Here’s a delicious and very healthy side dish for you to try. You’ll need half a dozen or more sweet potatoes, depending on size, a lime, sea salt, and some butter and olive oil. I like to add a bit of coconut oil for flavor, but not too much; it keeps them from browning.
Peel the sweet potatoes and slice them into rounds. I find that 3/8" thick works best. They should be fairly uniform in thickness, but you don’t have to be anal about it.
You need about 6 TBS of melted butter and olive oil, in equal measure (3 TBS each). If you add a TBS of coconut oil, cut back a little on the olive or both the olive and butter.
Preheat the oven to 350°F (176°C).
Brush some oil on the cookie sheet to grease it and place the rounds on the sheet tightly and evenly in a single layer. Brush the sweet potato rounds with the remaining oil. Salt lightly.
Put them in the oven. Turn the sheet every 20 minutes or so. They’re done when they’re caramelized; 50 minutes to an hour will do it. You may have to remove the smaller or thinner ones that cook faster before the rest are done.
Plate them up. Slice a lime and squeeze on the juice. Go easy here. You want to give them all a dash of flavor, but don’t make them soggy. Now salt to taste.
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