Author Notes
This is a new twist on sweet potatoes, the unexpected flavors will soon become part of your personal arsenal of tasty sensations —Evelyn Somers
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Ingredients
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4 medium
Sweet Potatoes
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2 tablespoons
Herbs de provence
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1 1/2 teaspoons
Pink himalayan sea salt
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3/4 teaspoon
Fresh cracked black pepper
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2 tablespoons
Coconut oil, melted
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1/4 teaspoon
Crushed red pepper flakes
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1 teaspoon
Lemon flavored olive oil
Directions
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Wash and slice sweet potatoes and slice in 1/4 inch rounds.
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Place a single layer on a sheet pan lined with parchment paper,
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Using a pastry brush, paint on melted coconut oil on first side of sweet potato round
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Sprinkle liberally with herbs de provence, followed by salt, pepper and crushed red pepper flakes. turn over and repeat on the other side
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Bake uncovered in a 400 degree oven for 20-25 mins, checking starting at 20 minutes for doneness. They are done once you can poke gently with the tip of a knife
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Drizzle the lemon olive oil over the finished sweet potatoes immediately before serving. Attempt to stop yourself from eating entire sheet pan by yourself ! These are also a great second day dish, fry a farm fresh egg in olive oil and serve on top of reheated sweet potato rounds
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