These steam-then-roasted sweet potatoes are my latest obsession. They take less than five minutes to prep, do their thing in the oven for a little under an hour, and are equally delicious served just as-is or all dressed up as I am showing you here.
The potato cooking method itself comes from Nik Sharma in his cookbook The Flavor Equation. After halving your sweet potatoes lengthwise, you spread or dollop the flesh side with butter and seasoning, place them on a sheet pan flesh side up then seal the pan tightly with tin foil. You then stick them in the oven to steam-roast for about 25 minutes before uncovering, flipping and returning them to the oven for another 25 minutes or so. The flesh side browns and crisps and the potatoes become more concentrated in flavor. Moist and crisp? This method makes that possible.
