Sweet Potatoes in the Copper Crisper

My grandmother surprised me with a Copper Crisper, so I had to give it a try right away. My husband keeps getting sweet potatoes with the intention of cutting them up and making little tater tot type things for his lunch, and then doesn’t follow through with it, so I figured this would be the perfect thing to use for that.

I chopped up three sweet potatoes into cubes, and in hindsight that was too many to fit on the pan but I went through with it anyway!

I didn’t want all the sugar and sweetness so I just tossed the potatoes in a little olive oil and sea salt and then put them in the oven at 400 degrees for 20 minutes, as per the directions. I was very skeptical that 20 minutes was going to be enough, and I was right, so I put them back in for 20 more. And then a little longer.

I took them out and mix them in the butter like the recipe said, but I probably would’ve been better off skipping that part. They were OK, but not as crunchy as I’d hoped. I realize this was probably my fault for overloading the pan, although I did go in and move them around every time I added more time so that they could all cook.

Here’s the recipe if you are interested in trying it yourself!

I do plan on giving it another try but with less sweet potatoes next time and no butter! I have started using the Copper Crisper for other things like breaded fish and chicken and it actually works pretty good so I’m sure I can get a crisper potato if I adjust the amount.

Anybody else use one of these? Any tips or favorite things to cook in it?

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