In the Kitchen: Roasted Sweet Potatoes

As I've pointed out before, I'm no daredevil in the kitchen. Normally I stick with tried-and-true favorites, but I was rewarded for my efforts this weekend when I took a crack at roasted sweet potatoes! Not a quick dish, but SO yummy and seasonally appropriate that it was totally worth the time spent.

The taste and texture were perfect the first night! Tender and sweet inside with a slightly crispy and caramelized exterior. Reheated the next day they still tasted great, but unfortunately the texture was lost. Next time I'll probably leave them in a little longer in the 2nd and 3rd stage to get crispier edges.

Roasted Sweet Potatoes
-4-6 sweet potatoes, peeled, rinsed and cut into 3/4"-thick rounds
-2 Tbsp vegetable oil
-1 tsp salt

Toss all ingredients together in a large bowl until potatoes are evenly coated. Arrange on a rimmed baking sheet covered in tin foil. (The recipe suggests coating the tin foil with cooking spray first, but I didn't and they came off pretty okay.) Cover tightly with tin foil. Place in cold oven, turn it to 425 degrees and cook for 30 min.

Remove from oven and carefully remove top layer of foil. Return to oven and cook until bottom edges of potatoes are golden brown, 15-25 min.

Take em out again, flip em over, back in for 20 min more, until desired color is achieved. Enjoy!