Roasted Sweet Potato Crescents | Recipe
Easy recipe featuring sweet potatoes crescents seasoned with smoked paprika and roasted.
These bright orange beauties have a little more "zing" than your average ol' sweet potato. They are roasted at a high temperature to bring out the natural sugars within and dusted with smoked paprika to add a bit of complexity. Not into smokey things? No problem. Just omit the paprika and you're left with a perfectly roasted sweet potato crescent. Pairs wonderfully with roasted pork and poultry.
4 Sweet Potatoes, peeld, cut into 1/2" rings and cut in half to form a crescent shape
2 tbsp Olive Oil
2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Smoked Paprika
In the oven, center two oven racks, making sure there is enough room for air to circulate in between them. Preheat oven to 400° and have ready two rimmed sheet pans lined with nonstick aluminum foil.
Add sweet potatoes to a large mixing bowl, drizzle with olive oil and season with remaining ingredients. Toss until potatoes are coated evenly with seasoning and oil. Divide the potatoes between the two baking sheets and roast 30-35 minutes, rotating sheet pans half way through the cook time. Cook until the edges of the potatoes are darkened and crispy. Serve and enjoy.
Makes 6-8 Servings
Would pair well with:
