INGREDIENTS

• 2 pounds sweet potatoes, cut into 1-inch-thick slices
• ¼ cup avocado oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh thyme leaves
• 1 teaspoon white wine vinegar
• Flaky sea salt
• 2 tablespoons chopped Italian parsley
   

INSTRUCTIONS

1. Place a steamer basket in a large pot and fill with water to just below the basket.
2. Add sweet potato slices and bring to a boil.
3. Reduce heat to simmer and cover until tender – about 18-20 minutes
4. Meanwhile, preheat oven to 425 degrees F.
5. Line a large baking sheet with parchment paper and arrange sweet potato slices in a single layer.
6. Use a flat bottom glass to lightly smash the sweet potatoes.
7. Drizzle with oil and season with salt and pepper, to taste and sprinkle with thyme.
8. Give the pan a gentle shake to distribute some of the oil underneath the potatoes.
9. Roast until golden with crispy edges – about 25 minutes.
10. Transfer to a serving platter and sprinkle with vinegar, flaky salt and parsley.

SERVES: 6