Sweet Potato Rounds with a Punch

Method6 steps · about 45 min

1. 1

   Step 1: Rinse and peel the sweet potatoes (2 lb). Slice them into rounds about ¼ inch thick.

   Uses 2 lb sweet potatoes · Water for washing sweet potatoes, as needed

2. 2

   Step 2: Set the oven racks in the lower and upper thirds and preheat to 400°F / 200°C.

3. 3

   Step 3: Melt all the butter (2 tbsp) over low heat in a small saucepan. Mix in all the olive oil (2 tbsp), then remove the pan from the heat.

   Uses 2 tbsp unsalted butter · 2 tbsp olive oil

4. 4

   Step 4: Brush the bottoms of two large baking sheets with some of the prepared butter-oil mixture. Arrange all the rounds in single layers and brush their tops with more of the same mixture. Combine the chipotle powder, salt (1 tsp) and brown sugar (1 tsp), then sprinkle the seasoning generously over both sides of the rounds. Bake for about 20 minutes, until beginning to brown.

   Check first-side browning · 20 minUses All prepared rounds from step 1 · Prepared butter-oil mixture for the trays and rounds, as needed · 1 tbsp ground chipotle chile · 1 tsp kosher salt · 1 tsp brown sugar

5. 5

   Step 5: Take both sheets out and turn the rounds with tongs or two forks. Return them to the oven for another 12–15 minutes, checking from 12 minutes, until tender and browned on both sides; avoid burning them.

   Check second-side browning · 12 minUses Both trays of partly roasted rounds from step 4

6. 6

   Step 6: Remove the rounds from the oven and let them cool a little so the edges crisp. Serve as four to six side portions, hot, lukewarm or cooled. Refrigerate leftovers within 2 hours.

   Uses All cooked rounds lifted from the baking sheets