I didn't get to fully enjoy the benefits, however, because I was also making Chicken Cheesesteaks which required the broiler, so my oven temps were weird and inconsistent. That aside, these were very tasty, if a tad mushy, and I can't wait to try again without temperature interruptions!
- 2 medium sweet potatoes, peeled
- 2 tbsp. olive oil
- 1 tbsp. light brown sugar
- 1/2 tsp. kosher salt, plus extra for sprinkling
- 1/2 tsp. freshly ground black pepper
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.
Halve the sweet potatoes lengthwise and cut each half into long spears. (Soak in cold water for 20-30 minutes before continuing for crispy texture outside. Drain well and pat dry.) Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes, then turn with a spatula or tongs. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with kosher salt and serve hot.