Accordion Sweet Potatoes

Ingredients

• 4 sweet potatoes (medium-sized)
• 2 tbsp olive oil
• sea salt (a generous amount)
• freshly ground black pepper (a generous amount)
• 0.5 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp dried oregano
• 0.5 tsp dried rosemary
• fresh parsley (for serving)

Steps

1. 1

   Preheat the oven to 200 °C using the convection setting. Peel the sweet potatoes, trim off the tops and bottoms, then slice off the sides to create flat surfaces.

2. 2

   Cut each sweet potato lengthwise into 3–4 evenly sized thick pieces. Save all the small trimmings to roast or cook later instead of discarding them.

3. 3

   Place each piece between two wooden chopsticks. Make vertical cuts without slicing all the way through the piece.

4. 4

   Turn the piece over and make diagonal cuts. Repeat with all the sweet potato pieces.

5. 5

   Transfer the cut sweet potatoes to a baking sheet lined with parchment paper.

6. 6

   In a small bowl, mix the olive oil, sea salt, freshly ground black pepper, smoked paprika, garlic powder, onion powder, oregano, and rosemary.

7. 7

   Brush the sweet potatoes with the oil mixture, coating each cut evenly.

8. 8

   Bake for 30 minutes, or until the side facing up is golden.

9. 9

   Turn the sweet potato pieces over and bake for another 20 minutes, or longer if needed, until golden and crispy.

10. 10

    Transfer the cooked sweet potatoes to a plate, garnish with fresh parsley, and serve immediately while hot and crispy.

Notes

This dish is fairly labor-intensive; the author recommends saving the trimmings for roasting or other cooking later. The exact amounts of salt, pepper, and parsley are not specified.

Nutrition per serving

• side dish
• vegan
• plant-based
• gluten-free
• baked
• sweet potato
• crispy
• for sharing