Crispy Sweet Potato Roast

A friend posted this on her Facebook page, and I just HAD to try it, adapted to my dietary restrictions.  It is from the Smitten Kitchen blog http://smittenkitchen.com/blog/2014/11/crispy-sweet-potato-roast/.

I made mine in our 10" cast iron skillet.

INGREDIENTS

5 or 6 pounds sweet potatoes, peeled and thinly sliced (I used our mandolin)

3 Tbsp Earth Balance soy-free buttery spread, melted

3 Tbsp extra virgin olive oil

Salt and pepper

2 shallots, peeled and thinly sliced

COOKING INSTRUCTIONS

Preheat oven to 375 degrees.  Heat buttery spread and oil together until spread has melted.  Put 2 Tbsp of the mixture in the bottom of a 2 qt casserole or large cast iron skillet.  Sprinkle with freshly ground salt and pepper.  Place sweet potatoes into pan, standing them on edge in a circular pattern.  Place shallot slices between every few potato slice.  Brush remaining olive oil/buttery spread mixture over all.  Add more salt and pepper to taste.  Cover with aluminum foil.  Bake, covered, 45-50 minutes, until potatoes are tender and almost fully cooked.  Increase oven temperature to 450 degrees.  Remove foil, and roast uncovered another 10-20 minutes, or until tops of potatoes are nicely browned.

I ended up with it in the 450 degree oven 25 minutes, and then broiled it for a few minutes.  Still didn't get much crispy or browned to it.