Hanna E. Butler Hanna E. Butler
October 03, 2015

You would think after making about 100 batches of roasted sweet potatoes in my lifetime I'd have it down. Don't get me wrong, mine aren't too shabby, but never have I ever achieved such roasted sweet potato perfection until now. After taking the tips from the video below (who knew the water trick!?) into account, my latest batch resulted in wedges that were perfectly crisped on the outside while remaining soft on the inside. I didn't even have to take them out and turn them halfway through like I've done in the past. Ah-may-zing. Watch and learn how:

Sweet potatoes are a year-round kind of food for me, but there's something about them that screams fall. Needless to say, I'll be having this savory side quite often this season. I've rounded up seven dinners that I'll be putting on rotation with my perfected potatoes.

More Sweet Potatoes, Please:

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