I found this recipe from blogger Taryn Shank a while ago and it has become one of my favorite meal prep staples! These sweet potatoes are so quick and easy to prepare in bulk and come in handy for breakfast, lunch or dinner throughout the week! I specifically love eating them alongside eggs and greens in the morning, but are so versatile that you can really pair them with whatever you want. You can heat them up in a skillet, in the oven, or our personal favorite - the air fryer! They get crisped up in a quick 3-4 minutes and you're good to go. Full details below!
Ingredients:
1 sweet potato
Avocado oil
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
Directions:
Turn on the broil feature of your oven on high. Slice your sweet potato into rounds that are roughly 1/2" thick. Place rounds on a baking sheet in 1 even layer and spray generously with avocado oil. Season with half of your salt, pepper and garlic powder. Flip sweet potatoes, spray again with avocado oil, and season with remaining salt, pepper and garlic powder. (If you don't have avocado oil spray, place rounds in a large bowl and add 2 tbsp avocado oil and all spices. Stir until evenly coated and then place on baking sheet). Place in the oven for 6 min. Remove potatoes, flip to the other side then return to oven for 4-5 min. Keep an eye on them so they don't burn. Remove from the oven, serve immediately or store in an air tight container in the fridge for 3-4 days. REHEATING INSTRUCTIONS: To reheat, fry up in a skillet with a little bit of oil, or throw in your air fryer at 375 for 6-8 min, flipping halfway through.
Comments