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 delicious fresh sauce that goes on top and adds a burst of flavor and color. And the fact that you get nice soft baked potatoes AND the crispy edges on top 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 some 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?). 🙂
So I made these sweet potatoes the day before Thanksgiving because I had some inside sources 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!
These sweet potatoes did not disappoint. They were perfect. I would say 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 salty lemony salsa contrasted with the sweet potatoes.
Smitten Kitchen’s recipe calls for 6 lbs of sweet potatoes in a 12×9.5 inch pan. I used 2lbs of sweet potatoes in an 11×9 inch rounded pan… so I am not really sure how she was able to fit 6 lbs of potatoes into her pan. Hers was definitely more packed, but still, that’s 3 times more potatoes than I used! So keep that in mind when you are making this dish – maybe try to eyeball how many more potatoes you need as you are slicing them.
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.
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. 🙂 Just kidding, I actually do peel potatoes whenever I’m cooking for others, because I know some people don’t like the idea of the peels. But if it’s just us – peels stay on!
Crispy Sweet Potato Roast
Makes: 3-4 servings. Total time: 1 hr 15 minutes.
- 2 lbs sweet potatoes (about 6 medium ones). Try to use ones that are similar in shape.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small red onion (or 1/2 large red onion)
- Salt & pepper to taste
Preheat oven to 375F.
1. Wash and scrub the sweet potatoes thoroughly with a brush. Or peel them.
2. Use a mandoline to slice the potatoes into thin slices.
3. Cut the onion into thin half-moons.
4. Melt the butter, and combine with the olive oil.
5. Spread about 1/3 of the butter/oil mixture on the bottom of a 12×9 baking pan. Season the bottom of the pan well with salt and pepper.
6. 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.
7. 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.
8. Brush the tops of the potatoes with the rest of the butter/oil mixture, and season well with salt and pepper.
9. Cover with foil and bake at 375 for 35-45 minutes, or until the potatoes are almost fully cooked.
Note: If you decide to use roasted garlic instead of fresh garlic for the salsa verde (recipe below), throw in 2 garlic cloves in a baking pan or on some foil. Remove the garlic cloves after 20 minutes, but let the sweet potatoes continue roasting.
10. 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.
11. Top with the salsa verde.
Parsley Salsa Verde
Makes: 1/2 cup. Total time: 5 minutes. (or 20 minutes if you choose to roast the garlic).
- 1 cup parsley, large stems removed
- 7-10 tablespoons olive oil
- 2 roasted garlic cloves, or 1 raw garlic clove
- 6 capers, drained
- zest of 1 lemon
- Juice of 1/3 lemon (about 1 tablespoon)
- Salt & pepper to taste
1. If you decide to use roasted garlic, roast 2 garlic cloves at 375F for 20 minutes. If you want to use raw garlic for more of a kick, just proceed with step #2.
2. In a food processor or a magic bullet, 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 because I wanted a more liquid sauce.
3. Season with salt and pepper to taste. Since you are making a small amount of salsa, go easy on the salt at first, a dash or two might be enough. Taste it to see.
4. Top the sweet potatoes with the salsa verde and enjoy!
Yep, it’s official, this is my favorite sweet potato dish. Enjoy your thanksgiving, everyone!
Kitchen stuff used for this recipe:
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