Servings: 10 people
Calories: 110kcal
Ingredients
For the Sweet Potatoes
- 3 large Sweet potatoes peeled and sliced thin (¼ inch thick)
- 2 tablespoon Olive oil infused with thyme and garlic infused is optional
- 1 tablespoon ghee
- ¼ cup roasted red pepper sauce (see recipe link in post)
- Salt and pepper to taste
- 1 tablespoon chopped green onions for garnish
For the Infused Olive Oil
- ½ cup olive oil
- 4 cloves garlic smashed
- 1 fresh thyme sprig
Instructions
For the sweet potatoes
- Pre-heat oven to 400 degrees
- Put sweet potato slices upright in a cast iron skillet and oil generously.
- Season with salt and pepper
- Set small gobs of ghee on top of sweet potatoes then add to the oven.
- Bake at 400 for 45 minutes
- Remove from oven, top with red pepper sauce, then add back to oven and cook for 5 minutes. Remove and serve with green onions.
For the Infused Olive Oil
- Heat ¼ cup of the oil in a frying pan over medium heat. Add the garlic cloves and saute 1 min with stirring. Be careful not to burn the garlic.
- Add the thyme and rest of the olive oil and turn down the heat to medium-low. Cook for 2-3 min with stirring.
- Remove from the heat and let the oil cool down in the pan. This allows the oil to infuse further.
- Once the oil has cooled down, filter through a fine strainer. Put the oil in a closed container and refrigerate immediately. At this point you can discard the garlic. Keep the oil container in the refrigerator.
Notes
- Plain olive oil works just fine if you don't want to infuse it.
- Infuse the olive oil with aromatics like thyme and some garlic. This adds some complexity and can be used to top off other dishes as well
- Thinner the slice the crispier the potatoes. Keep this in mind as you consider thickness for the slices. I went about ¼ inch thick for both the crispiness and shorter cooking time.Give yourself more time if you go thicker cuts
- I used a cast iron skillet for ease and also because they retain heat longer helping to keep the sweet potatoes warm. A baking dish can be used as an alternative, but be sure to line it with aluminum foil for easy clean-up
- Make sure the roasted red pepper sauce is at least room temperature before adding to the sweet potatoes.
Nutrition
Calories: 110kcal | Carbohydrates: 0g | Protein: 0g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 0mg | Potassium: 4mg | Fiber: 0g | Sugar: 0g | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.1mg
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