Roasted Sweet Potato Rounds
Yields: About 4-6 servings
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients:
2 large sweet potatoes, scrubbed and sliced into 1/4-inch to 1/2-inch thick rounds (peel or leave the skin on, as preferred)
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon dried thyme (or rosemary)
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs, for garnish (optional)
Instructions:
Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare sweet potatoes: Wash and scrub the sweet potatoes well. You can peel them if you prefer, but leaving the skin on adds nutrients and texture. Slice the sweet potatoes crosswise into rounds, about 1/4 to 1/2 inch thick. Try to keep the slices uniform in thickness for even cooking.
Season: In a large bowl, toss the sweet potato rounds with olive oil, garlic powder, onion powder, smoked paprika, thyme (or rosemary), salt, and pepper. Make sure each round is evenly coated with the oil and spices.
Arrange: Arrange the sweet potato rounds in a single layer on the prepared baking sheet. Make sure they are not overcrowded, as this can cause them to steam instead of roast.
Roast: Roast the sweet potato rounds in the preheated oven for 25-30 minutes, flipping them halfway through, until they are tender and slightly caramelized. The edges should be golden brown and crispy.
Garnish and serve: Remove the sweet potato rounds from the oven and let them cool slightly. Arrange them on a serving plate and garnish with fresh rosemary sprigs, if desired. Serve warm as a side dish or appetizer.
Tips and Variations:
Adjust seasonings: Feel free to experiment with different seasonings. Try adding a pinch of cayenne pepper for heat, cumin for a smoky flavor, or maple syrup for a touch of sweetness.
Add other vegetables: You can roast other root vegetables along with the sweet potatoes
