Is it possible to ever run out of ways to cook sweet potatoes? They’re practically magic in food form. I’m definitely aware there are more creative ways to cook them, but I personally think that some foods are much better when they aren’t masked in a dessert or stir-fry, etc. Sweet potatoes are just too awesome for that. Know what I mean?
For my post-workout and post-jog/walk brunch, I actually doubled my recipe and made sweet and savory chips! The sweet cinnamon batch was for me and the salty olive oil combo for my little sister! Both were so delicious, so filling and so much fun to play around with. The strawberries acted as my tomatoes, Greek yogurt as high protein sour cream (with peanut butter stirred in as guac for a healthy fat), blueberries and carob as my olives, coconut as my cheddar and almonds as my tortilla chips! If I had it in the house, I would’ve taken a heaping scoop of almond butter and doused it on top of my sweet potato. That would’ve made this worth a trillion bucks.
Japanese sweet potatoes or white yams are my favorite because of their texture and flavor, as you can see down below. If you bake them well enough, they taste like cinnamon toast crunch cereal!
RECIPE (serves 1-2)
- 1/2-1 large sweet potato; can be any yam but Japanese sweet potatoes are my favorite!
- Opt: 1-2 tsp coconut oil for extra crunchiness and sweetness
- 1 TBSP cinnamon
- 1 TBSP Stevia
- Opt: coconut sugar, brown sugar, vanilla powder, cacao powder, etc.
- 1 TBSP salt
- 2-3 tsp extra virgin olive oil (omit for fat free chips)
- Opt: cayenne pepper, chili powder, curry powder, etc.
- Preheat the oven to 400F.
- Rinse and cut your sweet potato in slices, as thick or thin as you want. You may have to cook it slightly in order to make cutting easier.
- Toss the slices in your desired toppings.
- Spread evenly on a baking sheet or parchment paper.
- Bake for 30-45 minutes until slightly browned and crispy. In a time crunch, broil on high at 550F for 10 minutes or a little less, but be careful!
- Serve with anything you desire!
And a bonus behind-the-scenes… 😉