Melting Sweet Potatoes

Golden, caramelized, and perfectly tender—these Melting Sweet Potatoes are a simple side dish that truly lives up to their name. Roasted until buttery-soft on the inside and crisp on the edges, they make an easy, crowd-pleasing addition to any meal—from weeknight dinners to holiday spreads.

As the joke goes, “Potatoes make French fries, chips, and vodka. It’s like the other vegetables aren’t even trying!” And while potatoes are technically a starchy vegetable (and impact blood sugar levels), my potato recipes are always trending on the blog (and for good reason!) However, the question that follows is, “Are sweet potatoes better for me than white potatoes?” Even though sweet potatoes have garnered a reputation as being healthier than white potatoes, if you were to compare the nutrition head-to-head, you’ll see that’s not the case. More importantly, it boils down to how much someone consumes and how they prepare it. Try “Melting Sweet Potatoes” as the next method to try!

It is my mission as a diabetes care and education specialist to help patients with diabetes learn to enjoy the foods they eat! Additionally, it’s important to note that everyone responds differently to foods. As mentioned, the form of food, the volume consumed, and the pairing of foods all affect blood sugar responses. Combining carbohydrates with protein and fats is important for better-balanced blood sugar levels. Which leads me to what I truly believe: that all foods can be included, and that potatoes can and should be part of a balanced diet.

Ingredients: Sweet Potato Melting Potatoes

Back to the melting sweet potatoes! If you haven’t tried melting potatoes (or heard of them), they are a must-try. Roasting the potatoes at a super high temperature, combined with steaming them at the end, creates not only a crispy outer texture but also a creamy ‘melting’ inside.

• Sweet Potatoes: The star of the recipe—full of fiber, potassium, and vitamin A. Choose firm, evenly sized potatoes for uniform roasting.
• Olive Oil and Butter: To use butter or not? I haven’t tested this recipe with just olive oil. Butter adds the caramelization, which is key to this recipe.
• Fresh Herbs (optional): I currently have rosemary, parsley, and sage in my garden. I used sage here, as I think it pairs perfectly with sweet potatoes.
• No added Sodium or Low-Sodium Vegetable/Chicken Stock. Add the broth in at the last 15 minutes to allow the potatoes to steam. A metal pan is necessary, as a glass pan will shatter and break.
• Garlic: Garlic and potatoes go together like peas and carrots. Leave this out if garlic isn’t your thing.
• Salt/Pepper: A little salt is essential to enhance the flavor. If you use a low-sodium chicken stock, omit the added salt. Add more salt later if you think it needs more. It’s always easier to add more than to take away!

How To Make Melting Sweet Potatoes

Roasting the sweet potatoes at a super high temperature helps create a crisp outer texture. Adding the stock in the last few minutes helps them steam and gives them that smooth, creamy interior. A metal pan is a must as glass is prone to shattering.

1. Preheat: Preheat the oven to 450°F. Spray the metal baking pan with non-stick cooking spray.
2. Cut the Sweet Potatoes: Remove the ends, then cut the sweet potatoes into 1-inch discs. Use a ruler if needed. I found that 1 inch turned out better than 3/4 inch.
3. Coat the Potatoes: In a large bowl, combine the potato discs, melted butter, olive oil, salt, and pepper. Mix all together until the potatoes are well coated.
4. Roast: Place the sweet potatoes evenly in the metal baking pan. Make sure they’re not touching and drizzle the remaining butter/olive oil mixture on top. Roast for 20 minutes, then flip each sweet potato disc to ensure both sides become crispy. Return the dish to the oven and roast for an additional 15 minutes.
5. Add the stock and garlic: Flip the sweet potatoes one last time.  Add the vegetable/chicken stock to the roasting pan, then scatter the crushed garlic cloves.  Return to the oven and bake for the remaining 15 minutes.
6. Serve and Enjoy!: Allow the sweet potatoes to cool for a few minutes in the pan.  Serve the potatoes on a platter and spoon any pan sauce over them.  Garnish with fresh sage leaves.  

Tips & Tricks

• Cut Evenly: Slice the sweet potatoes into uniform rounds (about 1 inch thick) so they cook evenly and develop a signature caramelized crust.
• Don’t Skip the Flip: Halfway through roasting, flip the slices to ensure both sides get golden and crisp. Is it more work? Yes! Is it worth it? Absolutely!
• Use a Hot Oven: A high temperature (around 450°F) gives you the best texture—soft inside, crisp outside. 500°F worked for my regular melting potatoes; however, for the sweet potatoes, it was too hot, and some of them burned(as you can see in the process pictures).
• Finishing Touch: Sprinkle with flaky sea salt or drizzle with a hint of maple syrup before serving for an extra touch of flavor and shine.

Other Potato Recipes

• Mashed Potato Waffles
• Rosemary Parmesan Potato Stacks
• Twice-Baked Potatoes
• Salt ‘N’ Vinegar Smashed Potatoes

Print