Roasted Sweet Potato Slices

(Gourmet, October, 1992)

(Can be prepared in 45 minutes or less.)


1 tablespoon olive oil

3/4 pound sweet potatoes, scrubbed, unpeeled, and cut into 1/8 inch thick slices

1 tablespoon unsalted butter, melted

coarse salt for sprinkling the potatoes


In a small bowl, whisk together the oil, the butter, and salt and freshly ground black pepper to taste.  Arrange the potato slices, not touching, in rows on an oiled baking sheet, brush them with the oil mixture, and roast them in the upper third of a preheated 450F oven, turning them once with a spatula, for 18-22 minutes, or until they are golden and crisp.  Transfer the potatoes to paper towels to drain, sprinkle them with the coarse salt and pepper and serve them warm.