{"id":24642,"date":"2022-07-20T09:00:11","date_gmt":"2022-07-20T06:00:11","guid":{"rendered":"https:\/\/www.essyroz.com\/baked-sweet-potato-slices\/"},"modified":"2023-01-26T19:49:06","modified_gmt":"2023-01-26T17:49:06","slug":"baked-sweet-potato-slices","status":"publish","type":"post","link":"https:\/\/www.essyroz.com\/en\/baked-sweet-potato-slices\/","title":{"rendered":"Baked sweet potato slices"},"content":{"rendered":"
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My sweet potato omelet. image: Essy Roz<\/span><\/p><\/div>\n

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My sweet potato omelet. image: Essy Roz<\/span><\/p><\/div>\n

Sweet potatoes are God’s gift.
\nThey always excite me and make me happy,
\nThey are the sweet and comforting bite of mother nature.
\nThey know how to make me happy every day and every hour,
\nThey are satisfying and light,
\nThey are exciting and joyful,
\nAnd they are suitable for lots of exciting bites.<\/p>\n

I always keep a box of baked sweet potato slices in my fridge waiting for their big moment.
\nI like to pair them with a salad or a good protein dish.
\nThey are amazing as a sweet potato sandwich,
\nYes heard it right –
\nThey can be the base for the most fun sandwich ever,
\nJust like a good slice of bread.<\/p>\n

My big feast with them is my sweet potato omelet,
\nThe one that instantly blends perfectly into a salad,
\nAnd the one that rolls into a tortilla in seconds.
\nI fill it up and celebrate with it with an exciting bite every time.<\/p>\n

My sweet potato slices are your and my solution for lots of exciting meals.
\nThey are just waiting to make every bite perfect,
\nAnd they will never let you down.<\/p>\n

Wonderful and happy sweet potato slice days to us all \ud83d\ude42<\/p>\n

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Sweet potato sandwich. image: Essy Roz<\/span><\/p><\/div>\n

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Sweet potato sandwich. image: Essy Roz<\/span><\/p><\/div>\n

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Baked sweet potato slices. image: Essy Roz<\/p><\/div>\n

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Baked sweet potato slices alongside a salad. image: Essy Roz<\/span><\/p><\/div>\n

 <\/p>\n

Baked sweet potato slices<\/strong><\/p>\n

\n

Ingredients: The amount of sweet potatoes is up to you \ud83d\ude42<\/strong><\/p>\n

    \n
  • Sweet potatoes<\/li>\n
  • Olive oil<\/li>\n
  • Salt<\/li>\n<\/ul>\n

     <\/p>\n

    Steps:<\/strong><\/p>\n

      \n
    1. Preheat the oven to 355\u00b0F (180\u00b0C) on turbo mode, and line a baking pan with parchment paper.<\/li>\n
    2. Wash the sweet potatoes well and cut them into slices in uniform thickness. I recommend cutting them into relatively thin slices, so they\u2019ll suit a lot of good bites.<\/li>\n
    3. Grease the baking pan with olive oil and sprinkle a little salt. Place the sweet potato slices on the parchment paper and drizzle more olive oil and a little salt over them. Place additional parchment paper on top of the pan, without sealing it on the sweet potato slices.<\/li>\n
    4. Put the pan in the oven and bake for 20 minutes until the sweet potatoes soften a little. After 20 minutes, remove the top baking paper and continue baking for between 10-15 minutes. Test the sweet potato slices with a fork and take them out when they are soft and slightly tanned. The baking time depends on the thickness of your sweet potato slices.<\/li>\n<\/ol>\n

      Take out of the oven and let the sweet potato slices cool, store in the fridge in a sealed container until the moment of the big bite \ud83d\ude42<\/p>\n

      A little extra from me:<\/strong><\/p>\n

      \n
        \n
      • The sweet potato slices can be kept in a sealed container in the fridge for up to 5 days.<\/li>\n
      • I like to combine the sweet potatoes in a salad or alongside a protein dish as a pampering side dish<\/li>\n
      • The most wonderful way to heat the sweet potato slices is in a panini press <\/span>or a pan, they caramelize and surrender to the heat.<\/li>\n
      • Sweet potato sandwich<\/strong>: I make a wonderful sandwich from the seared sweet potatoes, just like I would make with a good slice of bread.<\/li>\n<\/ul>\n

