Coconut Baked Sweet Potato Rounds

If I’m really in a rush to throw a side together that needs no attention while I’m cooking something else, this is it. Sweet potato rounds. It takes all of 5 minutes to chop, season, toss and then get these into the oven. They also have the awesome side effect of making grumpy people, well, less grumpy. While they are in the oven, you have more than enough time to throw together a salad, cook up some tasty protein and even open up a bottle of wine. If you’re into that sort of thing. *GLUG*

These would be fantastic with the rest of your Memorial Day BBQ!

Garlic & Herb Baked Sweet Potato Rounds
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Serves: 4 servings
Super simple sweet potato side dish - throw some in the oven while you prep the rest of your meal!
  1. Preheat the oven to 400F and line a baking tray.
  2. Wash and dry the sweet potatoes and slice into ¼ inch rounds - no need to remove the skin unless you want to do so.
  3. Toss the rounds in a large bowl with the cooking fat, salt, black pepper, garlic powder and dried oregano.
  4. Spread the seasoned sweet potato rounds out on the lined baking tray. Sprinkle with the unsweetened shredded coconut. Bake until cooked through and the coconut flakes are browned, about 30 minutes.

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