Sweet Potato Rounds Recipes

Steps:

• Preheat oven to 400 degrees. Slice sweet potatoes 1/2 inch thick, and place in a single layer on a lightly oiled baking sheet. Roast until browned on bottoms, 30 to 35 minutes. We topped these with spicy black beans, crumbled cotija cheese, and cilantro leaves. You can also try them with the cheese of your choice and chutney, salsa, or pesto.

Steps:

• Heat 1 Tbsp of the oil in a pan.
• Preheat oven to 325 (I was cooking them along side a roasted chicken so the temperature was lower and cooking time is longer. I have no doubt these could be done faster at a higher temperature Based on recipes I've seen, 425 Fahrenheit for about 20 minutes).
• Slice onions and sautee until tender and brown at the edges.
• Peel and wash potatoes then slice into rounds about a centimetre thick.
• Combine potatoes, chili powder, brown sugar, salt and remaining oil in a bowl, toss to coat evenly.
• Add sauteed onions and continue to toss to combine flavours.
• Spread potato and onion mixture evenly on a baking sheet with edges or a large roasting pan that will allow the potatoes to barely overlap.
• Toss halfway through to ensure coating and cooking is even.

Steps:

• Preheat oven to 350°F and lightly grease 2 coffee cans.
• In a large mixing bowl, beat together sugar, brown sugar, eggs, and oil, beating until light and fluffy.
• Mash sweet potatoes with 1/2 cup liquid from the can.
• Mix mashed sweet potatoes with egg mixture until well blended.
• Sift the flour, baking soda, and seasonings into the sweet potatoes, and mix until well blended.
• Stir in raisins and nuts.
• Pour into coffee cans, and bake for 1 hour and 15 minutes.
• Remove loaves from cans and cool on cake rack.
• Slice into rounds, and serve.
• For optional filling: mix cheeses together until well-combined, then spread a layer of cheese onto cooked rounds and top with another round to form sandwiches.

Steps:

• Scrub the sweet potatoes, leave unpeeled, and cut into fries or rounds. (Trust me, rounds are much easier!).
• Combine olive oil and melted butter.
• Arrange the potato slices, not touching, in rows on a baking sheet.
• Lightly brush the potatoes with the oil mixture; being careful to not use too much or the fries get mushy.
• Roast at 450°F for 18 to 22 minutes, or until they are golden and crisp, turning them once with a spatula.
• Transfer the potatoes to paper towels to drain, sprinkle them with the salt to taste, and serve them warm.
• Note: can be sprinkled with cinnamon sugar instead of salt.

Steps:

• Place a steamer tray in a saucepan, add water, cover, and bring to a boil.
• Once water is boiling, peel sweet potato and slice crosswise into 1 1/2 inch rounds. Add potatos to pan and steam 11 minutes.
• After potatos are cool enough to handle, coat them with olive oil, salt, and pepper.
• Grill over medium heat until nicely browned, turning once.
• ****Don't peel the potatos until they're ready to go in the boiling water or they will turn brown on you.*******.

Steps:

• Peel potatoes and slice into thin rounds. Place in a bowl, drizzle with olive oil and sprinkle with spices. Using hands, mix taters well making sure they are all coated. Then add 1/2 c of panko bread crumbs and toss.
• Lightly grease med. size cookie sheet with olive oil. Place potatoes into layers on sheet. Drizzle with a little olive oil and bake 400°° for 30 min. on upper middle rack to prevent burning.