3 Medium Sweet Potatoes
4 tbsp Canola Oil
1 tsp Garlic Salt with Parsley*If you don't own this combination of spices, use 1 tsp. garlic salt and 1/8 tsp. parsley.
½ tsp Chili Powder
2 tsp Lawry's Seasoned Salt
1
Preheat oven to 425°.
2
Peel sweet potatoes and cut them in them into long, thick slices. (Don't cut them too thin because they tend to shrink in size.)
3
In a large bowl, mix oil, garlic salt, chili powder, and seasoned salt. Place cut sweet potatoes into a bowl; toss gently until potatoes are covered evenly.
4
Spray a large cookie sheet with nonstick cooking spray. Spread sweet potatoes evenly onto pan.
5
Bake 35-40 minutes or until potatoes are golden brown. If you want them a little crunchy, broil them for the last 3-5 minutes. Make sure you watch them closely so they don't burn.
Serve with ketchup or ranch dressing.
CategoryLunch & Dinner
Ingredients
3 Medium Sweet Potatoes
4 tbsp Canola Oil
1 tsp Garlic Salt with Parsley*If you don't own this combination of spices, use 1 tsp. garlic salt and 1/8 tsp. parsley.
½ tsp Chili Powder
2 tsp Lawry's Seasoned Salt
