Roasted Sweet Potato with Olive Oil and Sea Salt

Headnote

This is sweet potato at its most disciplined: concentrated, supple at the center, and edged with quiet caramelization. Olive oil lends sheen and depth, while sea salt sharpens the natural sweetness without obscuring it. The result is simple in composition, but exacting in texture and balance.

Recipe essentials

Dish category: Vegetable side
Cuisine or origin: Modern
Course type: Side dish
Yield: 1 serving
Serving size: 170 g
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Difficulty: Easy

Equipment

Chef’s knife
Cutting board
Mixing bowl
Baking tray
Parchment paper
Spatula

Ingredients

Sweet potato, peeled and sliced into 8 mm rounds: 155 g
Olive oil: 12 g
Sea salt: 3 g

Method

1. Heat the oven to 220°C. Line a baking tray with parchment paper.

2. Place the sweet potato slices in a mixing bowl. Add the olive oil and sea salt, and turn the slices carefully until each piece is evenly coated.

3. Arrange the slices in a single layer on the prepared tray, leaving a small space between each one. Roast for 20 minutes.

4. Turn the slices with a spatula and roast for 5 minutes more, until the edges are bronzed and the centers are tender when pierced with the tip of a knife.

5. Remove from the oven and let stand for 2 minutes. The surface should remain glossy, with the salt settled cleanly on the warm slices.

Plating and serving

Arrange the sweet potato slices in a shallow, overlapping line or a restrained fan. Serve warm, with the caramelized edges visible and the seasoning evenly distributed.

Professional notes

Cut the slices to a uniform thickness so they roast evenly and retain a defined shape. Do not crowd the tray, or the potatoes will steam instead of caramelize. The finished texture should be soft through the center, with lightly crisped edges and a clean, savory finish.