These sweet potato bites are a perfect side dish to any meal, or as Willow and I prefer – a snack! They can be enjoyed as sweet or savory, but we love to eat them with almond butter, fresh berries and hemp seeds. Clean, simple, easy to prepare and Whole30 compliant! Enjoy my friends.
Roasted Sweet Potato Bites
The perfect snack that can be enjoyed as sweet or savory and is Whole30 compliant.
Equipment
- Large sheet pan
- Sharp knife
- Large cutting board
- Parchment paper
- Oven
- Pastry brush
Ingredients
- 4 small Sweet Potatoes (cut into ¼" slices)
- 2 tbsp Melted ghee
- 2 tsp Sea salt
Instructions
- Pre-heat oven to broil on high for at least 10 mins and adjust metal rack to the middle of the oven.
- Rinse and clean sweet potatoes under warm water and pat dry with a paper towel.
- Cut sweet potatoes ¼" thick and lay them flat on a large sheet pan lined with parchment paper. Be sure to leave about ½" space between each slice to ensure the sweet potatoes turn golden brown. Over crowding the sheet pan with too many slices will cause the sweet potatoes to turn mushy. Use another sheet pan if needed.
- In a small ramekin or bowl, melt ghee in the microwave for 30-45 seconds or until completely melted.
- Using a pastry brush, lightly brush the top of each sweet potato with melted ghee.
- Sprinkle salt evenly over sweet potatoes, then flip each slice over and coat other side with melted ghee and season with remaining salt.
- Place the sheet pan in the middle rack of the oven and roast each side for 4-5 minutes, or until the tops are golden brown. Be sure to watch the sweet potatoes closely, as they can easily burn if you leave them in the oven for too long. Remove the sheet pan from the oven and allow the sweet potatoes to cool for a few minutes before transferring to a container.
- Serve warm and enjoy with your favorite breakfast or as a snack!