Caramelised Roasted Sweet Potatoes
This is more a basic cooking technique than a recipe, but you do have to get it right to get that delicious caramelisation - where the natural sugars in the sweet potatoes melt into a delicious sweet crust on the cut side of the potatoes. It's important to get that really deep brown colour for full flavour - pull them out of the oven just before they look like burning. This is my favourite way to eat sweet potatoes, and it makes the skin nice and tender to eat too - so if you feel guilty about all that sour cream, just think how good you're being eating all the fibre and vitamins in the skin
I use cheap, high-smoke point blended vegetable oil, but I guess these would taste better with a better (ahem, more expensive) oil.
These would be good with any meat, but great with pork. For something really special, an organic sour cream would be delicious. -- posted by Iron Chef Australian
http://www.recipezaar.com/322514
