Last Wednesday was one of those days.
At 5:30 was still at my desk and I got a text that my family would be home at 6 and was starving! (Aren't they always?!). It was time to transition from business owner to mom. Thanks to a weekend trip to Trader Joe's I had some nice steaks I quick thawed (in a water bath) and I had the makings for Caesar salad but all of us like a starch of some sort and I didn't feel like brown rice, was burned out on gluten free pasta, didn't have time to make lentils, and didn't really want a baked potato.
Then I spotted the sweet potatoes sitting so prettily in a bowl on the counter. I had gotten them to make twice- baked sweet potatoes but certainly didn't have enough time to make that recipe since the family would be home soon.
That's when I got inspired.
I'd use them to make a variation of the potato coins that I normally make with white potatoes. They turned out super delicious and ended up taking about 20 minutes (prep and baking).
Sweet Potato Coins
2 sweet potatoes (the white or the yellow, depending on what you like)
A large zip top bag
Spices - your choice - I used ground chipotle and a dash of a Mural of Flavor (from Penzeys)
A baking sheet
Preheat the oven to 350.
Peel the sweet potatoes and cut them in to round, coin-like pieces about 1/8 of an inch think.
Put the cut potatoes into the zip top bag
Drizzle in the olive oil and add the spices to your liking
Close the bag and shake it until all the pieces are coated in oil and spices
Pour out onto the baking sheet and arrange into a single layer
Bake about 15 minutes (or longer if you like them crispier). They are done when they are soft and fully baked in the middle.
They turned out sweet and spicy (thanks to the chipotle) and were a good balance to the steak and the Caesar dressing on the salad. I'll be making these again!