I’m not sure about you, but I’m willing to bet that like me, you eat a lot of sweet potatoes. They are a pretty great staple food when you’re on the autoimmune protocol: they are filling, versatile, and fairly portable–not to mention they are frickin’ delicious.
I eat a lot of sweet potatoes. And I do mean a lot! I eat sweet potatoes boiled, mashed, pureed with stuff in ’em, on top of meat, fried into chips, baked whole, baked in chunks, with and without the skins, in soup, in stews, etc.
But these ones are the best ones. Hands down, ever.
Baking the sweet potato chunks at a high heat for a long time means that the insides soften and caramelize beautifully, while the outsides develop a chewy, leathery texture that drives me crazy.
I love how easy this recipe is. When I say big chunks, I mean it. I’m talking six-knife-cuts-for-the-whole-potato big. Be lazy and cut ’em large. Then, just pop these babies in the oven and walk away while they do their thing. You might be tempted to stir them around on the tray: don’t do this!!! Just leave them be, I promise the texture is worth it. You can rotate the tray once if you’d really like, but leave the potatoes undisturbed. This is important. You can thank me later.
- 4 large potatoes
- 2 tsp olive oil
- several pinches of coarse salt
- Preheat the oven to 375°.
- Cut the potatoes into large chunks (2-3" in length). Using your hands, coat each chunk completely in olive oil. Use more oil if you need to. Arrange the oiled potato chunks on a tray and sprinkle with the salt.
- Bake the potatoes for 1h 45min. You may rotate the tray once if your oven heats unevenly, but otherwise do not disturb the potatoes while they bake.