Oh sweet potatoes. For a long time, I never ate them. Then I re-discovered them and they are back in my life. I have been experimenting with ways to prepare them and this is one of my favorites right now! These rounds are so versatile and you can top in so many different ways.
When you are choosing your sweet potato for this recipe, the fatter the better! The wider the potato is, the more you will be able to fit on each round. You can definitely use a skinnier one, they will just be smaller rounds.
Wash and scrub your sweet potato
Cut your potato into ½ in rounds. You will get smaller sized ones from the front and back that are great for dipping, or mini rounds for kids.
Place them on a baking sheet lined with parchment paper.
You can put some olive oil or melted coconut oil on each if you want… then sprinkle with a bit of salt.
Bake at 415 degrees for 25 – 35 min until browned flipping each round half way through.
So now for toppings. You can get creative with what you like for toppings. Just stick with something “sticky” first and then you can top with something not sticky. Here are some examples:
– Mashed banana and cinnamon or almonds
– Mashed avocado and chicken, beef, ground turkey, or quinoa
This is one of my favorites right now. Mashed avocado mixed with garlic salt spread on each round and topped with cooked ground turkey and onion seasoned with italian seasoning, garlic salt, and pepper.
Comment if you try this and what toppings you like!