Baked Sweet Potato Slices

Every year, on Thanksgiving, my mother would insist that I try one bite of sweet potatoes. Every year, I would take the obligatory bite, and then reiterate that I couldn't stand sweet potatoes!

Well, that finally changed. I realized that I don't like those sickeningly sweet, gooey sweet potato casseroles. I do, however, love these sweet potatoes!

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Baked Sweet Potato Slices

1 large sweet potato, peeled and sliced in 1/2" thick slices
Coconut oil
Sea salt


Preheat oven to 350 degrees.

Coat a stoneware baking sheet (I use the Pampered Chef Large Bar Pan) with coconut oil. Place sweet potato slices on baking sheet and sprinkle with sea salt.

Bake for 10 minutes at 350 degrees. Turn, sprinkle with sea salt, and bake for 10 minutes more.

Increase oven temperature to 400 degrees and bake for 10 minutes more. Turn, and bake for an additional 10 minutes.

The sweet potato slices will be slightly crisp on the outside, and smooth and creamy on the inside.

I've made these with both expeller-pressed coconut oil (for no coconut taste) and cold-pressed extra virgin coconut oil (for a slight coconut taste). I think that both ways are equally delicious!

I made this with an assortment of regular sweet potatoes, white sweet potatoes, and purple sweet potatoes. I liked comparing the different flavors and colors.

Adapted from the edible perspective


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