Baked Sweet Potato Slices Food

BAKED SWEET POTATO SLICES

Steps:

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
• Slice sweet potatoes: Peel, wash, and dry the sweet potato. Slice it in 1 cm/ 0.4 inch thick slices. Place the slices in a roasting tin.
• Rub with seasoning: Pour the olive oil on top. Add the grated garlic clove and all the spices. Rub the slices with your hands to make sure that there are all coated with spices and oil.
• Bake: Arrange in the tin in a single layer and bake in the preheated oven. Check after 30 minutes by poking the sweet potatoes with a fork. They should be really soft, slightly caramelized, and slightly browned at the edges. If they are not perfectly soft, allow them 5 more minutes and check again.

EASY BAKED SWEET POTATO SLICES

Steps:

• Heat oven to 375ºF.
• Mix dressing with paprika. Toss potato slices in dressing mixture and place in single layer on baking sheet sprayed with cooking spray.
• Bake 20 min. or until tender.

BAKED SWEET POTATO SLICES

Steps:

• Preheat oven to 400 degrees F.
• Wash and peel sweet potatoes. Slice into 1/4-inch rounds.*** For cinnamon sweet potatoes, stir sugar and cinnamon together in a small bowl.
• Place sweet potato rounds into a bowl. Pour olive oil over potatoes and toss to cover. Add seasoning, either savory or sweet, and toss to combine.
• Place sweet potato rounds on a baking sheet lined with parchment paper or a high quality baking sheet.
• Bake for 25-30 minutes or until potatoes are roasted.

ROASTED SWEET POTATO SLICES

Steps:

• In a small bowl whisk together the oil, butter and salt and pepper to taste.
• Arrange the potato slices not touching in rows on an oiled baking sheet.
• Brush slices with the oil mixture.
• Roast them in the oven on the upper third or middle layer of a pre heated 450 degree oven turning once.
• Bake for about 18-22 minutes or until golden crisp.
• Drain on paper towels and sprinkle with salt to taste.

BAKED SWEET POTATO SLICES

Steps:

• Preheat oven to 375 F. Place sweet potato slices on a foil-lined baking sheet. Drizzle with olive oil, season with salt, black pepper, and rosemary. Toss to coat.
• Roast sweet potato slices in the preheated oven for about 30 minutes until sweet potatoes are soft and golden brown. Serve warm.

HASSELBACK SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
• Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
• Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
• Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
• Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
• Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams

CINNAMON SWEET POTATO SLICES

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.

ROASTED SWEET POTATO SLICES

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.

GRAMMA'S GLAZED CANDIED SWEET POTATO SLICES

Steps:

• Submerge potatoes in water. Bring to a boil & simmer until they are a cooked a little more than half way through. Check with a tooth pick.
• *** It is important to NOT overcook because they will continue to cook when simmering in the brown sugar glaze.
• When done boiling, pour off all the hot water and run cold water over them until they are cooled off. Do this as quickly as possible, running and changing the water until the potatoes are completely cold. This may take a few minutes. Drain. They can now rest for hours if need be.
• In an electric skillet, slowly melt butter until completely melted.
• Add enough light brown sugar to absorb all the butter.
• (I am not 100% of the amount listed above). Continue to use a low/medium heat until all the brown sugar melts and is no longer grainy. This can take up to an hour. You can let it bubble a bit around the edges but not too hard. Continually stirring w/ a spatula.
• In the mean time: peel your potatoes. I do this GENTLY with a paring knife.
• Slice thickly at least 3/4". If you cut them too thin, they will fall apart while cooking. Set aside in single layers.
• Once the sugar is ready & gooey, no longer grainy, place the slices, one by one, side by side, in the skillet. DO NOT move them around until ready to flip.
• When the edges of the slices are gathering a candy coating and darkening, flip them. The 2nd side will not take as long to cook.
• Gently lift out and place in a single layer on a warmed serving platter. I use a pie server to serve.