Sweet Potato Rounds
Why does barbecue meat always need to be served with coleslaw and sweet potato you may ask? I don’t know, it just does! I don’t make the rules, but I happily follow them when they happen to be three of my favorite foods. Most of the time I just throw a few sweet potatoes in the oven to do their thing and crack them open to sprinkle with butter, cinnamon and brown sugar to the delight of my family. I however like a little burnish to my sweet potatoes, a little char and chew. I figured we could all win if I roasted thick sliced rounds and sprinkled them with cinnamon and brown sugar just before they are perfectly toasted. Win, win, for sure.
Ingredients:
Makes 6-8 servings
4 large sweet potatoes, sliced horizontally into ½ inch rounds
2 tablespoons olive oil
½ teaspoon cinnamon
2 tablespoons brown sugar
salt and pepper to taste
Directions:
Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper. Place the sliced sweet potatoes on the tray and rub a bit of olive oil on each one. Flip them over and repeat. Sprinkle the cinnamon and salt over top and put them in the oven for 20 minutes. Flip them and put them back in for another 20 minutes. Take them out of the oven and sprinkle the brown sugar over top of each slice. Put them back in the oven for another 5-10 minutes until bubbly and golden. Enjoy!Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper. Place the sliced sweet potatoes on the tray and rub a bit of olive oil on each one. Flip them over and repeat. Sprinkle the cinnamon and salt over top and put them in the oven for 20 minutes. Flip them and put them back in for another 20 minutes. Take them out of the oven and sprinkle the brown sugar over top of each slice. Put them back in the oven for another 5-10 minutes until bubbly and golden. Enjoy!
