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My Roasted Sweet Potato Strips
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I love sweet potatoes– probably to the point of obsession.
Over the years, I’ve made a few modifications:
Instead of 1 ¼ pounds of sweet potatoes, I just use two sweet potatoes (considering the average unpeeled sweet potato weighs about one pound) and add a little extra butter and juice. To save a plastic bag, I melt the butter in a large microwave safe bowl, then add in and mix the OJ, nutmeg, and sweet potatoes. A light coat of cooking spray on the baking sheet works just as well as parchment paper.
1 tablespoon orange juice
1 tablespoon unsalted butter
¼ tsp. ground nutmeg
1 ¼ pounds sweet potatoes, peeled, cut into strips
- Preheat oven to 450 degrees.
- In a small bowl, whisk together juice, butter, and nutmeg.
- Combine juice mixture and potatoes in a large sealable bag; toss to coat.
- Spread in a single layer on a parchment lined baking sheet.
- Salt to taste.
- Bake for 25 minutes, or until browned.
Makes 4 servings!