Sweet Potato Rounds

vegan / prep time 5-10 minutes / roasting time 30-40 minutes

Spice up your sweet potato recipes with this caramelized balsamic version, I promise you it is soooooo gooood!

Sweet potato by itself is delish. I mean, who can resist sweet potato fries? baked in skin or just roasted with olive oil and salt? This version adds an extra crunchy caramel coating to it which makes it is even better. Plus, it is so easy to make that it can be a staple in any kitchen.

Give it a try, you won’t regret it.

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I will let you on a little mom secret here (as you know there is nothing better for a mom than to get more done at the same time). This vinaigrette is actually the same one I use in this roasted eggplant recipe. So, whenever I make it, I already do both (2 in 1 go😉). If I have any vinaigrette left, I will also add some onions, carrots or beetroot to the party and get a whole lot of roasted veggies in one go.

You can add it to salads or bowls, your antipasti plate or even simply as a side dish.

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Ingredients

6-7 long shaped sweet potatoes

Vinaigrette

3 tbsp balsamic vinegar

2 tbsp brown sugar

1 garlic clove sliced

½ tsp salt

1/3 cup olive oil

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Method

Preheat the oven to 220C or 425F.

Add all vinaigrette ingredients into a bowl. Mix well with a whisker, until a thick cream like texture forms. The colour should change from a dark brown to a light one.

Peel and slice the sweet potatoes into rounds, approx. 1 cm wide. Place the rounds on a baking tray lined with a backing sheet.

Brush the sweet potato slices with the vinaigrette.

Place the baking tray into the oven for 15-20 min and roast until golden. Flip over the slices and brush them again. Place the baking tray in the oven for another 15-20 min.

Enjoy!

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Disclaimer: the macros and calories are calculated with a macros app and may vary between ingredients

recipessmadi sade