I’m constantly falling in food ruts. All through Winter I ate roasted sweet potatoes like they were becoming extinct. I completely forgot how tasty and simple sweet potato rounds are to make. I love these because they take a little less time to cook, and because the oil flavors them well. At this point, if I eat any more I’ll turn into a sweet potato. And I’m OK with that.
Sweet Potato Rounds
Ingredients:
- 1 large sweet potato
- 2 Tablespoons olive oil
- 1/4 teaspoon sea salt
Preheat your oven to 375 degrees. Slice a sweet potato into 1/2-inch thick pieces and lay them out in a single layer.
Liberally pour the olive oil over the sweet potatoes and spread it out with your hands to ensure an even coating.
Bake for 1 hour. Sprinkle with sea salt before serving.
I have something of a sweet tooth so any time that vegetables can be sweet and I’m happy. I like to use olive oil with these because it makes them taste a little fruity, but for a less strong flavor try something like safflower or canola oil. Really, whatever you try, you can’t go wrong.
Sweet potatoes are a delicious food rut 🙂
One of my favorite side dishes! Although I haven’t had them for a few months now either.
I got into a MAJOR sweet potato rut last fall. I think I’m ready to start making them again!
I love sweet potatoes no matter how they are prepared. Simply roasted is fabulous.
I looove sweet potatoes. I recently started roasting them this way rather than in chunks and I love it!
I absolutely LOVE sweet potatoes and I make them like this at least once a week. So easy and delicious!
I looove making these! Try them with cajun spices — omg. amazing!
I ate these straight out of a tupperware containter last night while deciding what to make for dinner. Can’t get enough!
Those look great! I’ve been in a potato rut in general lately, but I kind of love it.
How did you prepare the tofu?
It was just leftovers, baked with olive oil, soy sauce, and chili powder
I have a sweet potato (a huge one!) that is begging to be made into rounds either today or tomorrow.
Yum, this looks like the perfect way to use up two huge sweet potatoes I have – thanks!
I love sweet potatoes! I’ve never roasted them with olive oil, although that would be really good. I usually put maple syrup on them 🙂
YUM!!! I absolutely LOVE roasted sweet potatoes!!!
You said they were baked, but could I be able to use your recipe to roast them? Would you do anything different to consider them roasted?
I don’t really distinguish much between roasting or baking. I use the words pretty interchangeably!
I grew up eating roasted sweet potatoes about 3-4 nights a week so I’ve never felt the passion for them that the American blogworld seems to! Your photos are quite appetizing, though 🙂
These have been my revelation of the winter too, after almost a lifetime of eating no starches!
But please don’t use safflower/canola–way too many omega 6’s! Best of all is roasted yams with coconut oil–heat tolerant and tastes like dessert, especially with a little cinnamon on top.
You’re using garnet yams there, right? As opposed to true sweet potatoes, which are actually a different species (morning glory family, from the Americas, whereas yams originate in Africa) but which cook up and work very similarly. When I lived in HI, people would grow them both: you could have tubers ready to eat within less than two months and in the case of sweet potatoes, you could eat the greens too!
Sweet potatoes always make me happy, and rounds is one of my favorite ways to serve them, especially the low and slow method I read about on KERF. Truly divine!
You know I JUST made these last week after a friend told me the simplist thing to do with potatoes. Slice them into rounds a little less than 1/4 inch and lay them on a cookie sheet in rows, slightly overlapping one to the other. Sprinkle with a little pepper–THAT”S IT–no oil or salt necessary. Bake at 400 for 20-25 minutes or until they are as crispy as you want em. I COULD HARDLY BELIEVE HOW GOOD THEY WERE!!!!
I love sweet potato rounds! I actually made them tonight!
omg i make these all the time! definitely one of my favorite veggies