Sweet Potato Rounds Food

SWEET POTATO ROUNDS

Steps:

• Preheat oven to 400 degrees. Slice sweet potatoes 1/2 inch thick, and place in a single layer on a lightly oiled baking sheet. Roast until browned on bottoms, 30 to 35 minutes. We topped these with spicy black beans, crumbled cotija cheese, and cilantro leaves. You can also try them with the cheese of your choice and chutney, salsa, or pesto.

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 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.

GRILLED SWEET POTATO ROUNDS

Steps:

• Place a steamer tray in a saucepan, add water, cover, and bring to a boil.
• Once water is boiling, peel sweet potato and slice crosswise into 1 1/2 inch rounds. Add potatos to pan and steam 11 minutes.
• After potatos are cool enough to handle, coat them with olive oil, salt, and pepper.
• Grill over medium heat until nicely browned, turning once.
• ****Don't peel the potatos until they're ready to go in the boiling water or they will turn brown on you.*******.