Roasted sweet potato coins

A few nights ago over dinner, Derek and I were discussing which ONE food we would choose to survive on for the rest of our lives. Because we’re going into some sort of armageddon, right? Because we don’t have 500 supermarkets in a one-mile radius, right? No, I’m just dramatic and must know these answers. Derek said bacon, duh. I said avocado, duh, too, because a more perfect food does not exist. My number two, though, is sweet potato.

God, I die for them. Plus they have like all these nutrients and stuff; their orange flesh will make me see better! Yay. They’re like vegetable candy and need nothing but salt and a little fat. Who said we had to add tons of sugar and marshmallows to them? Although delicious, not really necessary. It’s not that I’m a boring curmudgeon, it’s just that they actually need nothing; I mean, it IS called a sweet potato. Plus, the caramelized edges of sweet potatoes kind of taste like burnt marshmallow. Okay I’m reaching, but kinda.

My only qualm with sweet potatoes is that when I want them it’s pretty much an emergency, and it’s usually too late to bake one because it takes forty years for it to become edible when baked whole. So I’ve been using this method, which only takes about 15-20 minutes. They become crispy and delicious and caramelized and need NOTHING but your mouth. Well, maybe some avocado. While we’re at it, let’s throw in some bacon, too. 

Roasted sweet potato coins
  1. 2 large sweet potatoes (about 2 pounds), sliced crosswise into half-inch coins
  2. 1 tablespoon ghee (or cooking fat of choice)
  3. Kosher salt
  1. Set oven at 425 degrees F. Line a large baking sheet with parchment paper.
  2. Place the sweet potatoes in one layer on the baking sheet. Dollop the ghee onto the pan, and stick it in the oven for a minute to melt it. Remove the pan from the oven, and move the sweet potatoes around to coat them well in the ghee.
  3. Roast for 15-20 minutes, until the sweet potato coins are soft and caramelized. Eat immediately
  1. I love me a good orange-fleshed sweet potato, but have you guys tried the white Japanese ones?! I've found them at whole foods, and they are delectable. They're starchier and almost taste like sugar cookie when they're cooked. Try them out. Note that I'm not talking about the white hannah sweet potato, the Japanese ones are purple on the outside.
  2. This method can be used with any root vegetable. Carrot, parsnips, potatoes, etc.
Ashley Pardo

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