Roasted sweet potatoes.  I serve them with dinner about three times a week and everyone helps themselves to seconds.  They're good.

But here's the rub . . . they never seem to get crispy enough.  I have tried everything: lower heat, higher heat, broiling, more olive oil, less olive oil.  They were always soft and tender, but not crispy. 

After some internet sleuthing, I found the answer to getting crispy taters.  Pan fry them after you pull them out of the oven.  Just put them on the stove over medium heat, and cook for additional 3-5 minutes tossing once.  They crisp right up! Why didn't I think of this sooner?


Crispy Roasted Sweet Potatoes
Peel and chop sweet potatoes into your preferred size.  Spread into cast iron pan or baking tray. Drizzle with olive oil and generously sprinkle with salt.  Place in oven at 400 for 30 minutes, tossing once.  If using cast iron pan, move directly to stove top and cook potatoes over medium heat for 3-5 more minutes tossing once. If using baking tray, transfer potatoes to saute pan before crisping on the stove top.