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Baked Sweet Potato Slices

Serves 6

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.


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 or tent with foil and keep warm in a low oven. (These are also good at room temperature if made with olive oil, so they work well on a buffet.)

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. Potatoes can be baked at a slightly lower or higher temperature if needed. They reheat very well, covered, in a 350° oven for about 30 minutes. They might not be as crispy on top, but still very good.