Not So Secret But Secret Recipe of Sweet Potatoes

Sweet potatoes can be cooked in many different ways but of all the recipe that involves sweet potatoes, the all-time favorite is the mouthwatering melting sweet potatoes. With its mouthwatering melting tenderness and high-class sugary sweetness, there are no words that can define how these sweet potatoes are heavenly satisfying. A very simple process using high-temperature cooking technique unleashes the sweetness, savory and aroma hidden inside the sweet potatoes. To enhance the heavenly flavors of sweetness and raising it to the highest level of pleasant savory flavor; we will add vegetable stock and diced garlic few minutes before serving the sweet potatoes. These sweet potato chunks, at 1-inch bulk, will perfectly go along with the rim of the spoon as it becomes succulent.


It may sound absurd, but this is a great idea for comfort food. Leftovers sweet potatoes either chilled or reheated mixed with green veggies and goat cheese and cranberries will still satisfy the taste buds. Also, these mouthwatering melting sweet potatoes are perfectly blended together with roast or grilled pork, chicken, turkey and beef. Until the end of the day, you will feel like you have become a huge sweet potato because people always say “You are what you eat”.

  • At its most basic form, there is nothing too complicated in this recipe. You merely peel some sweet potatoes with approximately the same size and cut them into chunks at 1-inch.
  • For this recipe – A glass baking dish would probably break at a high temperature, so use a half sheet pan instead.
  • The kinds of oil being used for the recipe give huge a difference. The most commonly used are Melted butter and olive oil or melted extra virgin coconut oil and olive oil are equally good for the sweet potatoes.
  • In making melting sweet potatoes, vegetable stock is preferred but it is absolutely possible to substitute it with beef and/or chicken stock.
  • For recipes like this where high temperature is being utilized, using pressed garlic from a garlic press is not advisable. It is better to use cut up or diced garlic as it is not prone to scorching.
  • It is mentioned above that having leftovers for cutting into chunks and being served together with dried cranberries and goat cheese is good, the recipe is made constantly to excess because it is possible to eat a massive amount of melting sweet potatoes without the guilt feeling.
  • Talking about advantages of making melting sweet potatoes to excess is that, aside from the one mentioned above, it is good to make more of this than one can eat; reheating with just a coat of coconut oil or butter or whichever you prefer in a skillet is simply heaven.


Materials in making melting sweet potatoes:

  • Sheet Pan
  • Flexible Metal Spatula/Turner
  • Extra Virgin Coconut Oil
  • Garlic Extra Virgin Olive Oil
  • Vegetable Better than Bouillon

Melting Sweet Potatoes

Credits to and modified from  Spicy Southern Kitchen


  • 3 pounds sweet potatoes roughly equally sized
  • 3 tablespoons melted butter or extra virgin coconut oil
  • 3 tablespoons Garlic Extra Virgin Olive Oil or plain extra virgin olive oil
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 garlic cloves and minced or chopped
  • 1 1/4 cups vegetable broth


1. Prepare the oven and heat up to 500°F.

2. Have the potatoes at your desired amount peeled and sliced into 1-inch chunks. In a half sheet pan, position the chunks with spaces in between for air to pass through in the process. Sprinkling the chunks with the oil of your choice with the garlic. And then on top of it, trickle the chunks with salt and pepper. To ensure that every piece of the chunks is properly seasoned, flip the sweet potato chunks with the hands and slide through the oils.

3. Put the sweet potatoes in the oven to bake for 15 minutes or to your content – having the slices a caramelized deep brown underside. After which, turn the chunks and bake for another 15 minutes or so.

4. After 15 minutes, turn the sweet potatoes once more but this time toss the sliced or diced garlic over the sweet potato chunks and pour over the vegetable stock. Repeat the process. Put the pan in the oven and wait for another 15 minutes, or to your content, or until succulent and the broth has reached a thicker consistency. Now prepare a serving plate and using the spatula, transfer the finished product – melting sweet potato in the plate and pour over the sauce.



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