Believe it or not, this recipe is the result of a slight misunderstanding between my mother and I. We both like roasted sweet potatoes. She heard on a cooking show one day that if you brush them slightly with olive oil and cook them at 500' for 20 minutes, they get really crispy. I agreed to give it a shot. However, I didn't realize that she had put the potatoes in the middle of the oven with it set on "Bake". I put mine on the top rack set on "Broil" and turned them at 10 minutes when they started to brown too much.
A famous artist, Bob Ross, used to say "There is no such thing as mistakes. They are only happy accidents." I appreciate the positive outlook he had on life. This was certainly an example of that. Talk about yummy. I really liked the texture. They were neither super crispy or soggy. They tasted, well, baked. Paul said the sweet potatoes with the rocket alone was a nice accent, but that ranch dressing on top was yummy, too.
For cooking, slice the sweet potatoes about a half inch thick. Line a jelly roll pan with aluminum foil. Pour olive oil on the pan and rub the slices of the sweet potatoes around in it. I also use a basting brush to make sure all the slices are coated thoroughly. Adding extra seasoinings like salt, red pepper, onion or garlic powder, is optional. I elected against them for the salad. Again, just place the pan with the sweet potatoes on the top rack near a 500 degree broiler and turn them over when they look like they are getting too brown.