Crispy Sweet Potato Roast
We love potatoes and I've been trying to switch things up and have more sweet potatoes. They are much more nutritious than the regular Yukon Gold potatoes we usually have. The recipe I'm sharing today has very simple ingredients. I love how the tops gets crispy. I use the food processor to get thin evenly sliced potato slices. You can also sprinkle some additional spices on top like cayenne pepper or chilli powder.
Adapted from Smitten Kitchen
Approximately 2 sweet potatoes
1/4 of an onion, sliced
salt and freshly ground pepper
baking spray or oil
Preheat oven to 375 F. Spray a baking dish with baking spray or oil. Mine dish is 1 1/2 quart.
Scrub sweet potatoes clean. Cut off ends. I did not peel my potatoes. Using a food processor, thinly slice sweet potatoes. I had to cut my sweet potatoes to fit in the food processor feed tube. Start with one potato. Arrange in your dish vertically. Slice the second potato as needed.
Put slices of onion randomly between the potato slices. Spray the top with oil. Generously season with salt and pepper.
Cover with foil and bake 45-50 minutes.
Remove foil. Increase oven temperature to 450F. Bake for 10-20 minutes until top is crispy.