This is a comforting classic for me, because it comes from my mom’s kitchen. Again, another of her simple, delicious recipes. After trying it, you will not want to have sweet potatoes in any other way. The delight starts with the sweet smell coming from the oven while the sweet potato is roasting and caramelizing.
For 1-2 servings as side dish:
1 large sweet potato
2 tablespoons brown sugar
Preheat oven: 200°C (400°F)
Cover the bottom of a baking dish with a thin layer of olive oil.
Sprinkle 1 tablespoon brown sugar over the oil.
Peel sweet potato.
Cut it in even slices (1 cm / ½ inch) and spread them in a single layer on the dish, drizzling the a bit more olive oil and sprinkling the rest of sugar.
Bake for 30 min at 200°C (400°F).
Broil, i.e. top heat 230°C/446°F, for additional 5 min until it starts to turn toasty around the edges.
A perfect side dish for your grilled or roast fare, a special touch for your ceviche or spicy curry, a switch in your English breakfast, or a great addition to a festive dinner. Any other serving idea?
P.S. Some of you might already know that during my days in Peru, I worked for many years for the International Potato Center (CIP). Since then–besides loving to eat potatoes and sweet potatoes (or sweetpotatoes …)–I have acquired a special affinity for them.