Crispy Sweet Potato Rounds (Super Bowl Appetizer Special)
My father Yiannis loves to make crispy sweet potato fries and he serves it with his egg omelet. It’s so hearty and such a healthy dish to enjoy especially in the am. Try out this simple recipe and let us know what you think.
Super Bowl is around the corner and I decided to create a “meze- appetizer” lineup. Delicious foods that are easy to make in a matter of minutes. From January 28- February 10th.
Let’s start by comparing the two ways we cooked these.
Air Fryer vs Frying Pan.
This is what the sweet potato rounds look like after frying in olive oil.
This is what the sweet potatoes look like in the air fryer. In my opinion, the texture is perfect in the air fryer.
Crispy Sweet Potato Rounds Recipe (Baba Yiannis Favorite)
Vegetarian- Gluten Free- Dairy Free- Vegan Recipe
- 4 medium sweet potatoes
- a few tablespoons of avocado oil
- Salt & Pepper to taste
- Prepare the sweet potatoes. Wash the outside skin and leave that on. We don’t want to waste any of the potatoes. Slice the ends of each side of the potato, then cut rounds. I would go about 1/4 inch in thickness. My dad likes to cook the potatoes in the frying pan, but I think the texture is 100 percent better in the air fryer. So that is the route we are going now especially with the “crispy” texture we are going for.
- In the air fryer tray, line the tray with parchment paper. Bake at 375 degrees. Place the uncooked potato rounds in a bowl drizzle with the avocado oil and season. Then place the rounds on the tray making sure to make a single layer so they can all cook evenly. Cook rounds for 15 minutes, then flip and cook for another 15 minutes or until golden brown. Remove from air fryer and then let cool. Season to taste.
**Serve with eggs, in a salad, or use them like chips and serve with various dips. Or try out my new recipe below.
You can make tasty appetizers with these sweet potato rounds! Try out my Greek-style sweet potato meze.
Simply use between 10-15 sweet potatoes and add whipped feta cream cheese on the base, kalamata olives,& garnish with a sprig of thyme and diced green onion. Serve with a pinch of cayenne pepper.