Week 29: Roasted Sweet Potatoes

I'm bad at side-dishes. I have a few stand-byes that we enjoy again and again but really need to learn to switch-it-up to keep boring things like broiled chicken and a dinner salad a little more interesting.

from Moosewood Restaurant Simple Suppers (p. 197)

Serves 4
Hand-on time: 10 minutes
Baking time: 15 minutes

2 1/2 lbs sweet potatoes
2 Tbsp olive oil
1 tsp salt
Black pepper



Preheat the oven to 450 F. Lightly oil a baking sheet.

Peel the sweet potatoes and slice them into rounds about 1/2" thick. If the potatoes are large, cut them in half lengthwise and then into half-rounds. (You should have 7 or 8 cups.) In a bowl, toss the sweet potatoes with the oil, salt, and a dash of pepper.

Spread the sweet potatoes on the prepared baking sheet in a single layer and roast for 10 minutes. Stir, and return to the oven until they are tender and beginning to brown, about 5 minutes.

Notes:
I sliced the potatoes really, really thin (far thinner than the 1/2" called for in the recipe). My goal was something like sweet potato chips. And, I actually cooked the potatoes for more like 20 minutes, stirring after 10 minutes.

The end result was great! There was tons of flavor and a little bit of crisp here and there. We will definitely make this again as a quick side dish.