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Crispy Roasted Sweet Potato Rounds

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IMG_0439 We eat a lot of sweet potatoes in my house, probably because I love them (and, they are really good for you). My daughter’s favorite form is sweet potato fries — spicy chipotle sweet potato fries to be specific. When I was cooking dinner for a few friends last week, I needed a quick, non-spicy, way to prepare my favorite spuds. I have cooked traditional Idaho potatoes in this round-sliced way, but I had never tried it with sweet potatoes. It worked out well! And, when we dipped them in a spicy yogurt sauce, they were great for those who like things kicked up a bit.

Sweet potatoes actually help calm the mind and boost the immune system. They are also good at relieving constipation and reducing cholesterol. Because sweet potatoes are rich in so many vitamins and minerals, but are relatively inexpensive to buy, they used to be considered the “poor-man’s medicine.” They are so much healthier than most all other starches and they fill you up quickly.  And, look how pretty they are… sweet potato rounds dun

Peel a few sweet potatoes… whole unpeeled sweet potatoes

And slice them really thin. I used my old mandolin for this task until it cracked while I was in the middle of slicing and then I sliced the rest by hand. Honestly, it wasn’t too difficult to slice them by hand…
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Arrange them in a big spiral in a buttered pan…
sweet potato rounds ready for oven

Combine melted butter with a little pure maple syrup and some seasoning…. melted butter in ramekin

Drizzle the butter mixture on top of and in between the potato slices… sweet potato rounds ready for oven

Roast until crispy on the top and cooked through in the middle and sprinkle with sea salt, pepper, and cilantro or parsley… sweet potato rounds dun close

Whip up a little spicy mayo or spicy yogurt sauce… spicy mayo

And enjoy au natural or with the spicy sauce… sweet potato rounds dun

Crispy Roasted Sweet Potato Rounds
(serves 6)

3 sweet potatoes, unpeeled (try to get 3 that are about the same size)
3 Tbs grass-fed butter
3/4 tsp pure maple syrup
sea salt and black pepper
3 Tbs extra virgin olive oil

For spicy yogurt sauce:
1/2 cup plain, full-fat, grass-fed yogurt
1/4 cup almond milk
1/2- to 1-tsp sriracha
1/4 cup chopped cilantro
1/4 tsp sea salt

Preheat oven to 400 degrees. Butter a 9-inch round baking dish.

Scrub sweet potatoes and slice them really thin (either by hand or with a mandolin). Arrange them in a big spiral in the buttered dish.

Melt the butter with the oil. Stir in maple syrup and some salt and pepper.

Brush the butter mixture on top of the spiral and drizzle it in between the slices as well. Bake for 1-hour and then check on it. If the top is crisp and darkly browned, check the middle for doneness. Depending on your oven, you may need to bake for 10- to 20-minutes longer. Remove from the oven and let cool a little while you make the spicy yogurt sauce.

Make the yogurt sauce:
Stir all ingredients together until combined well.

Serve the yogurt sauce alongside the potatoes. Enjoy!

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