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Browned Sweet Potatoes

Sweet potatoes boiled, halved, basted with savory drippings, seasoned with coarse sea salt, and baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Browned Sweet Potatoes

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Boil the sweet potatoes for 45 minutes.

  2. Peel and cut them in halves lengthwise.

Roast

  1. Place them in a baking pan and baste with savory drippings.

  2. Season with coarse sea salt.

  3. Bake in a 400°F (200°C) oven for 20 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sweet potatoes
Provide the starchy, soft flesh and natural sugars that brown and sweeten as they roast.
Savory drippings
Add fat and moisture to the surface, carrying flavor and helping the potatoes brown.

The step that matters

Basting with drippings before roasting. Coating the cut sides with fat keeps the surface from drying out and lets it brown evenly. Dry, unbasted cut faces tend to scorch or toughen in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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