ERF Traditional Sweet Potato Recipe... Who Needs Sugar and Marshmallows?!

When our extended family gathers for holidays, there are several dishes that are just simply a given… and sweet potatoes are at the top of the list. But forget the sugary, marshmallowy version (which is what I grew up with). When I married into this family, I was introduced to Baked Sweet Potatoes…but not just “plain-ole” baked sweet potatoes. There is almost an art to making these yummy, crispy spuds. But it’s not really all that difficult… there are just a few secrets you need to know

A few years ago, before my mother-in-law quit cooking, I asked her to teach me how to make this family favorite so someone could carry on the tradition when she was no longer able. Last year, with approximately 40 people for Christmas, we decided to simplify the menu and not do turkey, ham, and all the trimmings. Instead we had lasagna, salad, and garlic bread. But we STILL did sweet potatoes!! Just because.

Anyway, back to the recipe…there are really only two rules to remember:

1) DON’T SKIMP on the butter!! We tried that one year, because it “looked like too much”. They didn’t get crispy and it took us awhile to figure out why. Use salted or unsalted butter - whichever you prefer. But, avoid butter substitute.

2) Be patient! It takes time to properly brown and crisp these in the oven. No rushing through the baking on this dish.

CRISPY BAKED SWEET POTATOES

3-4 pounds sweet potatoes
Approx. 1/3 cup flour (any kind…gluten-free works fine)
6-7 Tbsp. butter
Salt to taste

1) Place whole potatoes in a large kettle and cover with water. Bring to a boil and cook until soft, 15-20 minutes, depending on the size.

2) Drain and cool. Carefully peel the potatoes (if the potatoes are ready the skins will slip off easily).

3) Put butter in a 9" x 13" glass pan and place the pan in the oven while heating the oven to 400°.

4) If the potatoes are large, cut in half or quarters or to desired size.

5) When the butter is melted, remove the 9" x 13" pan from the over - remember: it's going to be HOT!!!

6) Put flour in a small bowl. Roll potatoes in flour and place in a single layer in the 9" x 13" pan with melted butter. Sprinkle with salt.

7) Bake at 400° for 30-40 minutes on one side. Turn potatoes over and bake for another 30-40 minutes.


A few more tips:

1) These can be cooked and peeled a day or two ahead of time.

2) You can cut them whatever size you’d like, but the smaller you cut the pieces, the more browning surface you get for that yummy, crispy goodness!

3) Serve with your favorite gravy - that combination of sweet and salty that makes your mouth happy! (Pureed cauliflower cooked in broth and seasoned makes a wonderful gravy - my favorite.)

And there you have it… a scrumptious way to serve sweet potatoes without all the added sweetness.

Do you have a favorite sweet potato recipe? Tell me about it, or let me know if you try this one!