I don’t know about you but when it comes to vegetable side dishes that the kids are going to eat, there’s broccoli and there’s broccoli.
Well, that’s until I discovered these sweet potatoes. These? They’re like crack. They’re the perfect amount of crispy on the outside, soft on the inside, full of flavor and simply delicious with creamy chipotle or creamy dill sauce.
Plus, did I mention they’re fast, and frugal?
You need a sweet potato, pepper, olive oil and cornstarch. Then, you:
- Cut the sweet potatos about 1/2 cm thick
- Stick them in a bowl and toss with a couple grinds of the pepper milll and olive oil (about 2 tbs)
- Sprinkle over 2 tbs of cornstarch and toss them again (toss them well)
- Place on a baking sheet
- Bake at 400 degrees for about twenty-five minutes or until tender
When you are cooking these it’s important to give them space to cook. Don’t layer them on the sheet, that’s the secret to getting the crispy and delicious outside, with the soft inside.