Crispy Roasted Sweet Potatoes

 

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  I made these for Thanksgiving. Delicious. Slice very thinly or cook for longer - crisper is better in my book but great flavor and really easy! 
  
  
• 2 pounds Sweet Potatoes
• 3 tbsp Butter 
• 1 tsp Garlic Powder
• 2 sprigs Rosemary, chopped
• 1 tsp Salt
• ½ tsp Ground Black Pepper

1. Preheat your oven to 400 degrees.
2. Slice sweet potatoes into ⅛ inch rounds using a very sharp knife or a mandolin. 
3. Melt 3 tbsp butter and pour 1 tbsp into baking dish coating all sides of the pan or dish you’re using. 
4. With remaining butter, stir in rosemary, salt, pepper and garlic powder and set aside. 
5. Layer sweet potato rounds stacking them on top of each other in the greased pan creating a round or square pattern as seen in the photos.
6. Once sweet potato rounds are set in the pan, pour or brush the butter herb mixture over the top of the sweet potatoes making sure they are coated evenly.
7. Cover with foil and place into preheated oven for 45-50 minutes or until potatoes are cooked through. 
8. Once potatoes are cooked through, remove foil and place under the broiler for 5-7 minutes or until desired crispy top consistency is reached. **this varies with each oven. 
9. Let cool 10 minutes before serving hot.

PRINTABLE RECIPE