Over the weekend we roasted a lot of veggies, and will be reaping the benefits of simply reheating them for days to come. I wanted to share how I ROAST SWEET POTATOES. Mind you, there are so many ways to roast them. This is just what I prefer. I usually get my sweet potatoes @traderjoeslist, so they tend to be smaller and slimmer. That is why I cut them into circles. If I had big fat sweet potatoes, I would likely do a more “fry like” cut. Either, way. Aim to get them as uniform in size as possible. My little circles always tend to crisp up faster than the big pieces.

TO MAKE:

1. Preheat oven to 425.
2. Toss your pieces in EVOO and sea salt.
3. Try to have them in an even layer and not overlapping too much (though it’s not the end of the world if they do). Roast for 30-45 minutes (depends on how crispy you like them), tossing them every 15-20 minutes to prevent burning.
4. When you bring them out, sprinkle with a little extra salt. and DONE!

**Major key is not to over stir them. I usually do mine for 40 minutes and simply flip them once halfway through!

These reheat in the oven like a dream so I roast a ton at once. Hope you enjoy!

Roasted Sweet Potato Rounds

Recipe by KateCourse: Meatless, Sides, Suppertime, Thanksgiving, Veggies

Ingredients

• Sweet Potatoes

• EVOO

• Sea Salt

Directions

• Preheat oven to 425.
• Toss your pieces in EVOO and sea salt
• Try to have them in an even layer and not overlapping too much (though it’s not the end of the world if they do).
• Roast for 30-45 minutes (depends on how crispy you like them), tossing them every 15-20 minutes to prevent burning.
• When you bring them out, sprinkle with a little extra salt. and DONE!

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