One of my favourite vegetables is sweet potato. The sweet part of the title is well deserved because it is literally bursting with natural sweetness that adds a special flavour and colour to your meals. This version of sweet potato chips uses the crunchiness of sesame seeds to create a flavour variation on the traditional chip recipe.
Sweet potato is so easy to prepare and cook. I love it baked as the natural sweetness comes out. You can use any size sweet potato for this recipe. Leaving the skin on is a personal choice. If your sweet potato is smooth skinned without black marks or holes l would just wash it and leave the skin on. Sometimes though the skin doesn’t look so nice and l peel the sweet potato in these instances.
Chop your sweet potato into chips that are really long or shorter ones, chunky or thin. It really is up to you. Thinner ones will cook quicker and will have more of a crispy feel to them. Place the chips in a bowl and add a decent dose of seasoning (a good salt and black pepper), drizzle with a decent dose of oil (olive oil or coconut oil) and a generous sprinkle of sesame seeds (don’t be stingy with these). Pre-heat your oven to around 180 degrees celcius. You know your oven the best.
Your kitchen will be smelling lovely right about now! Enjoy!
Sweet potatoes are versatile, sweet, nutritious and affordable!
Oh, how l love the sweet potato which is also known as kumara or yam. Not much to look at in the shops, but once cooked the flavour is enticing.
Sweet Potato is a good source of complex carbohydrates, dietary fibre and beta carotene, and this root vegetable also has modest amounts of Vitamin C, Iron, Calcium, Vitamin B6 and Magnesium.
Since l stopped eating processed sugar l like to include foods which are naturally sweet as part of my everyday diet. The sweet potato is a lovely addition to a meal because of its beautiful sweet taste, soft texture and bright colour. It is extremely easy to cook with and difficult to ruin. I am amazed at the lovely flavour it adds to baked goods such as cakes and pancakes and although l prefer it cooked it can be a good addition raw to a smoothie.
I can’t remember when l first ate a sweet potato but it certainly wasn’t until l was an adult. It has some similarities in flavour and colour to the pumpkin but holds together better when cooked and is especially delicious cut into chips. Sweet Potatoes can be bought quite small or enormously large, and the surprising thing is that in my experience the flavour is the same whatever size you buy. They are also available with a red skin and a white flesh and this is one of those times when your taste buds can get very confused as the taste is the same as the orange version. I have to admit here that l have on occasion tricked my children into thinking they were eating normal potato when in fact it was the red sweet potato just to get them to try a new vegetable.
How many ways can one vegetable be used in recipes?
Here are a few more pictures of how l have used the sweet potato in my cooking:
I hope you can enjoy the sweet potato as much as l do and make it a regular part of your meals.
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I just made a batch of these and they were gone in a flash. Eaten straight from the oven they are so delicious with a warm and sweet flavour. You can make these with lots of different vegetables but sweet potato is my favourite cooked in coconut oil with a sprinkling of sea salt and ground black pepper.
One large sweet potato
One tablespoon organic coconut oil
Pinch of sea salt
Pinch of ground black pepper.
Firstly peel and wash your sweet potato. You can use several sweet potatoes if you want to make a really big batch. You will just need more oil and salt. If you have a mandolin or other kind of slicer that is a help but l cut these with a knife and it gave them a rustic quality. Cutting them too thin isn’t really a problem but if you cut them too thick they will remain slightly soggy and not go crispy. They will still taste nice but it is better to try and cut them all quite thin so they cook evenly.
Once they are cut place them in a bowl with the sea salt, black pepper and melted coconut oil. You can use Extra Virgin Oilive Oil if you don’t have coconut oil or you don’t like the flavour. Give it all a good mix so the sweet potatoes are all coated in oil.
Lay the sweet potato slices out on trays lined with baking paper and place into a pre-heated hot oven (200 degrees celsius). After about five minutes take them out and flip over each piece of sweet potato with some tongs. This can be a bit fiddly but will ensure the sweet potato chips are nice and crispy. I used three trays for the one sweet potato so if you make a big batch you will need to do a few batches to cook them all.
When the sweet potato chips are looking golden and some are showing signs of burning on the edges they are done. Remove the trays from the oven and let the sweet potato chips cool for about five minutes. Pick each one up with tongs and place in a bowl to serve. They should be quite crispy and still warm. They are best eaten straight away.
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Live & eat mindfully. Gluten & dairy free recipes.