Prepare the Best Ever Crispy Sweet Potatoes
Preheat oven to 425 degrees Fahrenheit. Prepare an unlined metal baking sheet, greased with one teaspoon olive oil.
Cut potatoes in half, or in wedges drizzle with oil, and sprinkle with kosher salt. Toss and rub with oil on all sides. Place on prepared baking sheet, cut-side down.
Bake for 40–45 minutes, adjusting bake time based on size. (Larger potatoes will require more time.)
To prevent sticking and retain that crispy delicious crust, flip sweet potatoes with a narrow spatula as soon as they come out of the oven.
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is there any reason why you wouldn't use parchment paper on the baking sheet and then add the oil?
This is not Rorie's method, I'm guessing, because it gets extra crispy if it's straight on the metal pan as opposed to the parchment, which would yield a less crispy result.
perfect!
can this be made in advance?
You could make these a few days in advance but they're definitley best the day of :)
ty! can you tell me what bottle top you have for the oil?! so smart!
Good morning Rorie
Can this be done peeled as it sounds delicious for Pesach and we only use everything peeled.
Thank you
Rochel
Yes, you should be able to do it without any skin.