Looking for a healthier—and far simpler—alternative to the classic marshmallow-topped holiday yams? Sweet potatoes are naturally rich, sweet, and satisfying, and they shine beautifully when roasted on their own. Here are two easy methods to enjoy them: a classic oven-roasted sweet potato that practically cooks itself, and a handy stovetop “mock-roasted” version perfect for smaller batches.
Whether you’re dressing up a holiday table, topping a salad, or adding something hearty to tacos, these roasted sweet potatoes bring warm, wholesome flavor without the extra sugar. Embrace the natural goodness and let these versatile tubers take center stage!
ROASTING SWEET POTATOES OR YAMS
What could be easier or more delicious than a roasted sweet potato or yam as a meal or as a side?
The method: Preheat your oven to any temperature you want. If you want it quick then set the oven at 450°; if you want it to slow-roast throughout the afternoon while you run errands, then turn the oven to 250°. Set your potato(es) on a baking sheet and walk away. Remove from the oven when they poke very tender with a fork. Cooking time depends of the size of the potato and the temperature at which you are cooking it. Enjoy with a little butter, salt and pepper, or drizzle with maple syrup, or butter and some cinnamon-sugar. Yum!
MOCK ROASTED SWEET POTATOES
I love to put roasted sweet potatoes on a salad or in a taco, but I do not want to heat the oven for such a small task. Following is a stove-top method that yields excellent results for that smaller batch. Also shown is what I have found to be the easiest way to tear into that dangerously tough tuber.
How to cut: Do not wash the potato. Peel the dry potato deeply to remove the skin and the white that appears beneath it. When possible, try and purchase pieces that are even in width throughout their length, with minimal bulging and irregular shaping. After the piece is peeled, take to a stable cutting board and make crosswise cuts in ½-inch widths, the entire length of the potato. Stack potatoes in two slices and then cut square patterns, using either two or three strokes per direction. In other words, cut two or three ½-inch strokes going one direction and then cut two or three strokes perpendicular to the first. Repeat with the remaining pieces.
How to mock-roast: Because you are working with cubes that are completely dry, they will resist sticking to the pan as they cook. Take a saute pan that matches the number of dices being cooked and squirt with enough oil to lightly coat the bottom. Take the pan to a medium heat and allow the oil to heat completely. When sufficiently heated, add the cubes to the pan, spreading evenly across the bottom. The pan should be sized appropriately so that the pieces are not overcrowded, but where most are in contact with the bottom of the pan. At this point do not disturb the pan with tossing but cover with a lid and allow the pieces to rest on the bottom and develop color. After two or three minutes, remove the lid and toss or stir pieces to flip. Pay attention to the amount of color already developing. If the pieces are browning too quickly, then reduce the heat. If browning has not occurred, then turn the heat up a bit. Cover and allow to cook again for two or three minutes. Repeat this procedure several times until the pieces just barely appear to be tender. Sprinkle with salt and pepper. Remove from heat with the lid on, and allow to cool slightly before serving.