many times I cut myself really badly on the mandoline, even though I was using the finger guard thing and I thought I was being super careful. Use the gloves. Trust me.
You can choose whether you want to peel the sweet potatoes or not. I personally don't believe in peeling potatoes - there are a lot of nutrients and fiber in the skin. I just scrub the skin really well. A little dirt residue never hurt anyone. 🙂
These thinly sliced, roasted sweet potatoes are really good on their own - just look at how perfectly crispy the skin is, but the inside is soft, sweet, and tender. But when you top these with the zesty salsa verde, it takes this sweet potato roast to a whole new level. Every bite is a wonderful combination of sweet, lemony, salty, and absolutely delicious.
It's official, this Crispy Sweet Potato Roast with Parsley Salsa Verde is my favorite sweet potato recipe!!
Crispy Sweet Potato Roast with Zesty Parsley Salsa Verde
Roasted Sweet Potatoes
- 3 lbs sweet potatoes (about 6 medium ones). Try to use ones that are similar thickness.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small red onion , thinly sliced
- Salt & pepper to taste
- Preheat oven to 375F.
- Melt the butter, and combine with the olive oil. Spread about ⅓ of the butter/oil mixture on the bottom of a 11x9 inch (or similar size) baking pan. Season the bottom of the pan well with salt and pepper.
- Wash and scrub the sweet potatoes thoroughly. Use a mandoline to slice the potatoes into thin, even slices slices.
- Arrange the sweet potato slices in the baking pan. Do this by grabbing a bunch of the slices at the same time so they stick to each other and you can just place them in the baking pan standing up. Insert slices of red onion in between every 2-3 potato slices. You don't have to be exact, just start sticking them in there.
- Brush the tops of the potatoes with the rest of the butter/oil mixture, and season well with salt and pepper.
- Cover with foil and bake at 375 for 35-45 minutes, or until the potatoes are almost fully cooked.
- Remove the foil and turn the heat up to 450F. Bake for another 10 minutes, or until the tops of the potatoes are fully cooked and the potatoes get nice and crispy.
- Top with the salsa verde.
Parsley Salsa Verde
- In a small food processor or personal blender, combine the parsley, garlic, lemon zest, lemon juice, capers, and ~4 tablespoons of olive oil. Process until all the parsley is finely chopped. Add more olive oil as needed until you reach the desired consistency. I ended up using 10 tablespoons of olive oil.
- Season with salt and pepper to taste - start with a dash or two and add more if needed.