Baked Sweet Potato Slices
This sweet potato recipe is based on my baked white potato slices, which is in the similar and related recipes links. I decided to try it with sweet potatoes, changing a few other ingredients, and it is very good. You can use any herbs desired, especially those to match the other dishes on the menu. Serve for a family dinner or special occasion. For a different presentation, sprinkle each layer with a little brown sugar or maple syrup and a pinch of cinnamon, and substitute melted butter for the olive oil.
- 2-1/2 pound sweet potatoes, scrubbed and thinly sliced (see notes below)
- Olive oil
- Salt and pepper to taste
- Finely chopped onions
- Dried thyme and marjoram, or other herbs as desired
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup water
Place the potato slices in cold water for at least 30 minutes. Drain and pat dry when ready to use.
Preheat oven to 375° F. Lightly grease a 13x9x2-inch baking dish with olive oil or cooking spray. Place a layer of potatoes on the bottom, slightly overlapping the slices. Sprinkle with salt, pepper, herbs and about 1 tablespoon of chopped onions. Drizzle with olive oil and then moisten with a little broth. Continue to layer until all the potatoes are used. This will make about 6 layers. You should also use all of the broth. Bake at 375° until potatoes are tender, about 50 minutes. Increase the heat to 450° F. Bake an additional 10 minutes or until the top layer is browned and crispy. Serve immediately.
Notes: I rarely peel my sweet potatoes unless the skins have a lot of blemishes. The choice is yours. The best way to make thin potato slices is with a mandolin. If you use a knife, make certain it is very sharp and slice the potatoes as thinly as you can. If they are a little too thick, plan for a longer baking time.