sweet potato recipe

If you saw all the food I bring to work on a daily basis I swear you’d think I was staying for the week.

But in reality, it’s just for one day. And there is no potluck- it’s all for me.

 

That’s because I eat a lot of small snacks throughout the day.

 

On any given day I’m loading about five different containers into the lunchroom fridge.

And of those many mini-meals, one of my favorites is sweet potato slices.

I like to make a batch over the weekend and then load up small Tupperware containers so I’m set for the workweek.

I put the remaining sweet potato slices in a separate container for the days when I’m really hungry after work and can’t wait for dinner. They are the perfect snack and help me avoid grabbing a handful of pita chips!

 

Here is my super simple sweet potato recipe.

 

Ingredients

4 medium sweet potatoes

1.5 tablespoons of avocado oil

Lots of cinnamon

 

Directions

Preheat the oven to 480 degrees.

Thinly cut sweet potatoes in circular slices, about a 1/8 inch thick.

Place slices into a large bowl, drizzle with 1 ½ tablespoons of avocado oil.

Sprinkle potatoes generously with cinnamon until the slices are coated.

Place slices on baking dish an place in oven for 20 minutes.

Remove from oven, flip and cook for another 10 minutes, or until soft.

 

And that’s it! The perfect bite-sized snack.

 

This also works well for runners that don’t like to fuel with gels and prefer real food.

Just load up a few in a plastic baggy and you’ll be set for a long run. However, you may want to roast them an additional 10-20 addition minutes so they are crispy instead of soft and easier to eat.

I’m always looking for a good workweek snack, so if you have suggestions, please let me know in the comments below.

Happy snacking!!