Ingredients
Method
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Peel the sweet potatoes and slice them into 0.5-inch thick rounds.
- In a large bowl combine olive oil, sweet paprika, chili powder, salt, and black pepper, and mix until smooth.
- Add the sweet potato slices to the bowl and toss until all pieces are evenly coated in the seasoned oil.
- Arrange the sweet potatoes in a single layer on the prepared baking sheet, without overlapping.
- Bake for 25 to 30 minutes, flipping the slices once halfway through, until the edges are lightly crisp and the centers are tender when pierced with a fork.
- Transfer the hot sweet potatoes to a serving platter, sprinkle evenly with crumbled feta and chopped parsley, and serve immediately.
Notes
- Use your hands to toss the sweet potatoes in the oil mixture so every slice is fully coated.
- For less heat, reduce or omit the chili powder; for more heat, add a pinch of cayenne pepper.
- Make sure the slices do not overlap on the tray, or they will steam instead of roasting and stay soft.
- For less heat, reduce or omit the chili powder; for more heat, add a pinch of cayenne pepper.
- Make sure the slices do not overlap on the tray, or they will steam instead of roasting and stay soft.