Ingredients:

  • 2 large sweet potatoes, scrubbed and sliced into 1/4-inch rounds (approx. 1.5 lbs / 680g)
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed sheet pan with parchment paper. Slice sweet potatoes into consistent 1/4-inch thick rounds.
  2. In a large mixing bowl, whisk together the olive oil, maple syrup, cinnamon, salt, and pepper. Add the potato coins and fold gently until thinly and evenly coated.
  3. Spread the coins in a single layer on the prepared sheet pan. Roast for 12–15 minutes, rotating the pan 180 degrees halfway through, until edges are deep mahogany-brown and centers are soft.