Well, would you look at this?? TWO recipes are being posted to Cocoa and Cotton in the SAME week! Alright, I'll be honest, you can hardly call this a recipe. BUT. But. Stay with me. This is my new favorite way to eat sweet potatoes, and these little suckers can easily be made on Sunday and eaten throughout the week if you're into meal prepping (or even if you're not. We don't have to call it that. This is a safe space.) They're just a little crispy, and nice and soft and chewy, and sweet, and salty, and delicious. And nutritious! I love them. You'll love them, too.
Sweet potatoes (I used three this time, and chose some that were't too thick around the middle so my rounds didn't end up being huge)
Ghee (or butter, or even coconut oil)
1. Preheat your oven to 425F. The group that I photographed for this post was actually baked at 350 and they weren't quite as crispy as they are if you do them at 425--I lived with it, because I was also baking chicken, but hotter is better. (In retrospect, I don't know why I didn't just bake these at 425 by themselves--we have a double oven. I bought it just exactly for this purpose. You guys, I need a helper.)
2. Wash and scrub your sweet potatoes really well, since you're going to be leaving the skins on. And EATING them! You can do that. It's good for you. You won't even notice. Guys, once I was running late and needed Dan to help me get started on dinner before I got home, and I asked him if he would wash the potatoes for me, and he asked if he should use soap. Don't use soap to wash the potatoes. Don't use soap on any food, ok? Ok.
3. Prick holes in the sweet potato skins with your fork, and pop them in the microwave just enough to soften them, but not to cook them all the way. How long this takes is really going to depend on how big your sweet potatoes are--I would start with 4 minutes and go up by 2 from there. You'll be able to tell if the sweet potatoes have softened enough by squeezing them (but careful, because they're not) so grab a dish towel to protect your hands and give them a squeeze. If they're still really hard, add another two minutes and try again.
4. Once they feel a little soft when you squeeze, take them out of the microwave and slice them into coins about 1/4 inch thick. Place them on a baking sheet, ideally with a silicone baking mat underneath (if you don't have one of those you could use parchment paper, but also you should probably buy one because they're inexpensive and magical).
5. Melt your ghee, or butter, or coconut oil. You don't need much--for this entire baking sheet, I used probably one tablespoon of ghee. Maybe one and a half. Brush the top of each sweet potato with the ghee and sprinkle with sea salt.
6. Pop those suckers in the oven and let them bake until they're browned on the bottom, about 25ish minutes. If you want to be a really good cook you could flip them so they brown on both sides, but I frankly don't have the patience for that.
These are delicious right out of the oven, or you can store them in the fridge and eat throughout the week.