Candied Sweet Potatoes

Recorded Fall, 2015. Family recipe used for decades. Baking in the skin rather than boiling keeps out water and concentrates the flavor and sugars, and is more easily controlled.

3 large sweet potatoes
3 T (50 g) butter
1/4 c (50 ml)  brown sugar
1/4 c (50 ml) water
2 t (10 ml) lemon juice
1 t (5 ml) ground cinnamon
salt and pepper
1/2 c (125 ml) walnut pieces

Choose sweet potatoes that are straight and uniform in width. Prick potatoes all over with a fork to release steam and microwave on high (@1250 W) until just soft, about 12 minutes, but do it in steps since they cook quickly toward the end. They will emit steam and juice when done, but don’t overcook. Texture should be soft but not mushy. Alternatively, bake the potatoes directly on the rack at 325 degrees F (165 C). When cool, peel off the skins, slice lengthwise and then into 3/4 inch thick (~2 cm) half-rounds. Heat the butter, sugar, and water in a medium non-stick skillet, stirring to form a syrup. Arrange the potato slices in the hot syrup, add the cinnamon, nuts and lemon juice and cook slowly uncovered, until tender, about 30 minutes, replacing water as it’s lost. Cover and keep warm until serving. Serves 6 to 8.

Oven Roast Potatoes III

 Oven Roast Potatoes as a side with French dip sandwich

First prepared February 22, 2008

2 medium russet potatoes, cut lengthwise into 6 or 8 wedges, skins on
2 T EVOO
1 t fresh rosemary, finely chopped
1 t paprika
salt and pepper to taste

Preheat oven and baking pan to 425 ºF. Put potatoes in a bowl and toss with oil and seasonings. Spread in a single layer in the hot roasting pan, and roast 20 minutes. With a spatula and tongs, turn each potato over and return to oven for another 10 minutes or until tender. Serves 3 to 4 as a side dish.
NOTE: Sweet potatoes make a lovely substitute and change of pace.

Oven-Roasted Potato Wedges with Rosemary and Olive Oil

Developed February, 2008. Prepared often, a family favorite, and solid performer.

1 lb russet, Yukon Gold®, or sweet potatoes

3 T olive oil
1 t fresh rosemary, finely chopped
1 t paprika

kosher salt
freshly ground pepper

Preheat toaster oven and baking pan to 425 ºF. Scrub, dry, and cut potatoes lengthwise into wedges. Put potatoes in a bowl and toss with oil and seasonings. Spread in a single layer, and roast 20 minutes. With a spatula and tongs, turn each wedge over and return to oven for another 10 minutes or until brown and crisp outside and tender inside. Serves 3 to 4 as a side dish.

Oven Roasted Potatoes

[Heard on Terry Gross' Fresh Air broadcast 3-28-01. Interview with vegetarian author Jack Bishop; transcribed 4-3-01.]

2 lbs (4 to 5 medium) russet potatoes, scrubbed and dried
2 T (about) oil
Kosher salt

Preheat oven and cookie sheet to 425 degrees F (218 C). Slice potatoes into eight wedges lengthwise, skins on. In a bowl combine the potatoes with the oil, coating lightly but completely, using the fingers. Arrange on hot cookie sheet. Roast 25 minutes. Turn each with tongs. Roast 20 minutes more. Sprinkle with salt. Pass Heinz Ketchup. Serves 3 to 4.
Variations: Cut recipe in half and use a toaster oven rather than a range. Sister Phyllis says that sweet potatoes are good this way too. She's right.

French Dip Sandwich w/ Oven Roasted Potatoes