I’m switching things up for Day 16 with a savory, non-dessert. This dish is elegant, yet simple, and it would fit nicely on any holiday table. I sliced two types of sweet potatoes (one orange variety and one white variety) and roasted them in the oven until they were tender. I used the white variety, which had eggplant-colored skin, because the people selling me the produce insisted that it was the sweeter, superior sweet potato.
Day 16: Oven-Roasted Sweet Potatoes
Difficulty: Piece of Cake!
Sometimes, the best dishes are the simple ones where the freshness of the ingredients can really shine. The only way you’ll go wrong is if you undercook or overcook the potatoes. If the potatoes aren’t cooked through yet but start to get too brown, just cover them with foil for the remainder of the baking time.
- 4 pounds of sweet potatoes, skinned and sliced thinly (1/8")
- 3 tablespoons olive oil
- 3 tablespoons salted butter
- 1 tablespoon maple syrup
- salt and pepper to taste
- Preheat oven to 375F. Combine the butter, olive oil, and maple syrup in a small saucepan over low heat. Stir until the butter melts, then remove from heat.
- Pour half of the mixture inside of your baking dish (9"x9" square pan or 9" round pan)
- Arrange the potato slices in the baking dish. Then, pour the remaining mixture evenly over the sliced potatoes. Sprinkle with salt and pepper to taste, being careful not to oversalt.
- Bake in the middle of the oven until the potatoes are tender, about 1 hour 15 minutes. Serve immediately.