Sometimes I just want a snack.
Having a lack of chips and crackers (thankfully) in my diet tends to limit my options, though, which can make social gatherings, parties, etc a challenge. Enter the sweet potato! Okay…the drier, yellowish-white variety is a sweet potato and the more moist, bright orange type is a yam…but no matter what you call it, be sure to choose the non-orange variety for this recipe. It will hold up better and not soften as much when you bake it. The sweet potato forms a nice foundation on which to pile your favorite toppings or to dip in salsa, guacamole, or Paleo-ified hummus. I used this recipe (beware…makes a very large serving size) and found it to be a dead ringer in terms of flavor.
2 yellow sweet potatoes
Spices (use what you like…I used cinnamon, cumin and some ground red pepper)
Sea salt and pepper
1. Preheat oven to 375 degrees. Line a baking sheet with foil.
2. Wash sweet potatoes and peel if desired. I left the peel on because I was feeling lazy. Slice into rounds a bit smaller than 1/4″.
3. Place sweet potato rounds on the baking sheet. Drizzle with oil and sprinkle spices on top. Toss until evenly coated.
4. Bake for ~15-20 minutes, checking frequently so that the bottoms do not burn.
5. Top with hummus and sauerkraut or olives or use as a chip substitute for salsa, etc.