Tajin Baked Sweet Potatoes
Claudia Sandoval
Ingredients:
2 Orange Sweet Potatoes, peeled
2 Purple Sweet Potatoes, peeled
¼ cup Olive Oil, plus 3 tablespoons
1 ½ tablespoons lemon zest
1 tsp ground Black pepper
1 tablespoon Tajin
Directions:
Preheat oven to 400°F
1. Using a mandolin slicer, slice sweet potatoes into 1/8” rounds. Place sweet potato rounds in a bowl and add ¼ cup of oil, toss to coat. Season with Tajin seasoning, black pepper, and lemon zest. Toss to coat.
2. In a decorative baking dish, begin by coating the bottom and sides of the pan with 3 tablespoons of olive oil. Proceed to place sweet potato rounds in alternating colors into the baking dish, layering them in a domino fashion until the baking dish is completely filled.
3. Cover baking dish with aluminum foil and bake for 45 minutes or until cooked thru. Remove aluminum foil and allow potatoes to crisp up, approximately 10-15 minutes. Remove from oven and allow to cool 5 minutes before serving.