![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFNWYsPU5BNWzHc_rzX4edr-zbEdpyQSaQRMDiHIwDlj7tZFM5ztnmsFtx8AACnFbeuGnEmvuprvdLWExPFYJhDXbb2HsCIrIJF1YRqIHhif6lxZHhXxfFk4USt3eFIj2rk3qXXr5ozs/s1600/FullSizeRender-1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7R3T4DnC0bXoCG3UGTXQG84rzVcE_7dG1jJ63bM7jhPTRzwbnVWnR1iNwkQtG_DOtTSKXQPoY13p7bP1Y_we03R7lFfahpGMe5PNmF5v_sJpentgXaEfJDKitj6pvydjrxn-FykBhjV4/s1600/FullSizeRender.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUGwQuLtFzusD0VpfkDvElV97a1VKnRztV60NxHe_fZWwH4R93tQ2xY29eEKpaQPoFZGQ1Wut3nJ_7jjD8fM4hqVd3Kx79jbnkgYMuX1gWEOdqIqvlYhdmFk44rKZJDj1F68InfSVtpQ/s1600/FullSizeRender-2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglajey2mJQ1aHW2XjLweQmUhlOgtZ7dQkcwALqe2MzLRAiLHZIyUE7IpFkb0vUfLsRsfKpaJRkE95G6KH94uWvY_OsAFfUfIuViP2XdIOZ08PBAXpajs6OvEYuSwpZao0WtGy_zb9oU3w/s1600/FullSizeRender-3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TbW85vX-lsQAZlH8V87hgPAfMJoGcxJwlCify2Ecr75xGdAhUK1KQkcf9Vu0TaK_K6-yvv7hpVIjdB58oSzgMTumq3Fqk0HEtGBRkobbrgZw2XpnOaDzc72WvV30445ZKTowWyZ5Lr0/s1600/FullSizeRender-4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNIcrnW4rHfQHF2If3NdPCg2nZ6lSBxGRWssltfEpn34HmdWcVubU2KIJrNJ-M0xJbjXGWbfC0tqazH21atiMSFJe2jd7z_SL86nsTjhFHEZwbyITNkdEKdTCiCEGrdacBHlA4V6MJnA/s1600/FullSizeRender-5.jpg)
INGREDIENTS
2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt, preferably sea salt
1 lime, cut into wedges, for serving
DIRECTIONS
Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.
0 comments:
Post a Comment