Orange food tastes good.

In honor of All Hallow's Eve yesterday I'm posting this recipe for Low and Slow Sweet Potatoes.  There's nothing scary about them:  they're not made from newt eyeballs or spider's legs, they don't contain brains.  But they are orange, and I'd consider them a treat with a special trick to cooking them just right!  The process of roasting them at a lower temperature for the first 30 minutes allows them to become tender and release all of their sweetness, then when you turn up the oven temperature for the last 20 minutes they have a chance to caramelize on the outside.  So good!

The catch is you have to allow the better part of an hour for cooking time:  maybe not a great option for every night of the week, but I promise they're worth the extra time!

Low and Slow Sweet Potatoes

serves 4

recipe adapted from Kath Eats

2 medium sweet potatoes

1-2 tablespoons olive oil

kosher salt and black pepper, to taste

Preheat oven to 350 degrees.

Scrub sweet potatoes well under running water with a brush.  Slice potatoes into thick slices crosswise, about 1/2 inch thick, leaving skin on.  Transfer sliced potatoes to a baking sheet and douse with the olive oil making sure to coat both sides of the potato slices, then sprinkle on salt and pepper.  Make sure potato slices are in a single layer on the baking sheet, not overlapping at all, and bake 30 minutes, flipping the potato slices over once.  Turn up the oven temperature to 400 degrees and bake for an additional 15-20 minutes, turning over once or twice to prevent them from burning on the bottom.  

And here's a picture of our pumpkins lit up for Halloween!