Number one... be VERY careful when using a mandolin slicer. I sliced a couple layers of skin off the flesh pad at the base my right thumb. And its in the most awkward of spots. And we don't have any Bandaids!!!
Anyways, so here's the recipe:
1 large sweet potato (cleaned, not peeled)
2 teaspoons olive oil
Pinch of salt
Freshly cracked black pepper
1/2 teaspoon nutritional yeast (optional)
1/2 teaspoon onion powder (optional)
For a sour cream and onion flavor:
Sprinkle with onion powder
For a sweet twist:
Salt
Brown sugar
Cinnamon
Pinch of salt
Freshly cracked black pepper
1/2 teaspoon nutritional yeast (optional)
1/2 teaspoon onion powder (optional)
For a sour cream and onion flavor:
Sprinkle with onion powder
For a sweet twist:
Salt
Brown sugar
Cinnamon
DIRECTIONS
Preheat your oven to 200ºF. Using a mandoline, slice the sweet potatoes on the 1/8 inch setting. Lay the sweet potatoes on 2 baking sheets lines with parchment paper. Make sure not to overlap the sweet potato slices. Lightly drizzle the sweet potatoes with olive oil and then use a basting brush to be sure the top of the sweet potato slices are evenly coated. Sprinkle with salt and pepper. Bake for 45 minutes. Take them out of the oven, flip them over and cook for another 30 minutes. Flip them over once more and cook for an additional 20-30 minutes. Let them cool slightly before serving. Sprinkle with nutritional yeast and onion powder for some “sour cream and onion” flavor. OR, for a sweet twist, put on salt, brown sugar, and cinnamon!
Preheat your oven to 200ºF. Using a mandoline, slice the sweet potatoes on the 1/8 inch setting. Lay the sweet potatoes on 2 baking sheets lines with parchment paper. Make sure not to overlap the sweet potato slices. Lightly drizzle the sweet potatoes with olive oil and then use a basting brush to be sure the top of the sweet potato slices are evenly coated. Sprinkle with salt and pepper. Bake for 45 minutes. Take them out of the oven, flip them over and cook for another 30 minutes. Flip them over once more and cook for an additional 20-30 minutes. Let them cool slightly before serving. Sprinkle with nutritional yeast and onion powder for some “sour cream and onion” flavor. OR, for a sweet twist, put on salt, brown sugar, and cinnamon!
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