Name: Roasted Sweet Potatoes with Chives
Total time: 1 h 15 min
Ingredients: 1 1/2 pounds sweet potatoes, cut in half or thirds crosswise to make two and one-half to three-inch chunks. Cut each chunk in half lengthwise, then cut in half again; 4 shallots, peeled; 2 tablespoons unsalted butter (melted), or vegetable or olive oil, or a combination; Salt and ground black pepper; 1 tablespoon minced fresh chives

Why This Recipe Works

When developing our roasted sweet potatoes recipe, we found that the rules that apply to roasting meats also apply to roasting vegetables: You need high, dry heat and a low-sided roasting pan that is large enough to accommodate the vegetables without crowding. You also need some fat. A number of types work well in our roasted sweet potatoes recipe. For a light, crisp crust choose vegetable oil; for flavor, olive oil or butter. A combination of butter and oil browns better than butter alone but not as well as oil alone.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees.

Put sweet potatoes and shallots into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes until tender and evenly browned, 45-50 minutes. Toss roasted vegetables with fresh chives. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.