• 3-4 lb sweet potatoes - peeled, cut into 1/2“ thick rounds
• 2 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 380 deg.
2. Place rounds on rimmed baking sheet, sprinkle on spices, pour on olive oil, toss to coat all sides.
3. Cook for a total of 40-45 min or completely soft, flipping at 25 min.

• 3-4 lb sweet potatoes - peeled, rinsed, cut into 3/4” thick rounds
• 2 Tbsp vegetable oil
• 1 tsp salt
• black pepper

1. Coat rimmed baking sheet or dish with nonstick spray.
2. Toss potatoes with oil, salt, and pepper in roasting dish. Arrange in single layer and cover tightly with aluminum foil.
3. Place potatoes in cold oven and heat to 425deg for 30 min.
4. Remove pan from oven, remove aluminum foil and cook until bottoms are golden brown, 20-25 min.
5. Remove from oven and flip slices, continue to roast until bottoms are golden brown, 18-22 min.
6. Remove from oven, cool for 5-10 min, transfer to serving platter.

Serves: 6       Total cook time: 70 min. (30min covered + 20-25min 1st side + 18-22min 2nd side)
Source: Cook's Illustrated Nov/Dec 2008