Roasted Sweet Potato Rounds

top 8 free, top 9 free, allergy friendly, dairy free, EOE, freezer meal, vegan, teens

Sides & Snacks

Yield: serves 4

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Roasted Sweet Potato Rounds

A gem of a recipe, and oh so easy, filling and satisfying

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 2 large sweet potatoes, washed and dried
• 3 tsp. oil (we used melted coconut oil)
• ½ tsp. cinnamon (optional)
• ¼ tsp. kosher salt

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Slice the sweet potatoes into desired thickness; approximately ½-inch rounds work well.
3. In a medium bowl combine the slices, oil, cinnamon and salt. Toss to coat well.
4. Place the slices in a single layer on the parchment lined sheet.
5. Bake slices for 10 minutes, then carefully flip.
6. Return the slices to the oven and bake another 8 to 10 minutes until the slices have softened and are golden.
7. Serve the rounds plain or with toppings of choice.

Notes

*Substitute ingredients to accommodate your allergies and comfort.  Do what works for you to eat safely.

Look for sweet potatoes that are a similar width throughout, to ensure even baking.

Sweet Potato Rounds can be made either sweet or savory depending on toppings. Think marshmallows, maple syrup or honey for sweet rounds, or dairy-free cheese, hummus or a spoon of chili for savory rounds. (If making savory rounds omit cinnamon.)

Adapted from Toaster Oven Love.

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