Last year I posted a recipe for my Scottish husband’s favorite potato dish (something that is near and dear to the hearts of nearly every Brit I know): potato roasties. This year, I thought I’d get a little crazy and make them using sweet potatoes.
While these aren’t as insanely crisp as the russets, the exterior gets beautifully caramelized and the interior becomes oh-so-tender and meltingly delicious. These beauties will definitely be a welcome addition to your Thanksgiving table. And a far better option than Aunt Bessie’s marshmallow-studded, syrup coated yam-in-a-can casserole.
Before you go shopping though, let’s get something clear. You may be confused as to why I call these “sweet potato roasties” yet call for yams in the ingredient list. Sweet potatoes and yams are technically not the same thing, but yams you buy in most U.S. grocery stores are really just soft varieties of sweet potatoes. They aren’t true yams. Check out this The Kitchn article or this Serious Eats article if you want more info about the difference between yams and sweet potatoes.
And don’t just make these for Thanksgiving. These nuggets of delight are great with any hearty winter fare, and especially delicious alongside roasted pork or braised pork shoulder. Let’s get to roasting!
Recipe: Sweet Potato Roasties