Roasted Sweet Potatoes with Chives
By America's Test KitchenPublished on September 11, 2011
Time
1¼ hours
Yield
Serves 4
Ingredients
1 ½ 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 again4 shallots, peeled2 tablespoons unsalted butter (melted), or vegetable or olive oil, or a combinationSalt and ground black pepper 1 tablespoon minced fresh chives
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.
Time
1¼ hoursYield
Serves 4Ingredients
1 ½ 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
Ingredients
1 ½ 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
Ingredients
1 ½ 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.
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