About 5 years ago, my friend Dana taught me how to make these delicious little sweet potato rounds. At that time she was making them frequently for her 2 year old daughter, Mia, who loved sweet potatoes! My favorite thing about this recipe is that it takes very little time to prepare and the leftovers work great as a filling for sweet potato black bean quesadillas! Sweet potatoes are a great veggie staple for kids because they taste sweet but are packed with important vitamins and minerals….not to mention fiber. : )
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil or baking parchment paper.
- Rinse, peel and slice sweet potatoes into 1/4 inch round slices (or wedges, etc.). Place in a large mixing bowl.
- Lightly coat sweet potatoes with olive oil and sprinkle with garlic powder. Spread sweet potato slices on baking sheet and roast for 20-30 minutes. Sweet potatoes will be tender when pierced with a fork and slightly crispy at the edges.
- Remove from the oven and sprinkle with sea salt and black pepper (to taste). Enjoy!