A savory and easy sweet potato recipe, yay! On her site, Foodie with Family, Rebecca Lindamood presents high-heat-roasted potatoes. Just peel, slice into 1-inch thick rounds, toss in oil, salt/pepper, flip once mid-roasting, and then add a bit of broth for the final stretch.
I couldn't explain to my partner why they were called "melting" as we both peered at the toasty morsels from the oven. Once we tried them, though, it was obvious. They truly melt in your mouth. This is so good!
One change is needed, I think. Since she's recommending a temperature of 500F, then it would be best to use an oil (like avocado) with a smoke-point at/over that. I only had safflower oil, which peaks at 460F, so I used that and set my heat at 450F. It still worked nicely.
Since our CSA box this week also had broccoli and onions, I roasted those, as well -- right in the oven with the sweet potatoes for the last 15 minutes. In one bowl, I layered brown rice and baked beans and then topped that with all the roasted veggies. Barbecue tofu would have also gone great!
mmmm sounds so good.