- 2 long, narrow sweet potatoes
- olive oil
- sea salt
- ground cinnamon
- Aleppo pepper or cayenne pepper
Makes 4 servings
Preheat the oven to 425 degrees. Peel the sweet potatoes and cut them into thin slices. Place the slices (not overlapping) of a parchment lined cookie sheet. Brush them on both sides with a thin film of olive oil. Sprinkle lightly with sea salt, cinnamon and Aleppo pepper. Roast for 10 minutes. Turn the coins over. Roast for another 6-10 minutes or until crispy.
Ronnie Fein is the author of The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks.