Roasted Sweet Potato Rounds Recipes

ADDICTIVE ROASTED SWEET POTATO ROUNDS

Steps:

• Preheat your oven to 425°F. If using a toaster oven, select the BAKE setting and adjust the cooking rack to the lowest placement. Lightly oil a roasting pan or baking sheet.
• Slice the sweet potato into 1/2-inch rounds.
• In a medium bowl combine the slices, oil, cinnamon, and salt. Toss well to coat.
• Arrange rounds in a single layer on your prepared pan.
• Bake sweet potato slices for 10 minutes. Carefully remove the hot pan and flip the rounds with a fork or spatula.
• Return to the oven and cook until the sweet potatoes are golden and caramelized about 8 to 10 minutes more.
• Serve rounds plain or with your favorite toppings.

ROASTED SWEET POTATO ROUNDS

Steps:

• Preheat oven: Preheat oven to 425 degrees F (230 degrees C).
• Prep potatoes: Wash sweet potatoes and remove any growths or blemishes, but do not peel. Cut potatoes into 1/3 inch (10 mm) round slices.
• Season potatoes: Drizzle olive oil onto large sheet pan and spread until even on baking sheet. Add potato rounds to pan with one side facing down to cover with oil, then flip all potato medallions to make sure each side is lightly oiled. Sprinkle with salt, pepper, and any additional desired spices.
• Bake until golden brown: Bake in oven for a total of 40-45 minutes, flipping once about halfway through and until both sides are lightly browned and crispy on the edges.

ROASTED SWEET POTATO ROUNDS

Steps:

• Heat 1 Tbsp of the oil in a pan.
• Preheat oven to 325 (I was cooking them along side a roasted chicken so the temperature was lower and cooking time is longer. I have no doubt these could be done faster at a higher temperature Based on recipes I've seen, 425 Fahrenheit for about 20 minutes).
• Slice onions and sautee until tender and brown at the edges.
• Peel and wash potatoes then slice into rounds about a centimetre thick.
• Combine potatoes, chili powder, brown sugar, salt and remaining oil in a bowl, toss to coat evenly.
• Add sauteed onions and continue to toss to combine flavours.
• Spread potato and onion mixture evenly on a baking sheet with edges or a large roasting pan that will allow the potatoes to barely overlap.
• Toss halfway through to ensure coating and cooking is even.

ROASTED SWEET POTATO FRIES OR ROUNDS

Steps:

• Scrub the sweet potatoes, leave unpeeled, and cut into fries or rounds. (Trust me, rounds are much easier!).
• Combine olive oil and melted butter.
• Arrange the potato slices, not touching, in rows on a baking sheet.
• Lightly brush the potatoes with the oil mixture; being careful to not use too much or the fries get mushy.
• Roast at 450°F for 18 to 22 minutes, or until they are golden and crisp, turning them once with a spatula.
• Transfer the potatoes to paper towels to drain, sprinkle them with the salt to taste, and serve them warm.
• Note: can be sprinkled with cinnamon sugar instead of salt.

ROASTED SWEET-POTATO ROUNDS WITH GARLIC OIL AND FRIED SAGE

Steps:

• Roast sweet potatoes:
• Preheat oven 450°F with rack in upper third.
• Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
• Bake until golden in patches and cooked through, 20 to 30 minutes.
• To fry sage leaves:
• Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
• Serve sweet potatoes with sage leaves scattered on top.