Recently, I’ve come to enjoy sweet potatoes more and more and wanted to incorporate them into my cooking. My roommate Emily eats sweet potatoes often and I was inspired by the way she prepares them. She makes sweet potato chips by slicing them very thinly, drizzling them with olive oil, and baking them. I found that I actually liked the thick, chewy pieces and so I started purposely cutting the potato in thicker slices and baking it that way. This is a savory spin-off of the sweet potato chips she made recently, which you can find the recipe for on her blog, Stay Healthy, Stay Happy – right here.
Sweet potatoes are still a large source of carbs (as are white potatoes), but are full of vitamins A and C. They’re a great side choice along with white meat, such as chicken. There are endless options of what you can do with a sweet potato: bake it, mash it, fry it, eat it in dessert form; you name it. I like this this particular method because there is more flavor with each bite than if you were to bake the potato whole, and it allows the edges to get slightly crispy while the center stays chewy. It’s also very quick and easy for a weeknight.
- 1 sweet potato
- 1-2 Tbsp olive oil
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp chili powder or ground cayenne pepper
- Preheat oven to 400 degrees. Wash your sweet potato gently and dry off. Feel free to peel the potato if you’re not a fan of the skin – I find I don’t really notice it when it’s baked.
- Slice the potato into 1/4 inch thick slices.
- Lay a piece of aluminum foil on a large cookie sheet and lightly spray it with cooking spray. Arrange potato slices on foil so that none of them are overlapping.
- Lightly drizzle olive oil over potato slices. In a small bowl, mix all of the spices together. Sprinkle evenly over potatoes. You probably won’t need to use all of the spice mixture.
- Bake for 10-15 minutes. I recommend checking them around 10 minutes by poking it with a fork, since everyone’s oven is different and you don’t want to burn them. When your fork pierces a slice easily and the edges are golden brown, you know they’re done.
I like to eat my sweet potatoes with Greek yogurt. I like how the tangy flavor balances out the sweetness of the potato. Ketchup or other dressings are also a nice complement. This time I served them alongside these Chili Lime Chicken burgers, which you can find the recipe for here.