Sweet potatoes are a tasty and nutritious complement to any meal, but achieving that ideal crispy texture can occasionally pose a challenge. If your sweet potatoes aren’t turning out crispy, the reason might be overcrowding on your baking sheet. When sweet potatoes are too closely packed, they steam instead of roasting, hindering their ability to achieve that desirable crispiness. To guarantee your sweet potatoes emerge perfectly crispy, lay them out in a single layer on the baking sheet. This arrangement allows hot air to flow around each piece, encouraging even roasting.

Cooking at a high temperature is also essential for achieving crispy sweet potatoes. A temperature around 425°F (220°C) is perfect for roasting. This elevated heat aids in caramelizing the natural sugars within the sweet potatoes, enhancing both flavor and texture.

One of the wonderful aspects of roasting sweet potatoes is the minimal preparation required. There’s no need to stir them during the roasting process, as this can interfere with the caramelization process. Furthermore, you don’t have to peel, parboil, or soak them, making sweet potatoes a convenient and effortless side dish choice. Simply wash them, cut them into uniform pieces, and toss them with a little oil and your preferred seasonings before roasting.

With these suggestions, you can savor perfectly crispy sweet potatoes with minimal effort, making them a beloved side dish for any event.

Alex & Sonja: The Culinary Team Behind A Couple Cooks

Alex and Sonja Overhiser are the vibrant team behind the esteemed food blog, A Couple Cooks. As the writers of two acclaimed cookbooks, active parents, and a real couple with a shared enthusiasm for cooking, they have established a platform that honors the delight of preparing and enjoying meals together. Since its launch in 2010, A Couple Cooks has transformed into a trusted source for easy, seasonal recipes, cooking advice, and meal planning suggestions.

The couple’s path into the culinary realm started with a mutual appreciation for food and a commitment to crafting nutritious meals for their family. Their blog, A Couple Cooks, emerged from this enthusiasm and swiftly attracted a following due to its inviting and scrumptious recipes. Each creation is made with attention, showcasing their dedication to utilizing fresh, seasonal ingredients.

The philosophy of Alex and Sonja revolves around the notion that cooking should be within reach and pleasurable for everyone. They assert that anyone can whip up a tasty meal with the right support and motivation. This conviction is reflected in their thousands of original recipes, all authored and photographed by the couple. Their recipes are not only tested with their own family but are also tailored to be family-friendly, making them ideal for busy parents and home chefs alike.

In addition to their blog, Alex and Sonja have penned two cookbooks that further highlight their culinary knowledge and creativity. These volumes provide readers with an in-depth exploration of their cooking approach, emphasizing straightforward yet flavorful dishes that everyone can savor.

Beyond recipes, A Couple Cooks offers useful cooking tips and meal planning concepts, aiding readers in optimizing their kitchen routines and maximizing their time. Whether it’s advice on how to stock a pantry, strategies for meal prepping, or counsel on cooking methods, Alex and Sonja are committed to empowering their audience to become more confident and adept in the kitchen.

Through their blog and cookbooks, Alex and Sonja Overhiser have fostered a community of food enthusiasts who share their love for cooking. Their commitment to providing high-quality, accessible recipes has established A Couple Cooks as a cherished resource for home cooks globally. As they continue to motivate others with their culinary innovations, Alex and Sonja remain devoted to their objective of uniting people through the joy of cooking.

Day 1: Getting the Starter Ready

On Day 1, you will nourish your sourdough starter the evening before you make the dough.

Feed the starter: Take the active starter out of the refrigerator at around 9:00 pm. Discard everything except for 1 tablespoon of starter. Incorporate 50 grams of purified water and 50 grams of all-purpose flour. Mix, cover, and let it sit at room temperature overnight. The starter should be bubbly and approximately doubled in size by 9:00 am to 11:00 am the next day. (For more information on feeding your starter, check out How to Feed Sourdough Starter.)

Print the checklist: Print our Sourdough Bread Checklist to use when you make the dough tomorrow!

Day 2: Making the Dough

On Day 2, you will prepare and proof the dough. This day is the most labor-intensive; the whole process will take about 5 hours. The step numbers relate to the printable checklist; ensure you have it printed and ready!

