3 pounds sweet potatoes, peeled, quartered, and cut into 1/2-inch slices
6 Tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 Tbsp chopped fresh parsley leaves
1 Tbsp honey, maple syrup, or agave nectar
Par-cooking in water between 135 and 170°F activates an enzyme that converts their starch into maltose, making them extra flavorful + sweet. Place sweet potatoes in large saucepan. Cover w/ water. Heat to 160°F as registered on instant read thermometer. Remove from heat, cover, set aside 1 hr. Preheat oven to 400°F. Drain sweet potatoes + transfer to large bowl. Toss w/ 3 Tbsp olive oil + season w/ salt + pepper. Spread sweet potatoes baking sheets + roast til bottom side is browned, 30 minutes. Carefully flip potatoes w/ spatula + roast until second side is browned + potatoes tender, about 20 minutes.Transfer to a large bowl. Toss with remaining 3 Tbsp olive oil, parsley, and honey (or substitute). Enjoy immediately!