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Garlicky Roasted Sweet Potatoes

These sweet potatoes are marinated in garlic and extra virgin olive oil and roasted to crispy golden perfection. So simple and yet so delicious!
Prep Time2 hrs 15 mins
Cook Time30 mins
Total Time2 hrs 45 mins

Ingredients

Instructions

  • Peel and slice the sweet potatoes into 1/4 inch thick slices. Use a mandoline to make this much easier and ensure your slices will be the same size and cook evenly.
  • Mince the garlic.
  • Put the sliced potatoes and garlic in a gallon size zip lock freezer bag. Add the olive oil. Zip the bag and then turn and massage the bag until the garlic and olive oil is distributed well. You want every slice of potato to be well coated, with some oil accumulating in the bottom of the bag. Lay the bag on one side and let it sit on the counter for at least 2 hours or in the refrigerator up to 24 hours. Turn the bag over a few times. This allows the olive oil to become infused with garlic flavor and gives the potatoes plenty of time to marinate in the garlic infused olive oil. The longer they marinate, the more flavor you will have.  
  • Preheat oven to 400 degrees. 
  • Remove the potato slices from the bag and lay evenly in a single layer on 2 or 3 baking sheets. The slices can overlap a bit, but you don't want to pile them up or the potatoes will steam, rather than roast, and will be mushy not crispy. 
  • Roast for about 30 minutes, rotating the pans from top to bottom of your oven part way through. At 20 minutes, start checking the potatoes. There is a very fine line between crispy potatoes and burnt potatoes. We like ours just this side of burnt. So it may seem a bit fussy, but I check them, remove any slices that are dark enough, and then put the pans back into the oven, checking every 2-3 minutes and repeating this procedure until they are all done perfectly. If you prefer not to fuss over your potatoes this much, just take them out when the first few are browned but not yet burned and the others are just beginning to turn golden brown around the edges or on the underside when you flip one over. They will be delicious either way!