Roasted Sweet Potatoes

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Note that this recipe calls for starting the potatoes in a cold oven. Choose potatoes that are as even in width as possible; trimming the small ends prevents them from burning. If you prefer not to peel the potatoes, just scrub them well before cutting.

Ingredients

3 pounds sweet potatoes (about 6 medium), ends trimmed, peeled, rinsed, and cut into 3/4-inch thick rounds (see note)

2 tablespoons vegetable oil
1 teaspoon table salt
Ground black pepper

GLAZE OPTION ONE

1/4 cup maple syrup
2 tablespoons melted butter , unsalted
2 teaspoons minced fresh thyme leaves

Whisk 1/4 cup maple syrup, 2 tablespoons melted unsalted butter, and 2 teaspoons minced fresh thyme leaves together in small bowl.

GLAZE OPTION TWO

1/4 cup packed light brown sugar
2 tablespoons apple juice
2 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Heat ingredients in small saucepan until the butter has melted and the sugar has dissolved.

Instructions

1. Toss potatoes in large bowl with oil, salt, and pepper to taste until evenly coated. Line 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat with nonstick cooking spray. Arrange potatoes in single layer on baking sheet and cover tightly with aluminum foil. Adjust oven rack to middle position and place potatoes in cold oven. Turn oven to 425 degrees and cook potatoes 30 minutes.
    
2. Remove baking sheet from oven and carefully remove top layer of foil. Return potatoes to oven and cook until bottom edges of potatoes are golden brown, 15 to 25 minutes.
    
3. Remove baking sheet from oven and, brush potatoes with half of glaze, flip slices over with thin metal spatula, and brush with remaining glaze. Continue to roast until bottom edges of potatoes are golden brown, 18 to 22 minutes longer. Remove from oven; let potatoes cool 5 to 10 minutes; transfer to platter and serve.

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