Think of these slow roasted sweet potatoes your new failsafe weekend dish.
Before tasting the end result, I had very little faith in this recipe from Smitten Kitchen. It barely requires prep (or even ingredients). Your only major investment is time. How plain. How very, very boring. Surely, when Josh first suggested making sweet potatoes for dinner, it was just a ploy to make me bE HEaLtHiEr.
I am here to eat my words. As well as another dozen of these potatoes. The recipe is UNREAL!
(And just happens to be pretty healthy, too.)
I'm not sure if it's chemistry or wizardry, but something just... happens... as the sweet potatoes roast in the oven for nearly three hours. The skin almost gets cured from the salt, creating a crispy outer shell. Meanwhile, the inside basically becomes a smooth, buttery mash.
You can add butter (or other toppings) once their done, but I'm telling you, these potatoes are awesome on their own. I'm honestly still shocked by HOW GOOD they are. We made them at least three times this month!
Anyway, I consider this a weekends-only recipe because of how long the taters need in the oven -- unless you don't mind eating super late on a weeknight. Whatever your schedule, and obviously barring any food allergies, you MUST give these potatoes a shot :)
Image credit (bottom): Smitten Kitchen
