- Olive oil
- Peeled Sweet Potatoes
- Sea salt
- Fresh ground black pepper
Preheat the oven to 425ºF. Cut the peeled Sweet Potatoes into uniform 1/2 inch rounds. In a bowl, drizzle olive oil over the rounds and season liberally with sea salt and fresh ground black pepper. On a baking sheet, place the rounds in a single layer, spread out from one another a little bit (if they are too close, they can steam rather than roast). Roast at 425ºF for 15 minutes.
Step away from the oven (to protect yourself from the blast of hot steam), remove the tray, and turn the coins over so that they can carmelize a little bit on the other side. If there is room on the tray, you can add some lightly oiled and seasoned seedless black grapes to the tray now (the combination of orange Sweet Potatoes and black grapes is as delicious as it is brilliantly beautiful). Roast at 425ºF for another 15 minutes. You can also cut the Sweet Potatoes lengthwise, into 1/2 inch planks, to use as a bed for sautéed chicken breasts or as a layer in a vegetable brick wall with slices of grilled Red Onion and Spinach soufflé mortar.