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Appetizer
4 - 6 servings
15 minutes
30 minutes
Chef Debbi Dubbs
1 pound Okinawa Sweet Potatoes, peeled and sliced thin
1/4 cup butter
1 tablespoon Italian parsley, minced
Organic Grinders, Rainbow Peppercorn to your taste
Organic Grinders, sea salt
Heat oven to 450°F.
Line a baking sheet pan with parchment paper or tin foil.
Melt butter and add parsley, salt and pepper to taste.
Toss sweet potatoes with butter mixture to coat evenly.
Layer onto sheet pan without overlapping. Bake for 25 to 30 minutes or until crisp and golden, stirring occasionally so the slices brown evenly.
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