[Family note: Nothing exotic about this one, but it’s an easy, fast way to prepare sweet potatoes, preserving all the fiber in the skin that you’d usually not eat 🙂.]
Ingredients:
2 lg. or 3 med. sweet potatoes or yams (look for ones that are shaped more like a cylinder and less like a balloon)
Directions:
Find a cutting board, a sharp knife, and a cookie sheet. Spray the cookie sheet very lightly with non-stick cooking spray. (Sometimes I think I forget that step entirely and the yam coins still turn out fine.)
Assuming you chose potatoes in good shape, just scrub them — the peel contains lots of fiber and nutrients.
Using the knife, slice the potatoes in thin coins ~1/4″ thick. Discard the ends.
Arrange the yam coins in a single layer on the baking sheet. (Unfortunately, coins do not tessellate well, but make the best use out of the space that you can.)
Bake at 350-400◦ for 20-40 minutes. I am providing this range of times and temperatures because yam coins are very unfinicky and can be baked along with whatever else you are making (e.g., rolls, a chicken). Obviously, the higher the temperature, the shorter the bake time, and the lower the temperature, the longer the bake time. The coins are done when they are just starting to brown slightly along the edges or tops. Use a pancake turner to remove them from the baking sheet and serve.
Leftover yam coins are good as snacks, warmed up or straight from the ‘fridge.
Cooking Like Your Mom ♥ 