Sunday, February 20, 2011

Sweet Potato Coins

Sweet potatoes are the new black - or erm, something like that. But, seriously, they are all the rage - from sweet potato gnocchi to, of course, sweet potato fries. I made these sweet potato coins for Thanksgiving and have been waiting for an opportunity to make them again and tonight is the night! They are crunchy on the outside and soft on the inside - the perfect balance of crunchy, soft, sweet and salty. 

Sweet Potato Coins 
The Stuff:
3 small sweet potatoes
1 tablespoon olive oil
Dash salt & pepper

The How To:
  • Preheat oven to 450
  • Coat a baking sheet with cooking spray
  • Pour the olive oil on the sheet making sure its fully covered
  • Sprinkle salt & pepper for taste
Note: I used to roast veggies by putting them and the olive oil and the seasoning into a bag and shaking until fully coated, but putting the oil directly on the pan and then adding veggies is best, trust me. You still get great roasted veggies but without the weight of the oil. Trust me, its great!
  • Slice sweet potatoes into quarter inch coins, leave peel on
  • Place on prepared baking sheet
  • Bake for 15 minutes, take out and flip over
  • Bake an additional 15-20 minutes until both sides are browned

Weight Watcher Friends: 4th serving 2p+

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