I’ll admit that I’m not the biggest sweet potato fan. Sure, I like them just fine in a pot of chili, but I rarely pick them over other sides (with the exception of this salad). That all changed when I tried melting sweet potatoes.
What makes them so special is their texture. Often, roasted sweet potatoes are either mushy and bland or crispy but dried out. Here, you get the best of both worlds—with very little effort, I might add! All you have to do is flip the potatoes once, then add some broth, and blammo! You have sweet potatoes that are browned and crispy on the edges with the most decadently creamy center (they practically melt in your mouth). I have made them so many times that I’ve lost count.
