Sweet Potato Croutons
Ingredients
- 2 cups sweet potatoes, chopped into ¼-inch chunks
- 2 tsp. avocado or coconut oil
- Sea salt, to taste
Instructions
- Pre-heat the oven to 450°F.
- In a medium bowl, coat the sweet potato chunks in oil and sprinkle with sea salt.
- Spread over a parchment lined baking sheet or baking stone and roast for 20 minutes or until sweet potato chunks are brown on the edges and have a little crunch on the outside.
- Stir/toss potato chunks once mid-way through baking.
- These are meant to be made and eaten right away; they can be made in advance; however, they will not stay crunchy.
Notes
Keep the sweet potato chunks small and uniform in size, about 1/4-inch.
Make sure to space the sweet potato chunks out on the baking sheet; if they are too crowded they will steam and never get crunchy.
A parchment lined baking sheet will yield the crispiest croutons.
Sticking with just salt or add spices of choice for extra flavor; try adding cumin, cinnamon or maple syrup.
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