1 Combine flour and water; allow to rest for 1 hour at room temperature (“autolyse”): In a small mixing bowl, mix together the all-purpose flour, bread flour, and whole wheat flour with the purified water. Use a spoon or dough whisk to mix until all dry flour is integrated into a shaggy dough. Cover the bowl with plastic wrap or put it in a large Ziploc bag and leave it at room temperature. Set a timer for 1 hour.

2a Set up the proofing area: Create a warm spot for proofing before moving to the next step. For optimal results, the proofing area should be warm, between 80° and 90° degrees. (For additional tips on creating a proofing area, refer to the section above, “Proofing sourdough bread.”)

2b Incorporate the starter and proof for 30 minutes: Mix the starter into the dough and stir until loosely blended; it doesn’t have to be perfectly mixed. Cover the bowl and set it in the warm area for proofing. Set a timer for 30 minutes. Watch the video instructions for folding in the next few steps.

3 Add salt, mix with your hands, and proof for 30 minutes: Sprinkle the kosher salt evenly over the dough and mix it in with your hands until fully combined. See the video above for guidance on how to mix the dough. Return the covered dough to the proofing area and set a timer for 30 minutes.

4 Fold and proof for 30 minutes: With wet hands, lift one edge of the dough straight up to stretch it and fold it over the center; rotate the bowl a quarter turn and repeat this process 4 times. Lift the dough and wrap it onto itself until you create a smooth surface, then flip it seam side down in the bowl. See the video above for guidance on how to fold the dough. Return the covered dough to the proofing area and set a timer for 30 minutes.

5 Fold and proof for 45 minutes: Fold the dough again in the same manner as Step 4, wrapping as much as you can without tearing it. Return the covered dough to a warm area and set a timer for 45 minutes.

6 Gently fold and proof for 1 hour 30 minutes: Carefully fold the dough as in Step 4, ensuring not to let out the air that has built up in the dough. Return the covered dough to a warm space and set a timer for 1 hour 30 minutes. Before beginning Step 7, watch the video for guidance.

**Sheet Pan Chicken Scarpariello with Gnocchi: A Tasty One-Pan Treat**

Sheet Pan Chicken Scarpariello with Gnocchi offers a contemporary spin on a traditional Italian-American recipe that merges the delectable tastes of chicken, sausage, and peppers with the ease of a one-pan dish. This meal is ideal for hectic weeknights or a relaxed weekend dinner, presenting a delightful mix of textures and flavors that will please the entire family.

**History of Chicken Scarpariello**

Chicken Scarpariello, which means “shoemaker’s chicken,” is thought to have emerged in Italian-American neighborhoods in the northeastern US. The dish typically includes chicken cooked alongside Italian sausage, bell peppers, onions, and a zesty vinegar-based sauce. The term “scarpariello” is believed to reflect the simple, rustic essence of the meal, akin to a shoemaker’s modest offerings.

**Components and Preparation**

For this sheet pan variation, you’ll require these ingredients:

– Bone-in, skin-on chicken thighs
– Links of Italian sausage
– Red and yellow bell peppers
– Red onion
– Garlic cloves
– Cherry tomatoes
– Fresh rosemary and thyme
– White wine or chicken broth
– Red wine vinegar
– Olive oil
– Salt and pepper
– Packaged gnocchi

**Step-by-Step Directions**

1. **Preheat the Oven**: Begin by setting your oven to 425°F (220°C). This elevated temperature guarantees that the chicken skin turns crispy while the vegetables caramelize superbly.

2. **Prep the Ingredients**: Cut the bell peppers and onion into strips, halve the cherry tomatoes, and mince the garlic. Slice the sausage links into bite-sized chunks.

3. **Arrange the Sheet Pan**: On a spacious sheet pan, position the chicken thighs, sausage pieces, bell peppers, onion, garlic, and cherry tomatoes. Drizzle with olive oil, then generously season with salt, pepper, rosemary, and thyme.

4. **Incorporate the Gnocchi**: Disperse the packaged gnocchi throughout the pan. These will cook in tandem with the other ingredients, soaking up the delightful flavors.

5. **Make the Sauce**: In a small bowl, mix together white wine (or chicken broth) with red wine vinegar. Drizzle this blend over the ingredients on the sheet pan.

6. **Roast in the Oven**: Insert the sheet pan into the preheated oven and roast for roughly 35-40 minutes. The chicken should be fully cooked with crispy skin, and the vegetables should be tender with slight charring.

