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)
- Coconut oil
- Sea salt and pepper
- Hummus, sauerkraut, olives or any topping of choice...get creative!
- Preheat oven to 375 degrees. Line a baking sheet with foil.
- Wash sweet potatoes and peel if desired. I left the peel on because I was feeling lazy. Slice into rounds a bit smaller than ¼".
- Place sweet potato rounds on the baking sheet. Drizzle with oil and sprinkle spices on top. Toss until evenly coated.
- Bake for ~15-20 minutes, checking frequently so that the bottoms do not burn.
- Top with hummus and sauerkraut or olives or use as a chip substitute for salsa, etc.
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