        My sweet potato omelet<\/strong>: my sweet potato omelet is a huge hit, it\u2019s prepared with a minimum of work (My sweet potato omelet can also be made from slices of eggplant \/ zucchini \/ baked peppers)<\/p>\n

          \n
        1. Take out 2 slices of sweet potato from the container in the fridge.<\/li>\n
        2. Choose a pan 20-24cm (7.8\u201d-9.4\u201d) diameter and pour a little olive oil in it.<\/li>\n
        3. Place the two slices of sweet potato next to each other in the hot pan.<\/li>\n
        4. Beat two eggs with a little salt in a bowl then pour the eggs into the pan between and around the sweet potatoes, do this gently and carefully.<\/li>\n
        5. Cover the pan with a lid and cook on low heat until the eggs are completely cooked.<\/li>\n
        6. Remove the lid and cool for a little while.<\/li>\n<\/ol>\n

          Move the sweet potato omelet to a serving plate and serve it alongside a salad or fill it and roll it as a tortilla (Have a sneak peek at the pictures).<\/p>\n

           <\/p>\n

          \"\"

          Drizzle olive oil on the baking pan. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Sweet potato slices arranged in the baking pan. image: Essy Roz<\/span><\/p><\/div>\n

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          Place a piece of parchment paper on top of the sweet potato slices without sealing it over them. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          The sweet potato slices are ready. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Sweet potato sandwich. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Sweet potato sandwich. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Place the sweet potato slices that we took out of the fridge. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Pour the egg batter into the pan between and around the sweet potatoes. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Cover the pan with a lid and cook on low heat. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Continue to cook until the eggs are cooked. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Remove the lid and cool for a little while. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          My sweet potato omelet. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Make a pampering tortilla with my sweet potato omelet. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Spread an indulging spread and add slices of fresh vegetables. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Fold the sweet potato omelet into a tortilla shape. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Fold the sweet potato omelet into a tortilla shape. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          Fold the sweet potato omelet into a tortilla shape. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          My sweet potato omelet. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          My sweet potato omelet. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          My sweet potato omelet. image: Essy Roz<\/span><\/p><\/div>\n

          \"\"

          The sweet potato omelet can also be made with slices of baked eggplant \/ zucchini \/ baked peppers. image: Essy Roz<\/span><\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

          One recipe that hides many more delicious and indulgent recipes! Enter now the recipe for “Baked sweet potato slices” by Essy Roz, and prepare a bunch of recipes like my sweet potato omelet and my Sweet potato sandwich. Click now >><\/p>\n","protected":false},"author":3,"featured_media":24090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[196,311,301,208,211,223,209,269,200,214,276,201,210,197,233,222,198,267,206,275,236,308,202,232,296,309,312,119,235,270,273,310,490],"tags":[],"class_list":["post-24642","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allergies","category-autumn-recipes","category-baked-vegetables","category-breakfast","category-brunch","category-chol-hamoed","category-dinner","category-egg-pans","category-gluten-free","category-holidays","category-hot-salads","category-lactose-free","category-lunch","category-nut-free","category-on-the-holiday-table","category-passover","category-peanut-free","category-pots-and-pans","category-recipes","category-salads","category-salty","category-seasons","category-sesame-seed-free","category-shavuot","category-side-dishes","category-spring-recipes","category-summer-recipes","category-uncategorized","category-vegan","category-vegetable-pans","category-vegetarian","category-winter-recipes","category-490"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/posts\/24642","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/comments?post=24642"}],"version-history":[{"count":4,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/posts\/24642\/revisions"}],"predecessor-version":[{"id":27537,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/posts\/24642\/revisions\/27537"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/media\/24090"}],"wp:attachment":[{"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/media?parent=24642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/categories?post=24642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.essyroz.com\/en\/wp-json\/wp\/v2\/tags?post=24642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}