This dish is certainly a staple around house. I make it several times a week on average. I often pair it in the morning with my eggs. I also love to make it as a side dish to almost any meal for dinner.
And of course I have to mention the cast iron skillet, which is the source of the perfect crisp outside. I suppose my cast iron skillet is my favorite kitchen tool. I use it for roasting chicken legs, searing steaks or burgers, making oven fried eggs, grain-free cornbread, and of course for roasting veggies. Cast Iron is so reliable and consistent. I am also a huge fan of how easy it is to clean. Easy to cook in and easy to clean – what more can you ask for? 🙂
Prep: 3-4 min Cook: 20 min Serves: 2
Preheat the oven to 375 degrees. While the oven preheats chop the sweet potatoes. In a single layer spread them out in the skillet – avoid overcrowding. Pour the melted cooking fat over the top and sprinkle with salt and pepper. Toss to coat the sweet potatoes well.
Place the sweet potatoes in the preheated oven for 15-20 minutes, or until they are beginning to brown on the edges and are soft when pierced with a fork. Halfway though the cooking time stir the sweet potatoes to ensure even browning. Once done, remove and transfer to a paper towel lined plate to drain any excess oil. Sprinkle with more salt to taste. Serve.