April 27th, 2014

Roasted Sweet Potatoes

People love sweet potatoes, but I have never been a fan. I think it is because my only exposure to them was at Thanksgivings, where they were simmered in maple syrup and topped with brown sugar and marshmallows – every dentist’s nightmare.

When sweet potatoes are not drowning in sugar, the health benefits are numerous; they are high in vitamins, minerals, and fiber. So, I am trying to incorporate them more in to my diet. This is the recipe from Serious Eats, one of my favorite culinary resources. The article states “Par-cooking the potatoes in water between 135 and 170°F activates an enzyme that converts their starch into maltose, making them extra flavorful and sweet.” The recipe takes 2 hours, but most of it is down time. The potatoes were sweet and creamy, almost soufflé like. I wished for a crispy exterior, but I know that is hard to accomplish with out deep fat frying (again, negating those health benefits).

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