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Kristy Denney

Food + Lifestyle from a mama of boys

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Oven Baked Parmesan-Garlic Sweet Potato Rounds

 

Saturday night I sent my husband to pick up a few items I needed for our Sunday dinner yesterday.  On the list were sweet potatoes.  We grilled black bean burgers and these Parmesan-Garlic Sweet Potato Rounds were going to be the perfect side. (They’ve been making quite the appearance around here lately.  I’m slightly obsessed with them.

As I started to peel the sweet potatoes yesterday, I thought to myself, “These look kind of funny.”  They weren’t orange like a sweet potato but more white in color, like a regular potato.  My husband insisted they were under the sign “Sweet Potatoes” at the store, so I just continued.

Turns out they were yams (my sister-in-law said so).  Turns out, I didn’t know the difference between a yam and a sweet potato.  Turns out, I got a little lesson on the difference.   And as it turns out, Parmesan-Garlic Yam Rounds are pretty tasty too! Just a little starchier.

But definitely go with the sweet potatoes.  And make these beloved rounds (as I like to call them) asap.  They are super easy and I think, fun to make.

 
 
 
 
 
 
 
 
  Peel the sweet potato and scrape a fork down the sides of the entire potato.  This creates a serrated edge for your crispy little rounds.  It’s more for appearance so it isn’t really necessary. 
 
  Cut the ends off the potato and slice into thin disks. 
 Toss with olive oil, some garlic salt, Parmesan cheese and a dash of salt and pepper.
 Spread onto a wire cooling rack that is placed on top of a baking sheet, and bake for about 25 minutes.  I like to broil mine for the last minute or two to give them that additional crisp. 
Parmesan-Garlic Sweet Potato Rounds
 
Ingredients
1 large sweet potato
1 Tbs Extra Virgin Olive Oil
1 tsp garlic salt
1/3 c Parmesan cheese
dash of salt and pepper
Instructions
Preheat oven to 450.
Peel the sweet potato and run a fork down the sides creating a serrated edge all around the potato.  This just gives your chips a cool look, it isn’t really necessary.
Cut the ends off the potato.  Using a sharp knife or mandolin, cut into thin disks.  
Place the sweet potatoes in a medium-sized bowl and toss with olive oil, garlic salt and pepper, and Parmesan cheese until slices are evenly coated.
Place a piece of tin foil on a baking sheet.  Place a wire cooling rack on top of the baking sheet and spread the sweet potatoes out in a single layer.  Bake for 25 minutes to 30 minutes.  For last minute or so, I like to switch my oven to broil and broil the sweet potatoes to give them additional crunch.  If you do this, watch them closely as they can burn quickly.
 

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Comments

  2. This post got me thinking about the difference between yams and sweet potatoes. The sweet potatoes I’ve always eaten are more white in color like a potato but very starchy, like the “yams” you described. I always thought yams were the softer, orange type, like you described “sweet potatoes.” Curiosity got the better of me, so I googled and found this. I thought it was pretty interesting. Anyway, sorry to hijack your comments. And I’ll definitely be trying this recipe. Sound delicious!

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  4. I am not as big of a fan of sweet potatoes, but my boyfriend is… I am definitely going to pass this along! Thanks for sharing Kristy!

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  5. Yum! I keep wanting to try these. This recipe looks fabulous. And I had (and still don’t have) any idea the difference between yams and sweet potatoes 🙂

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  6. I just made these for my “I’m so sick of crash dieting for Lake Powell I’m going to break and go to Papa John’s” husband.

    Thanks for the diversion.

    🙂

    Reply

  9. Oh my gosh – I just made these as an experiment and they’re DELICIOUS!

    I did change a few things: I didn’t peel or score the sweet potato (I like the skins). Then I oiled the slices up and laid them out on a plate, where I sprinkled salt, pepper, garlic powder and parmesan cheese on them. (Then I flipped & did the other side.) 25 minutes in the oven was perfect – they’re like little crunchy, cheesy potato snacks! Thank you!

    Reply

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