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Thanksgiving is going to look different for a lot of people this year, at least for me. No big gatherings, which means no marshmallow topped sweet casseroles that feed a dozen people. I mean, I know I could still make one, but is it as enjoyable when you’re still eating it a week later? Doubtful.
Instead, I’ll probably make a couple small side dishes, and instead of a casserole, these slow roasted sweet potatoes, which will seem like they take forever, because at 3 hours, they kinda do.
I’ve eaten quite a few baked sweet potatoes in my life, and these are the best. They’re sweeter, softer, and creamier, thanks to the long bake, which caramelizes the sugars to perfection. With some butter (break out the good stuff here!) coarse salt, and chopped herbs, it’s a serious side dish.
But! These are also amazing for dessert — add some yogurt, honey butter, or fruit compote, and you have a healthy dessert option. Maybe not for Thanksgiving (not giving up my pecan pie, even if no one is around to eat it but me) but for normal-ish times, when what you eat matters? Why not?
Low and Slow Sweet Potatoes
Slow roasted sweet potatoes are the best kind. Sweet and creamy, these are extra good with nothing but butter and salt.
Ingredients
- 2 sweet potatoes — mediumish
- Olive oil
- Coarse sea salt
- Butter
- Herbs
Instructions
- Preheat oven to 250 degrees F. Line a baking sheet with parchment.
- Rub the potatoes generously with oil and coat with salt, and put on the parchment.
- Bake for about 2 hours. Remove and turn over. Continue baking for about another hour.
- When the potatoes are lightly browned and there is caramelized sugar oozing out of the sides, they’re done.
- Remove, slice open and top with whatever you like with your sweet potatoes. Even if that’s still marshmallows.
Tried this recipe?Let us know how it was!
