Sweet Potato Slices Recipes

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CINNAMON SWEET POTATO SLICES



Cinnamon Sweet Potato Slices image

Wonderful slightly sweet baked potato slices. Ingredients amounts are only a suggestion. I always keep a cinnamon/sugar blend on hand.

Provided by JanHomeCookin

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 45m

Yield 4

Number Of Ingredients 4

4 medium sweet potatoes, peeled and sliced 1/2 inch thick
¼ cup butter, melted
2 tablespoons sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Arrange sweet potato slices on the baking sheet. Brush with 1/2 the butter. Mix the sugar and cinnamon in a small bowl, and sprinkle 1/2 over the potatoes.
  • Bake 15 minutes in the preheated oven. Turn, brush with remaining butter, and sprinkle with remaining cinnamon and sugar. Continue baking 15 minutes, or until tender.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 52.2 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 206.6 mg, Sugar 15.7 g

ROASTED SWEET POTATO SLICES



Roasted Sweet Potato Slices image

An easy Roasted Sweet Potato Slices recipe that can be prepared in 45 minutes or less.

Categories     Side     Roast     Quick & Easy     Sweet Potato/Yam     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 4

1 tablespoon olive oil
1 tablespoon unsalted butter, melted
3/4 pound sweet potatoes, scrubbed, left unpeeled, and cut into 1/8-inch-thick slices
coarse salt for sprinkling the potatoes

Steps:

  • In a small bowl whisk together the oil, the butter, and salt and pepper to taste. Arrange the potato slices, not touching, in rows on an oiled baking sheet, brush them with the oil mixture, and roast them in the upper third of a preheated 450°F. oven, turning them once with a spatula, for 18 to 22 minutes, or until they are golden and crisp. Transfer the potatoes to paper towels to drain, sprinkle them with the coarse salt and pepper to taste, and serve them warm.

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