These baked sweet potato slices can be served as a snack or a side dish. I usually try to avoid carbs at dinner during the week, but if I do add them to our dinner I try to make it a healthier carb. I made these baked sweet potato slices with lemon pepper chicken (using the seasoning I made salmon with here) and sautéed zucchini (similar to the recipe found here except I cooked them on the stovetop instead of the oven).
Tip: Save on dinner prep time during the week by preparing the sweet potato slices in advance. I like to do a lot of my meal prep on Sundays so I’ll wash, dry, and slice the sweet potatoes while I’m cutting up other things. I store them in a gallon-size sealable bag in the refrigerator. They are all ready to go when I’m ready to cook them during the week!
Shopping List
- 2 lb. bag of sweet potatoes
- 3 tablespoons of olive oil
- Camp Mix (or salt and pepper)
Instructions
- Preheat oven to 400°.
- Wash and dry the sweet potatoes then use a peeler to remove the skin.
- Slice into thin circles and place in a gallon sealable bag.
- Add 3 tablespoons of olive oil to the bag and shake until all the sliced sweet potatoes are covered.
- Line a cookie sheet with sides with foil and spread the sweet potatoes evenly on the sheet.
- Sprinkle with Camp Mix then bake for 45-50 minutes or until browned.
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