Butter-Roasted Sweet Potatoes

Butter-Roasted Sweet Potatoes

You’ve had roasted sweet potatoes before, so you’ve had them all, right? I used to think the exact same thing until I learned a technique for butter-roasting thick slices of sweet potato until they turned from hard tubers to almost butter themselves.

Butter-Roasted Sweet Potatoes

  • 2 pounds sweet potatoes (about 2 large)
  • 4 tablespoons unsalted butter, melted and cooled, ghee, or coconut oil
  • 1/2 teaspoon kosher salt

  • Arrange a rack in the middle of the oven and heat to 425°F. Peel the sweet potatoes and cut them into 1-inch-thick rounds.
  • Place the rounds on a rimmed baking sheet. Drizzle with the butter (or ghee or coconut oil), sprinkle with the salt, and toss to coat. Arrange in a single layer, with at least 1/2 inch between the rounds.
  • Roast for 20 minutes. Using tongs, flip the rounds, then roast for 20 minutes more.
For more details, click this link https://www.thekitchn.com/

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