3-4 Sweet Potatoes
1/4 cup wheat Panko bread crumbs
3 cloves garlic, minced
1 tsp onion powder
2 tsp dried rosemary
zest of 1 1/2 lemon
1/4 tsp turmeric
Salt and Black Pepper
Olive Oil
Preheat oven to 475 degrees. Make your seasoning mixture. Add bread crumbs, garlic, onion, rosemary, lemon, and turmeric in bowl. Mix. Set aside.
Take your sweet potatoes and peal. Slice them thin, into rounds. Place sweet potatoes in bowl and drizzle olive oil to coat. Add your seasoning mixture and toss. Coat your potatoes with mixture. Place a cooling rack on top of your cookie sheet. Place potatoes on cooling rack (do not overlap). Sprinkle with salt and pepper. Put cookie sheet with rack, with sweet potatoes in oven. Cook until golden brown or brown, about 25-35 minutes. Remove and serve warm.
1/4 cup wheat Panko bread crumbs
3 cloves garlic, minced
1 tsp onion powder
2 tsp dried rosemary
zest of 1 1/2 lemon
1/4 tsp turmeric
Salt and Black Pepper
Olive Oil
Preheat oven to 475 degrees. Make your seasoning mixture. Add bread crumbs, garlic, onion, rosemary, lemon, and turmeric in bowl. Mix. Set aside.
Take your sweet potatoes and peal. Slice them thin, into rounds. Place sweet potatoes in bowl and drizzle olive oil to coat. Add your seasoning mixture and toss. Coat your potatoes with mixture. Place a cooling rack on top of your cookie sheet. Place potatoes on cooling rack (do not overlap). Sprinkle with salt and pepper. Put cookie sheet with rack, with sweet potatoes in oven. Cook until golden brown or brown, about 25-35 minutes. Remove and serve warm.
From Nicole of Cole's Cafe
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