Twin Springs Fruit Farm

Roasted Sweet Potatoes

Roasted Sweet Potatoes
This recipe calls for starting in a cold oven, and though you may do so I recommend a scrubbing rather than peeling the sweet potatoes. Also you may wish to consider mixing both our "Orleans", a traditional orange one, with the "Murasaki" a purple skinned, white fleshed sweet potato originating in Japan. Picking out some of the skinny narrow ones enables you to cut fairly evenly sized rounds, but shape is little more than an aesthetic decision.
  • 3 lbs. TSFF sweet potatoes, perhaps a mix of Orleans and Murasaki, about 6 medium, cut up into rounds about ¾" in size, making the chunks as evenly sized as is reasonable.
  • 2 Tbs. olive or vegetable oil
  • 1 tsp. table salt
  • Freshly ground black pepper
  1. Toss cut potatoes in a bowl with oil, salt and pepper, to taste. Line an 18" x 13" heavy duty rimmed baking sheet with aluminum foil and coat with nonstick spray cooking oil. Arrange potatoes in an even single layer and cover with another sheet of foil.
  2. Place in the middle of a cold oven and turn on to 425F, and cook for 30 minutes.
  3. Remove baking sheet from oven and remove the top foil. Return tray to oven and cook about 15 to 20 minutes till edges are browning.
  4. Again remove tray, flip the slices over with a spatula, return to oven and bake for about 20 minutes, or until the potatoes are golden brown.