Crispy Caramelized Sweet Potatoes

Directions

1Preheat the oven to 400° F and set a rack to the middle position. Grease a 3-quart baking dish with the vegetable oil and set aside.

2Slice 6 of the potatoes on a mandoline into very thin slices (about ⅛ inch), using the blade guard to protect your fingers. Arrange the potato slices on their sides in concentric circles around the oiled baking dish. You can save the smaller end pieces for the center. If your dish isn’t full from the 6 potatoes, slice and add an additional potato or two. The dish needn’t be packed tight—just enough so the potatoes stand upright.

3Brush the potatoes evenly with the butter, pushing the brush between the slices to coat them thoroughly, then cover tightly with foil and bake for 40 minutes. Meanwhile, in a small bowl, whisk together the brown sugar, flour, salt, ginger, and pepper. Set aside.

4After 40 minutes, remove the foil from the potatoes and sprinkle them evenly with the brown sugar mixture. Bake uncovered until the sauce is bubbling and the top is crisp and browned, another 30 to 40 minutes. For extra browning, run the pan briefly under a broiler, about 3 inches from the heating element (watch closely, as it can burn). Serve warm.