Crispy Sweet Potato Roast with Zesty Parsley Salsa Verde
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.
See notes for additional add-ins and substitutions!
Preheat oven to 375F.
Melt the 2 tablespoons butter, and combine with the 2 tablespoons olive oil. Optional: add seasonings from the notes section. Spread about ¼ of the butter/oil mixture on the bottom of an 8x8 inch (or similar size) baking pan or cast-iron skillet. 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.
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 and pierced with a fork if you wedge the fork in there sideways.
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.
Serve warm, topping with salsa verde.
Parsley salsa verde:
In a small food processor or personal blender, combine the parsley, garlic, lemon zest, lemon juice, capers, and about 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 7 tablespoons of olive oil. Season with salt and pepper, to taste - start with a dash or two and add more if needed.
→ Sweet potatoes: Your choice if you want to peel the sweet potatoes or just scrub them thoroughly. Try to get sweet potatoes that are the same thickness so they will cook evenly, and make sure to slice them thin and even (that's why a mandoline is highly recommended!)→ Red onion: You can use shallots instead of red onion.→ Try adding some freshly grated Parmesan on top of the sweet potatoes before roasting, or grated sharp cheese.→ Spice it up! Add any combination of cayenne pepper, chili powder, garlic powder, ground coriander to the olive oil + butter mixture and use that to brush onto the sweet potatoes.→ Parsley: Feel free to sub half the parsley for fresh cilantro.→ Other salsa verde substitutions: You can use lime juice instead of lemon juice, add a pinch of cayenne pepper for spice, skip the capers if you don't love a sharp salty vinegary flavor. If skipping the capers, I recommend using more salt, or adding Parmesan cheese to make a pesto-type sauce.