3 large sweet potatoes, peeled and sliced into 1/8 to 1/4-inch rounds
1 tsp finely grated lime zest
2-4 Tbsp. oil (we used avocado oil)
pinch ground cayenne pepper
coarse salt (we used pink Himalayan)
1/4 cup chopped cilantro
Freshly ground pepper
Preheat oven to 400º.
In a medium bowl combine the lime zest, oil, and cayenne. Give it a good whisk to combine. Drop the slice sweet potato rounds into the oil and toss to coat. Arrange rounds on a baking sheet lined with parchment or a silicone mat, do not overlap potatoes.
Place the baking sheet (or two) into the oven and roast the potatoes for about 15 minutes. At 15 minutes remove the pan from the oven and flip each round. Return to the oven for 5-10 minutes, or until potatoes are tender.
Remove from the oven and sprinkle with salt and pepper to taste, then garnish with chopped cilantro. Arrange on a serving plate and serve.
Adapted from: Bobby Flay, Cooking on the Ranch
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