If you follow me on Instagram (please do @livlight_), you know that I recently tried Japanese Sweet Potatoes for the first time. I am slightly obsessed, to say the least, and think they make for a perfect Thanksgiving side dish. They work especially well for a buffet, as I think they only get better as they cool. Hope you’ll give them a try and let me know what you think!
- Japanese Sweet Potatoes(I used six small ones to fill two sheet pans)
- Olive Oil
- Salt and Pepper
Preheat oven to 400 degrees. Slice sweet potatoes in 1/4″ to 1/2″ rounds. Line baking sheets with parchment paper and drizzle with olive oil or spray with 100% olive oil spray. Place sliced potatoes in a single layer without crowding. Top with some additional oil and sprinkle with salt and pepper. Bake for 30-45 minutes, flipping halfway through (make sure to check after 15 that the bottoms are not burning…cooking time is very dependent on thickness and oven). Remove from oven and let cool on pan before placing in a bowl to serve. This will allow them to crisp up nicely and not get soggy. Serve warm or room temperature.