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Roasted Sweet Potato Rounds (AIP-Friendly)

February 5, 2016 by KimiHarris 7 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

Roasted Sweet Potato Rounds - These only take fifteen minutes to make, and are a delicious way to enjoy sweet potatoes (look at the variety of sweet potatoes you can choose from! They are beautiful!) -- The NourishingGourmet .comI know this is a very simple recipe, yet it’s one that I use almost every single day right now. Sweet potatoes are thinly sliced, gently salted, and then covered with a light layer of fat. Roasting them for about fifteen minutes makes them crunchy on the edge and tender in the middle. I love them! Roasting mellows them, gives them a great texture, and I think brings out the nutty flavor in specific sweet potato varieties.

You can use them as a chip substitute and serve with my Paleo 7 Layer Mexican Dip, pile them high with braised meat and toppings, or enjoy as a simple snack. I like these because I can easily tire of the very moist and mushy texture that some sweet potatoes have when cooked. I am ALL about texture, and roasting the slices instead of the whole potato gives a better texture in my opinion.

But have you ever noticed the wide variety of sweet potatoes? I’ve enjoyed several of them in the past, but now that I am on the AIP (Autoimmune Protocol) diet, where sweet potatoes are one of the few higher carbohydrates on the diet, I’ve learned to enjoy the range of sweet potatoes available. So far, my favorites have been purple sweet potatoes and Japanese sweet potatoes – both of which are lightly sweet, with a more nutty flavor.

You can use all of one variety, but I love mixing different types. For this batch, I took one sweet potato of every single variety available at my local store. Isn’t it pretty?

The following recipe is so simple, it’s really just a “method” or easy technique, so I’ve not included very specific amounts.

You can also add minced garlic, herbs, or spices too!

Roasted Sweet Potato Rounds - These only take fifteen minutes to make, and are a delicious way to enjoy sweet potatoes (look at the variety of sweet potatoes you can choose from! They are beautiful!) -- The NourishingGourmet .com

Roasted Sweet Potato Circles

Ingredients:

  • Sweet Potatoes (any variety), scrubbed clean
  • Fat of choice (melted coconut oil, bacon grease, avocado oil, etc.)
  • Salt

Directions:
1. Preheat the oven to 425 F. Cover a baking sheet with parchment paper.

2, Cut off the very end of the sweet potatoes, and then thinly slice. For a more chip like texture, go very thin. I enjoy about ¼ inch thick.

3. Drizzle the fat of choice over the slices of sweet potatoes, and lightly sprinkle with salt. Turn the slices over, and gently mix so that the fat evenly coats both sides of the sweet potato slices.

4. Place in the oven, and roast for 10-15 minutes, or until the middle of the sweet potato slices are tender, and the edges are just starting to brown (how it takes to cook depends on how thinly you sliced your sweet potato).Remove from oven, and remove with spatula from pan. Enjoy!

Roasted Sweet Potato Rounds
 
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Ingredients
  • Sweet Potatoes (any variety), scrubbed clean
  • Fat of choice (melted coconut oil, bacon grease, avocado oil, etc.)
  • Salt
Instructions
  1. Preheat the oven to 425 F. Cover a baking sheet with parchment paper.
  2. , Cut off the very end of the sweet potatoes, and then thinly slice. For a more chip like texture, go very thin. I enjoy about ¼ inch thick.
  3. Drizzle the fat of choice over the slices of sweet potatoes, and lightly sprinkle with salt. Turn the slices over, and gently mix so that the fat evenly coats both sides of the sweet potato slices.
  4. Place in the oven, and roast for 10-15 minutes, or until the middle of the sweet potato slices are tender, and the edges are just starting to brown (how it takes to cook depends on how thinly you sliced your sweet potato).Remove from oven, and remove with spatula from pan. Enjoy!
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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: AIP, For the Kids, Sides, Snacks

Previous Post: « Gluten-free Dough Cakes (Inspired by The Secret Garden)
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Reader Interactions

Comments

  1. Natalia

    February 7, 2016 at 4:33 pm

    Funny, one of my students was just talking about this being a huge hit for her family. Do you use a mandolin?

    Reply
    • KimiHarris

      February 8, 2016 at 10:40 am

      I don’t! I just slice it thinly with a knife. I like them a little thicker. 🙂

      Reply
  2. Debbie

    February 11, 2016 at 2:26 pm

    Do you leave the skin on? I’ve never eaten the skin of a sweet potato.

    Thanks!

    Reply
    • KimiHarris

      February 17, 2016 at 6:37 pm

      I did! I enjoy the skin in this recipe, but you could certainly peel it too. 🙂

      Reply
  3. Srividhya

    March 2, 2016 at 11:56 am

    Hi,

    Can this be stored for a week at least? I love something crunchy with my meal (who doesn’t?:)) and would be good if I can make this for a week and store it. Thank you!

    Reply
  4. Any (@ No Fail Recipes)

    March 5, 2016 at 6:09 am

    I have made theses several times now. The sprinkled a little rosemary on top before I cooked them and they were awesome

    Reply
    • KimiHarris

      March 7, 2016 at 4:31 pm

      Yum! I love rosemary. Thanks for sharing!

      Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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