%Roasted sweet potatoes, posses a delightful range of culinary applications. As an adaptable side dish, they flawlessly accompany roast chicken, flat-iron steak, and seared fish. These roasted jewels can also be incorporated into salads, tacos, and burritos or alternatively, stirred into fried rice and frittatas. The trick to achieving perfectly soft and slightly caramelized sweet potatoes is to roast them on your oven's upper rack at high heat, with just a hint of sugar. Given their versatility, it may be wise to consider making a double amount. Have some for today's dinner and keep the remainder in the freezer for an efficient and tasty garnish for your subsequent grain bowl.

The skin of the sweet potato is edible so you can choose to either retain it or discard it, as per your preference. Keeping the skin enhances its fiber content and gives the sweet potatoes a unique look. Although any kind of sweetener can be utilized in these sweet potatoes, omitting them completely might result in the potatoes lacking their caramelization. If you desire that rich caramel color, do not forego the sweetener. To guarantee the potatoes cook evenly on all sides as opposed to just steaming in the oven, ensure they lie in a single layer, with a little distance between each piece on the baking sheet.

Cooked sweet potatoes can stay fresh in the fridge for up to 3 days, while in the freezer, they can last up to 3 months. Peel and cut 2 pounds of sweet potatoes into half-inch pieces (approximately 6 cups). Preheat your oven to 450°F with the rack placed in the upper third position. Mix together the sweet potatoes, 2 tablespoons of olive oil, 1 teaspoon of light brown sugar, 3/4 teaspoon of kosher salt, 1/2 teaspoon of black pepper on a large-rimmed baking sheet until the potatoes are covered uniformly; then spread them into a level layer. Bake it on the upper rack until they turn crisp and golden-brown, which generally takes around 35 minutes, turning the pan around and gently flipping the potatoes over during the last 10 minutes. Also consider sprinkling with 1/2 teaspoon of crushed red pepper, if it suits your taste.