Sheet Pan Sweet Potato Ribbons

These sweet potato ribbons showcase my favorite way to turn a good meal great: creativity. Crunchy in parts, soft in others, they feel like vegetable bacon. Sweet potatoes are cheap and cooking for yourself is free.

I sifted through all the versions of this viral recipe to find the simplest way. There is a large list of spices, they are all optional. This recipe can be made with only sweet potatoes, olive oil, salt, and pepper.

• Get out your vegetable peeler and enlist your best galley cook to help you with the sweet potatoes. A straight peeler can be used in the beginning, but the ribbons should be cut with a Y-shaped euro-style peeler. It's okay to go buy a cheap one for this recipe, you'll use it again and it needs to be sharp.

• I pared down the garlic from the original recipe as there was prominent garlic flavor in my main dish.

• To save a little, buy one bottle of (no sodium) Italian seasoning instead of separate parsley, thyme, rosemary, etc. Grind it up a little between your clean fingers if dry. This will help release the flavor and aroma. Check where you live, too. You may have a nice neighbor who would give you some of their fresh herbs.

• Parchment paper makes cleanup a breeze. Use this meal as an opportunity to add a roll to your kitchen cabinet, we will use it again.

• If you like your ribbons a little more crispy (like mine in the image), set oven to broil before tossing with butter, and return to oven to broil for 30 seconds before serving

Sheet Pan Sweet Potato Ribbons

Ingredients

• 2+ medium sweet potatoes, peeled, left whole (more for larger crowd)

• 2 Tb oil (extra virgin, avocado, or algae recommended)

• 1 tsp salt

• 1 tsp pepper

• 6 Tb unsalted butter, softened

• 4 cloves garlic, smashed and minced or pressed

• Herbs and spices, choice of:

  • 1 tsp smoked paprika (a good secret ingredient to have anyway)

  • 1 Tb fresh parsley (1 tsp dried)

  • 2 tsp minced fresh thyme (1/2 tsp dried)

  • 2 tsp minced fresh rosemary (1/2 tsp dried)

Directions

1. Preheat your oven to 450* Fahrenheit. Line an 11x13 or 10x15 sheet pan with parchment paper (with a lip no greater than 1/2 inch, if possible)

2. Run your Y-peeler along the length of the bare sweet potato, allowing it to bite in naturally and cut a thin ribbon the length of the spud. The first ribbons will be smaller and wider. The variation in size adds to the magic.

3. Spread the ribbons onto your baking sheet, drizzle with oil. Using tongs or salad servers, toss in an up-down-drop motion to coat all the ribbons with oil. Sprinkle with paprika, salt and pepper to taste. Toss again in the same motion, and sprinkle top with additional salt.

4. In an oven-safe dish (like a stone ramekin or small Pyrex bowl), combine the butter, garlic, and additional salt and pepper to supplement. Clear a small area in center of the sheet and nestle the ramekin inside. (this is my favorite step!)

5. Roast 20-25 minutes or until the sweet potatoes are tender. Stir parsley, thyme, and rosemary (or seasonings you used), into the melted garlic butter. Drizzle over the sweet potatoes, toss gently, and serve.