Butter-Roasted Sweet Potatoes
Ingredients
- 2 lbs sweet potatoes (about 2 large)
- 4 tbs unsalted butter melted and cooled, ghee or coconut oil
- 1/2 tsp kosher salt
Instructions
- Arrange a rack in the middle of the oven and heat to 425°F. Peel the sweet potatoes and cut them into 1-inch-thick rounds.
- Place the rounds on a rimmed baking sheet. Drizzle with the butter (or ghee or coconut oil), sprinkle with the salt, and toss to coat. Arrange in a single layer, with at least 1/2 inch between the rounds.
- Roast for 20 minutes. Using tongs, flip the rounds, then roast for 20 minutes more.
Notes
Butter-Roasted Sweet Potatoes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
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