02 Jun Dr. Sheldon’s Recipes – Sweet Potato Roast
Sweet Potato Roast — Adapted from Smitten Kitchen website
- 3 tablespoons salted or unsalted butter, melted
- 3 tablespoons olive oil
- Coarse salt and black pepper or red pepper flakes to taste
- 4 pounds sweet potatoes or yams, peeled and sliced thin (I sliced mine on a mandolin set at 1/4 thickness)
- 2 shallots, peeled and sliced thin
Heat oven to 375°F. Melt butter in a microwave, then add olive oil to it. Pour 2 tablespoons of the mixture in the bottom of a 2-quart baking dish. Sprinkle butter/oil puddle with some salt and pepper. Arrange your potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato, if desired. Brush tops of potatoes with remaining butter/oil and season generously with more salt and pepper. Cover dish with foil or cover and bake for 45 to 50 minutes, until potatoes are tender and almost fully cooked. Increase oven heat to 450F, remove foil or cover and let roast another 10 to 20 minutes, until tops of potatoes are nicely browned.