Japanese Sweet Potato Slices
These are delicious, quick and easy to make snack. I use the Japanese varietal because they are starchier and sweeter. I prefer these potatoes to the garnet variety because they are not as bitter as the Garnetts and their flesh is a little sturdier and grainier.
Slice the Sweet Potatoes 5 Minutes
Lay the sweet potato on a cutting board. Cut off both ends of the potato. Slice off all sides of the potato so it resembles a rectangular potato block. Slice the block into 1/2 to 1.4 inch slices. Lay each slice flat on the board and slice lengthwise to the desired thickness. Repeat on each potato.
Bake the Sweet Potato Pieces 20 Minutes
Turn the oven onto 350. Place the sweet potato pieces in a baking pan and place in the oven for 40 minutes. At about 30 minutes check the potatoes. They are finished when you can stick a fork or knife through them easily or they break in half easily. Be Careful not to cook them too long as they will become mushy.