Instructions – Serves 4
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.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- 2 pounds sweet potatoes (about 2 large)
- 4 tablespoons unsalted butter, melted and cooled, ghee, or coconut oil
- 1/2 teaspoon kosher salt