Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

There is nothing better than the sweet velvety goodness of Sweetpotatoes. Until we started making these roasted ‘coins’, we only enjoyed baked Sweetpotatoes on nights when dinner prep could manage an hour and a half baking time. These delicious coins take just 30 minutes!

Roasted Sweetpotato Coins
  • Olive oil
  • Peeled Sweetpotatoes
  • Sea salt
  • Fresh ground black pepper

    Preheat the oven to 425 degrees F. Cut the peeled Sweetpotatoes 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 425 degrees F 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 Sweetpotatoes and black grapes is as delicious as it is brilliantly beautiful). Roast at 425 degrees F for another 15 minutes. You can also cut the Sweetpotatoes lengthwise, into 1/2 inch planks, to use as a bed for sauteed chicken breasts or as a layer in a vegetable brick wall with slices of grilled red onion and spinach souffle mortar.

  • Recipe Seeds: Sweetpotatoes