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Japanese Sweet Potato Slices

Japanese Sweet Potato Slices

Tasting Notes Tasting Notes

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.

Ingredients Ingredients

Instructions Instructions

Preparation Instructions Preparation Instructions 

  • 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.

Cooking Instructions Cooking Instructions 

  • 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.

Plating Instructions Plating Instructions