Crispy Sweet Potatoes Recipe

December 17, 2009 { }

Sweet potatoes made savory for the holidays – without marshmallows, brown sugar, or pecans. Instead, a simple brush with olive oil, butter, seasoned lightly with salt and pepper, then slow baked with shallots and thyme.

I wish I was clever enough to think of this all on my own, but the truth the fine people at Everyday Food made it first with regular white potatoes. I thought that it just might work with sweet potatoes, and though they probably don’t get as crispy as regular white potatoes, they’re slightly crispy on top and still have a deliciously firm bite.

Joe isn’t crazy about sweet potatoes, but I caught him grabbing little slices out of the baking dish and eating them like potato chips. He actually likes them. A lot.

To get the potatoes thin and uniform, I used my mandoline slicer on the second to last setting, about 1/16 inch. If you’ve never used one before, it’s great for slicing and julienning fruits and veggies.

If you’ve been hanging around here for a while, you know I love sweet potatoes. If you love them, too, you might like my:

Sweet Morning Potatoes
Parmesan Crusted Sweet Potato Fries with Light Garlic Aioli
Sweet Potato Quinoa Cookies
Gingered Sweet Potatoes (a guest post at The Nourishing Gourmet)

Reminder:

Go Ahead Honey, It’s Gluten-Free has a new host this month – Stephanie of Gluten Free by Nature. The fitting theme is Holiday Cookies. If you want to be included in this round up, send your link and to Stephanie via the contact tab on her blog by December 27th.

This post is linked toFiner Things Friday.

Print friendly recipe
Crispy Sweet Potatoes
serves 4

2 – 3 medium sweet potatoes, about 2 pounds
1 tablespoon good quality extra virgin olive oil
1 tablespoon unsalted butter, melted
1 shallot, peeled and sliced thickly
kosher salt and fresh ground pepper to taste
3 -4 sprigs of fresh thyme

Preheat oven to 375 degrees F.

Peel potatoes and slice them into uniform, thin slices with a very sharp chef’s knife or a mandoline slicer. Keep the potatoes together as you slice them so it’s easier to arrange them in a dish. (Make sure you have enough sliced potatoes to fill your chosen baking dish. A shallow, smaller dish about the height of your potatoes works best. My baking dish was about 1 quart, maybe a little smaller.)

Combine melted butter and olive oil. Use a pastry brush to coat the inside of a 1 quart baking dish with the mixture. Reserve remaining olive oil and butter for topping potatoes. Put shallot slices into the open spaces in the potatos. Brush with remaining butter and olive oil. Sprinkle with kosher salt and fresh ground pepper. Bake for 1 1/4 hours. Add thyme and bake for another hour or until the tops of the potatoes are browned and crispy and the potatoes are baked through.

Enjoy!

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Comments

17 Responses to “Crispy Sweet Potatoes Recipe”

Lauren
December 17th, 2009 @ 9:15 pm

Oh my gosh. I am the biggest fan of sweet potatoes, and these ones look so fresh and delicious =D.

[Reply]
Jessica Meyer
December 18th, 2009 @ 1:12 am

Amy, these look fantastic. I can’t wait to try this recipe!

[Reply]
cdecocina
December 18th, 2009 @ 7:08 am

I love your blog. I write a blog about the Seignalet diet, which is about no cereals (except rice), no refined sugars and no dairy. I love your recipes, all of them are so inspirational.
I think that what we eat is usually what causes most health problems. This blog is a good way to show a different way of cooking.
Greetings from Barcelona!

[Reply]
gfe--gluten free easily
December 18th, 2009 @ 7:25 am

Those look fantastic! And, I’m going to make them … this weekend for sure. I have some sweet potatoes and had planned a dish for the support group that I didn’t get to try. It’s not one I’d make for myself alone, so this recipe it is! Mr. GFE is like Joe. He won’t touch a sweet potato, but he loves the sweet potato chips, so I’m hopeful, he’ll like this recipe.

Thanks, Amy!

Shirley

[Reply]
Alta (Tasty Eats At Home)
December 18th, 2009 @ 7:36 am

Cool idea! Which has me thinking, I make hasselback potatoes, I wonder if sweet potatoes would work well there too!

[Reply]
Michelle
December 18th, 2009 @ 8:37 am

Hi Amy, I never thought to do it this way! We usually put them flat on a baking sheet, but they get too done before they get crispy.

Do the bottoms get at all crispy, or is it just the tops?

[Reply]
Amy Reply:
December 18th, 2009 at 9:03 am
@Michelle, The tops get as crispy as sweet potatoes can and the bottoms have a nice bite to them – not a mushy bite like they have when you bake them with the skins on.

[Reply]
Jenn AKA The Leftover Queen
December 18th, 2009 @ 11:26 am

I ADORE roasted sweet potatoes. We enjoy them at least once a week in our house! Your photo is beautiful!

[Reply]
Shelly
December 18th, 2009 @ 1:58 pm

I was going to say – looks like it’ll taste exactly like potato chips! But even better because they’re 100% homemade and well seasoned. Plus they come out of the oven so minimal grease. Awesome!

[Reply]
Amy Reply:
December 18th, 2009 at 2:31 pm
@Shelly, Just FYI – they get crispy on the top but not all of the way through.

[Reply]
Simply Life
December 18th, 2009 @ 2:20 pm

oh yum! I’ve never had potatoes like that before but they look wonderful!!!

[Reply]
Wardeh @ GNOWFGLINS
December 18th, 2009 @ 3:43 pm

That’s a sign of a true keeper recipe – when the one who hates the food is sneaking bits of it! It really looks awesome, especially the crisp parts. My husband would love it.

[Reply]
Natasha - 5 Star Foodie
December 18th, 2009 @ 7:21 pm

Perfect! Just the thing I was looking for to do with my sweet potatoes this weekend!

[Reply]
Kristi Rimkus
December 19th, 2009 @ 10:29 am

I love sweet potatoes and hate the recipe with the marshmallows. Thanks for the recipe!

[Reply]
Catalina
December 19th, 2009 @ 4:50 pm

Wow! Don’t those look yummy?!
Yum yum!

[Reply]
MaryMoh
December 20th, 2009 @ 1:18 am

Mmmm….looks very delicious. I love sweet potatoes. This looks perfect for me.

[Reply]
Anne
December 23rd, 2009 @ 1:08 pm

Just the other day my mother talked about a recipe similar to this and how they are a great alternative to potatoe chips, and then I see your lovely recipe!! I must make these

Thank you for posting this one!

[Reply]