7. **Serve and Savor**: After cooking, take the sheet pan out of the oven. Allow it to rest for a few minutes before serving. You can garnish the dish with extra fresh herbs for an additional burst of flavor.

**Reasons to Love This Dish**

– **Convenience**: A sheet pan means less cleanup and an uncomplicated cooking method.
– **Flavorful**: The mix of succulent chicken, spicy sausage, and sweet peppers creates a delightful medley of flavors.
– **Versatile**: The dish lends itself to easy customization, allowing you to add other vegetables such as zucchini or mushrooms, or to opt for different types of sausage.
– **Comforting**: The inclusion of gnocchi makes this a filling, satisfying meal suitable for any time of the year.

Sheet Pan Chicken Scarpariello with Gnocchi exemplifies the charm of simple, rustic cuisine. It combines the best of Italian-American flavors in a convenient, modern format, destined to become a staple in your recipe collection.

### Baked Spinach Artichoke Dip: The Ultimate Party Dip

For those eager to dazzle at their upcoming event, this baked spinach artichoke dip is a must-try. Renowned for its luxurious, creamy consistency and cheesy delight, this dip is not only quick to whip up but also guarantees to please the crowd.

#### Flavor Profile
This dip features a rich, creamy, and cheesy taste with a pleasant tang from the artichokes and a subtle hint of garlic. It’s the type of dip that keeps guests returning for more, making it ideal for parties, game days, or family get-togethers.

#### Skill Level
With roughly 10 minutes of preparation time, this spinach artichoke dip is extraordinarily simple to make, even for beginner cooks.

#### Recommended Tools
Employing a hand mixer is suggested to achieve a fluffier dip that’s easier to scoop.

#### Prep Ahead
One of the standout qualities of this dip is that it can be made up to 48 hours prior. Simply refrigerate it until it’s time to bake.

#### Love Your Leftovers
Leftovers can be utilized in various tasty ways. They serve as a fantastic filling for grilled cheese sandwiches or can be transformed into a creamy pasta sauce by mixing in a bit of cream or milk.

### What You’ll Need

1. **Spinach**: Frozen spinach is perfect for convenience. Thaw it in the fridge overnight or rinse it under hot water in a fine mesh strainer. Be sure to squeeze out excess liquid to avoid a watery dip. Fresh spinach can also be utilized, requiring prior cooking and cooling.

2. **Artichokes**: Marinated artichoke hearts in oil are preferred for enhanced flavor. If opting for canned artichokes, add Italian seasoning to boost the taste.

3. **Cream Cheese**: A block of cream cheese blended with sour cream or Greek yogurt serves as the base of the dip. For a zestier flavor, consider using feta cheese.

4. **Cheese**: The recipe usually contains mozzarella, Parmesan, and Gruyere. Gruyere can be swapped with Swiss cheese or Gouda.

5. **Variations**: Elevate the dip with water chestnuts or bacon bits for added crunch. For a spicy flare, think about incorporating chopped green chiles or pickled jalapenos. If you adore garlic, feel free to increase the quantity used.

### How to Make Spinach Artichoke Dip

1. Preheat the oven to 375°F.
2. In a medium bowl, mix cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until airy.
3. Carefully fold in mozzarella, Parmesan, Gruyere, spinach, and artichokes.
4. Transfer the mixture into a casserole dish and top with any remaining mozzarella.
5. Bake for 25 to 30 minutes or until bubbly and golden brown. Allow it to rest for 10 minutes before serving.

### Second Day Dip

– Preserve leftovers in an airtight container in the refrigerator for up to 4 days.
– For extended storage, freeze in a freezer-safe container for as long as 3 months. Thaw and drain excess liquid before reheating, adding fresh cheese for an extra creamy touch.

### FAQs

**Can I use fresh spinach?**
Yes, fresh spinach is acceptable, but it needs to be cooked beforehand.

**What do I serve this dip with?**
Ideal dippers include pita chips, tortilla chips, crostini, or fresh veggies like carrots and celery.

**Can I make this ahead?**
Certainly! It can be prepared up to 48 hours prior. Just add a few extra minutes to the baking time if it’s cold.

### Conclusion

This baked spinach artichoke dip is not merely a recipe; it’s a party staple. With its creamy consistency and robust flavors, it’s bound to be a hit at any occasion. Relish the praise as your guests indulge in this delectable dip!