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A simple sweet potato crust that leaves flour-pie-dough crusts in the dust. This will become a staple in your kitchen!
Preheat oven to 425ºF.
In a lightly greased 9-inch baking pan, toss sweet potatoes with salt, oil, and herbs (if using). Bake for about 25 minutes, stirring every 10 minutes or so to ensure even baking.
Notes:
1. I used coconut oil for baking and afterwards sprinkled a little bit of olive oil to mask the coconut taste. Any oil works.
2. If you want a crispier crust, for the last 2 minutes of baking, broil potatoes on high. Watch them closely to keep them from burning!
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