Sweet Potato Rounds
Ingredients
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2 sweet potatoes
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon chopped parsley
Tools
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measuring spoons
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large bowl
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chopping board
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knife
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June Pan
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cooling rack
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June Oven
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Preferences
Slice the sweet potatoes
Place the first sweet potato on a chopping board and trim about 1” from each end. Discard the ends. Slice each sweet potato crosswise into ½”-thick rounds.
2 sweet potatoes
chopping board
knife
Season the sweet potatoes and add to the June Pan
Place the sweet potato rounds in a large bowl. Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss the sweet potatoes to coat them in the seasoning then arrange the rounds flat-side down on the June Pan. Confirm the quantity using the button below.
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
large bowl
measuring spoons
June Pan
Cook the sweet potatoes
Place the June Pan on the middle shelf of the June Oven. Roast the sweet potatoes 16 minutes, until they are tender and browned. June will notify you when the sweet potatoes are ready.
June Oven
Serve
Remove the June Pan from the June Oven and set it on a cooling rack. Serve the sweet potatoes hot or warm. Garnish with chopped parsley if using.
1 tablespoon chopped parsley
cooling rack