Looking for an alternative to mashed yams for your holiday table? These crispy, caramelized sweet potato rounds are just the ticket. Fast and easy to make, you can easily switch up your seasonings to adapt this recipe for any meal.



4 large sweet potatoes, washed and dried
4 teaspoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon fine grain sea salt
real maple syrup
fresh rosemary


Preheat oven to 425°F.
Lightly oil a roasting pan or baking sheet.

Slice the washed and dried sweet potatoes into 1/2-inch rounds. You don’t have to peel them. The peels crisp up and are quite tasty, but you can remove them if you like.

In a large bowl toss to coat the yam slices with oil, cinnamon, and salt.

Arrange rounds in a single layer on your prepared pan.

Bake for 10 minutes. Remove the pan from the oven and carefully flip the rounds with a spatula. Go slow as you don’t want to tear your lovely yams.

Return to the oven and roast for 8-10 minutes more or until the sweet potatoes are golden and caramelized.

Arrange hot yam slices on a serving plate or dish and dot with butter. Drizzle with maple syrup and more salt and cinnamon to taste. Top with chopped pecans or walnuts and fresh rosemary (optional).