Caramelized Sweet Potatoes
- 1 hr 10 min
- Serves 4
- 6 ingredients
10 minutes to prep, 1 hour to cook. These caramelized sweet potatoes develop a glossy, candy‑like bottom that’s both sweet and savory. The simple blend of olive oil, salt, pepper, garlic powder, and smoked paprika enhances the natural sweetness, while a long, steady bake brings out a deep caramelization. Perfect as a quick, healthy side for any dinner.
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Method
Preheat the oven to 375°F (375°F) and line a large baking sheet with parchment paper.
Wash the sweet potatoes thoroughly under cold water, then pat them completely dry with a clean kitchen towel.
Trim off the ends of each sweet potato, then cut each one in half lengthwise to create flat, exposed surfaces.
In a small bowl, combine the olive oil, kosher salt, black pepper, garlic powder, and smoked paprika; stir until evenly mixed.
Kitchen notes · Added by ReelsMeals: The seasonings are evenly mixed into the oil. Stir until no dry pockets remain.
Brush or rub the cut sides of the sweet potatoes generously with the seasoned olive‑oil mixture, ensuring an even coating.
Arrange the sweet potatoes on the parchment‑lined sheet, cut‑side down, leaving a little space between each piece for air circulation.
Kitchen notes · Added by ReelsMeals: The cut sides sit flat on the tray. Leave space between the pieces for air circulation.
Place the sheet in the preheated oven and roast for 60 minutes without flipping, allowing the sugars to caramelize on the bottom.
Kitchen notes · Added by ReelsMeals: The bottoms develop a caramelized glaze. Keep the pieces cut-side down while roasting.
After 60 minutes, turn off the oven, keep the door slightly ajar, and let the sweet potatoes rest on the hot pan for 10 minutes to finish cooking and develop a deeper glaze.
Using a thin, flexible spatula, carefully lift each sweet potato half, preserving the caramelized bottom.
Kitchen notes · Added by ReelsMeals: The caramelized bottoms stay intact as the halves lift. Use the flexible spatula to release them carefully.
Transfer the potatoes to a serving platter, optionally drizzle with a touch more olive oil or a sprinkle of fresh herbs, and serve warm.
Tips while you cook
- Dry potatoes thoroughly
- After washing, pat the sweet potatoes completely dry before applying oil.
- Season cut sides before arranging
- Brush the cut sides with the olive‑oil mixture.
- Rest in hot oven after roasting
- Turn off the oven, keep the door slightly ajar, and let the potatoes rest for 10 minutes to finish cooking and develop a deeper glaze.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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