I never would have thought to try this myself and it’s sensational!! Some more ideas: Post was not sent - check your email addresses! Absolutely. * that had us reminiscing about the time we went to this restaurant in Paris where we were told by a friend to “order the Corleone and don’t ask what it is” and it turned out to a candied eggplant confit with orange zest and cinnamon and ricotta ice cream that was unforgettable enough that I bring it up here, 10 years later. Other times I know the sweet potato deserves our pallet. If you ever make it down here, you should eat at Zahav. Why are these so good?! We are big sweet potato fans–without marshmallows or brown sugar. Mario Batali (are we allowed to talk about his recipes anymore? I can’t wait to try these potatoes! Made these today. I mean, if a dish is worth making it’s worth saving so you can find it again, and Deb’s always are. BTW, the last sentence in the fourth paragraph needs some cleaning up (“lightly blackened skin skin becomes gets so crispy”). All can be made in 45 minutes or less. do virtually all my baking/roasting. Preheat oven to 325°. Required fields are marked *. Really really good – just made 2 of these in my Wolf toaster oven – which is where I I was always told they’d explode if I didn’t. How can something so simple look so delicious! We heat with a woodstove and at this time of year it is always burning. I made this. For everyone else I think you will enjoy my super simple method to perfectly cooked sweet potatoes. I wouldn’t expect the skin to be so crisp because it hasn’t had enough time to really dry out, but the flesh might have a similar loveliness. They were delicious though! It has 2 handles and a lid made of the same material as the pan so it can go in the oven and it’s one of the most useful things I own. I know because he’s a restaurant legend here in Philly! Also, to add to the peel/no-peel debate: I adore roasted sweet potatoes and have always eaten the skin. I have all the time in the world :). Cheers. Yummy sweets in about 30 min. Thanks for the inspiration, I might make these again this week! I’ve got sweet potatoes and I’ve got time. Sweet potato perfection. I made this with the one sweet potato remaining in my quarantine pantry, roasting a head of garlic along side. Hey Deb, there’s a typo: “lightly blackened skin skin”, I’m glad to hear I’m not the only one who was obsessed with Mallmann’s episode of Chef’s Table. Bake until potatoes are very soft and collapsing, about 1 1/2 hours. We followed the recipe to the letter and it came out fine but nothing remotely special, or any different than a sweet potato baked for an hour at 350°. The saltiness of the crispy sweet potato skins is just the best. And both were so tender that it didn’t feel heavy at all. I live on a busy block of a crowded city accessible by nearly every format of public transportation, and do so to moderate acclaim (relative mostly to how well the patrons slept that day) under a wispy-by-design gas broiler. when you do it this way, the flavor is deep. The yoghurt-garlic sauce was terrific also. I love miso butter on corn, what a brilliant idea to put it on these beauties. Par-cook them today, for instance, then finish them with the second hour in the oven and the broiler tomorrow? I just didn’t expect it to be exactly two days later, when I spotted a slow-roasted and charred sweet potato recipe from Michael Solomonov in Saveur. So… 2 and a half hours IS a long time, but straight after work I have yoga to do and other chores, so I can wait probably 2 hours before caving and taking these out of the oven. Thank you Deb. Thanks! I just take them to work as a small snack when I’m hungry! I love slow roasted Idaho potatoes, so will definitely try this. You should provide cross links in both of these recipes so others can also enjoy a 5 Star meal that you just let sit in the oven for three hours. One of the books had a chapter about the sisters going to the market. Thanks for this idea–hoping to try it later this month. It was easy and delicious. These potatoes were amazing just on their own. I always roast at 400 for 50-60 minutes, pierced skin, and they are soooo sweet and yummy, yes we eat skin and all. I’m not Deb, but I can tell you that you just leave them as is! vegetable. I usually do 45-50 minutes at 425 degrees. I was working at home yesterday afternoon, and popped them in a few hours before we wanted to have dinner. Winter is probably the best time to keep the oven on for nearly 3 hours. Thank you! Wrap potatoes, twisting ends in opposite directions to form a tight seal. I could eat that right now even though it is breakfast time here. Potatoes are grown in a whole lotta fertilizer (I live in Idaho potato country). I would love to try your topping some day. Some people add cinnamon to the potato also. Served them with butter alongside some spicy chicken sausage and broccoli but they were the star of the meal. Ok so now I must quit reading and dash off to the grocery store to buy sweet potatoes. Do I need to poke holes in the potatoes before baking? Now I know they’ll be unbelievable! like it about it — even-sweeter sweet potatoes and a toasty, charred finish — are exactly why this dish is so good, but it gets there naturally over 150 minutes. I made this last year, I think, or whenever Saveur put it out there. I wish I had used the full 1/2 tsp of salt because I think that would have drawn the moisture out and made the skins crisper. We like them with just a knob of butter and some sea salt, sometimes we’ll use a sprinkle of brown sugar, but we too feel that simple is better and just let the sweet potato speak for itself, I had the eggplant dessert at that restaurant more than ten years ago and still think about it as well!!!

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