Sweet potatoes. They're great for a million reasons. I recently came up with this simple recipe to turn this fabulous root into a tasty snack. I'm making a huge effort to slow down in the kitchen these days. That goes for snacks too. I'm calling it "Slow Snacking". It's far too easy to eat whatever is quickest, whatever requires the least amount of work. But food really does taste better when you've put a bit of your own time and energy into preparing it. And, of course, it's usually much healthier too. Give these ones a try. You won't regret it.
- Sweet Potatoes
- Olive Oil
- Sea Salt
1. Go to the grocery store/farm stand/garden. Buy/select/pick a few sweet potatoes. You can get just one, thinking that you're going to try this recipe out with one to see how it goes. But that's kind of silly. Go all in. Start with 3 minimum.
2. Slice them up. Nice and thin. Some will come out thick, that's fine. Some will seem too thin. Those are fine too.
3. Drizzle a bit of olive oil on the bottom of your baking sheet. Not too much. If you use too much oil, these tasty bits will suck up all of the oil. They'll still be delicious, but they won't brown quite right. And who needs all of that oil anyways. Lay down the sweet potato slices. Some will be on top of others. That's totally fine. Sprinkle a bit of sea salt over the top. Don't go crazy.
4. Bake at 400 degrees for 15 minutes. Once your timer dings, have a look. If the bottoms look nice and golden, flip them over. I always just want to stir them up and throw them back in, but slow down. Take the time to flip each over. It's worth it in the end. You'll find they shrink while they bake, so you can probably fit them all flat on the baking sheet when you flip them. Give them another 15 minutes. Check them out again. Bake longer if needed. Or take them out and eat them up. You can try to eat just a few. You can try to share them. Good luck.