These caught my eye as a healthier substitute for the chewy, crunchy, gooey, and delicious component of classic candied sweet potatoes. This low-sugar variation of sweet potatoes, which is often referred to as a superfood due to its great nutritional value, can be enjoyed as a side dish or as a snack straight from the refrigerator (which, in my opinion, is preferable). great for kids as well.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 1 sweet potato |
Ingredients
- 1 large sweet potato, peeled and cut into 1/4-inch slices
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar, or more to taste
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix sweet potato slices, oil, sugar, and salt together in a bowl. Arrange slices evenly on a baking sheet, preferably all laying flat.
- Bake in the top third of the preheated oven until tops are barely browned, 20 to 25 minutes. Flip over each slice. Continue baking until toasted on top, 10 to 15 minutes more. Immediately unstick slices from the pan. Serve warm or cool.
- Some slices may brown more quickly depending on their thickness. Don’t let the darker areas disturb you; these will offer a unique and appealing flavor and texture. In my opinion they are even tastier after they have been refrigerated for a day or so.