Every few months I go on a Smitten Kitchen binge. Deb is amazing! Her photos are breathtaking and recipes delectable. A couple of months ago she posted a crispy sweet potato roast and I could’t get the idea out of my head.
No one in my house would ever go for something like this, so I decided to make my own version slightly smaller and slightly different.
Oh, who am I kidding? All I did was look at the picture and run with it.
One of the reasons I was so excited about this idea is because I knew I was getting a mandoline for Christmas and I did!
The Husband bought me a OXO Steel Chef’s Mandoline Slicer. I love it! There was a little learning curve but now that I have the hang of it I can slice anything!
For this particular recipe I used two clicks less than 1/8 of an inch. I’m not sure if it’s quite 1/16th — I think it was little thicker than that.
I can’t wait to make my Onion and Mushroom soup! It’s going to make my life a whole lot easier.
Anyway, here’s what I did to make the sweet potatoes. They didn’t come out “crunchy,” which is how the original recipe is described but they cook through and have a really fun texture with all the slices. I decided to spice with curry but you could use anything, really, even making this more of a sweet dish.
- 2 average sized sweet potatoes (~600g total)
- 2 tbsp coconut oil (28g)
- 1 tsp curry powder
- 2 pinches of kosher salt
Preheat the oven to 375 degrees.
Slice the sweet potatoes. I left the skin on but it’s just a preference. I’m a skin eater.
Toss the sweet potato slices, oil, curry powder, and salt in a bowl to coat everything. I massaged and separated the slices to get a little spice on all of them.
Arrange the slices in a loaf pan and pour any oil left in the bowl on top.
Place in the oven for 90 minutes. The potatoes will be cooked through and the tops slightly crunchy and browned.
Scoop out and enjoy!
I really loved the texture! And, in my opinion, sweet potato, curry and coconut oil is a trifecta of flavors!
I made this twice now and both times I got 4 servings out of it because I use it as a side dish to whatever protein I have left in the fridge. Right now I’m eating it with this chicken and it’s amazing!
|Servings||Amt per Serving|
|4||1/4 recipe – 1/2 Sweet Potato|
|190||7g||5g||old: 4||new: 5|