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Melted Sweet Potatoes with Cinnamon and Lemon

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These caramelized-on-the-outside, soft-on-the-inside sweet potato disks may be the perfect way to prepare this delicious and healthy vegetable. A combination of roasting and braising is used to create the heavenly texture and flavor in these naturally sweet root vegetables.

Ingredients

Scale
  • 2 pounds sweet potatoes, peeled
  • Splash of olive oil
  • Kosher salt and pepper
  • 2 T chopped fresh herbs (thyme or rosemary are good choices)
  • 2 cups chicken ore vegetable stock
  • 4 garlic cloves, peeled and thinly sliced 
  •  1 – 2 T butter, divided into teaspoon portions (optional)
  • 2 t cinnamon or more
  • Zest and juice of 1/2 lemon 
  • Parsley for garnish (optional)

Instructions

  1. Heat your oven to 450 F if using a convection oven and 475 F if using a conventional oven. Place a 13″ x 18″ sheet pan in the oven to preheat.
  2. Slice the peeled sweet potatoes into 1″ thick rounds, discarding the pointy ends. Place potatoes in a bowl and add a healthy splash of olive oil, enough to coat all sides of the potato disks by tossing with your hands. Season with salt, pepper and fresh herbs. 
  3. Place the potatoes on the hot baking sheet and return to the oven to roast for 15 minutes. Remove from the oven, flip each potato disk over and return to the oven for another 15 minutes. 
  4. Remove the potatoes from the oven, pour the stock over the potatoes, scatter the garlic slices over the potatoes and sprinkle the cinnamon uniformly over the pan. Return the potatoes to the oven, lower the temperature to 350 degrees and bake for another 15 minutes. 
  5. Remove the pan from the oven and plate the sweet potato rounds on a serving platter in a single layer. Spoon any residual sauce from the pan over the potatoes.  Finish with a spritz of lemon juice and garnish with lemon zest and chopped parsley. 

Find it online: https://pattern-architecture.live/recipe/melted-sweet-potatoes-with-cinnamon-and-lemon/%3C/a%3E%3C/p%3E

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