I always thought I made good sweet potatoes. I even blogged about them several times. I was feeling pretty confident in my sweet-potato-skills, until I read a recent copy of Cooks Illustrated.The freakishly patient people at Cooks Illustrated tested every possible way to roast potatoes to get them really crispy. The secret? Corn starch. Where have you been all my life?

So knowing what I know now . . . I'm blogging about sweet potatoes again!

Peel and chop the sweet potato, and toss lightly in corn starch. Drizzle a baking sheet with olive oil, and spread the potatoes on top. Sprinkle with coarse sea salt, and bake in the oven at 450 for about 10 minutes. Remove and stir the potatoes, and roast them for 10 more minutes, or until easily pierced with a fork (and the surface is CRISPY.) Serve alongside anything and everything.