In the hierarchy of all forms of cooking a sweet potato, perfectly roasted sweet potato pieces will always be at the top of my list. I’m not talking about a quick flash in a red-hot oven when you’re in a hurry to put dinner on the table. I’m talking about those perfectly roasted cubes, sizable, with nice brown, caramelized edges that crunch when you bite through the crisp surface and creamy center. The kind that is so impossibly irresistible that you can’t avoid the risk of burning your fingertips and tongue to get a few in your mouth the moment the baking dish comes out of the oven.
Whether you prefer just baked sweet potatoes with a little salt or like to give them an extra sweet or savory touch, they are easy to make once you know the few key steps to success. Here’s how to do it.
3 sweet potatoes, peeled and cut into bite-sized cubes
2 teaspoons of olive oil
1 tablespoon of butter
1 tablespoon of brown sugar (more if you want it sweeter)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
A pinch of ground ginger
Sea salt, to taste
Preheat the oven to 350 degrees. Cover a small baking sheet with cooking spray. Peel and cut the sweet potatoes into bite-sized cubes and place them on the baking sheet. Melt the butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Stir to coat them evenly.
Bake in the oven for 60 minutes. Stir the yams once or twice during the roast. Enjoy them.