This Is the Best Way To Cook Sweet Potatoes

I’m a lazy meal prepper. Though I try my best to make a meal plan each week, it’s not an exact science. My approach is this: If I’m already making something I eat often, I’ll double the recipe so I have more to enjoy all week long. 

There are certain foods that this almost always applies to. If I’m planning on roasting a chicken, I’ll roast two birds; I double a batch of quinoa whenever I make a pot; and whenever I roast sweet potatoes for dinner, I always throw a few more on the sheet tray to have for the next few days. 

My favorite method for roasting sweet potatoes makes them extra sweet with crispy skin and a creamy center, and it couldn’t be easier. And it’s quicker than baking them whole.

The Best Way To Cook Sweet Potatoes

Growing up, I hated sweet potatoes. I weep for the time I missed with these sweet tubers now that I know how good they can be, but at the time no one around me was doing them much justice. 

Once I started making sweet potatoes myself, I learned that a simple roast is best. The trick is how you prep them: instead of roasting them whole or diced, slice them in half lengthwise. This means they’ll cook much quicker than whole potatoes, and they’ll get some caramelization while still staying moist.

After washing, I cut the sweet potatoes in half lengthwise and rub them with a few tablespoons of olive oil before placing them, cut side down, on a sheet pan. I don’t use aluminum foil because I find that the contact between the sweet potato and the sheet pan creates a perfectly caramelized, crispy exterior and an interior that’s a little fluffy and creamy. 

I roast the potatoes in a 425°F oven for about 30 minutes, depending on their size. To test doneness, I’ll give them a little squish or poke them with a paring knife to make sure they’re nice and tender. I enjoy one on the spot and then allow the rest to cool before popping them in a container in the fridge for the next few days for up to a week.

How To Use Roasted Sweet Potatoes

The first night I roast a batch of sweet potatoes, I like to have one hot from the oven with a little bit of butter, a dollop of sour cream, flaky salt, and some Aleppo chili flakes. It’s the perfect combination of sweet, salty, and velvety, with that crunchy skin and just a dash of heat from the chili flakes. 

As the week goes on, I use my stash of sweet potatoes on all sorts of things—first and foremost, lunchtime grain bowls, my go-to hodgepodge lunch. They’re also a nice flavor contrast in a big salad. I love to combine the sweet potato flesh with lentils and kale for a wholesome soup, or I might opt for a cumin-laced creamy sweet potato soup instead.

Quick Tips for Roasting Sweet Potatoes

• Season as you go. I use plenty of salt when roasting sweet potatoes, but if you know the direction your recipe is going in, you can add other spices too, like paprika, cumin, or coriander.
• Temperature is key. I like a hot oven for this, with 425°F being the sweet spot for sweet potato perfection.
• Don’t mess with them! Avoid the urge to flip these taters, and you’ll be rewarded with a nicely caramelized final product when your timer goes off.