Servings: 4 to 6
- 2 medium sweet potatoes, peeled
- Extra-virgin olive oil or nonstick vegetable spray
- Coarse-grained salt and cracked black pepper
- 2 tablespoons coarsely chopped flat-leaf parsley
- 1 clove garlic, minced
- 1 teaspoon freshly grated lemon zest
Preheat oven to 400 degrees F. Cut sweet potatoes crosswise into 1 1/4-inch-thick slices. Place only enough olive oil on a cookie sheet to prevent sweet potatoes from sticking.
Arrange sweet potatoes in a single layer on cookie sheet. Turn them over once before baking to ensure that both sides are coated with oil. Season with salt and pepper to taste. Bake until golden, turning once and seasoning undersides with salt and pepper at halfway point, about 25 minutes total.
While the potatoes are in the oven, in a small bowl toss together parsley, garlic, lemon zest, and a bit more salt and pepper. Taste. Adjust seasonings.
Transfer cooked potatoes to a large bowl; add parsley mix. Working quickly, toss potatoes to coat evenly; place back on cookie sheet in a single layer. Bake for an additional 2 minutes, which will take peppery bite out of the garlic.