This is very similar to my Rosemary Potato Discs recipe but with no herbs, the sweet potato speaks for itself. As with the potato version, these keep very well in an airtight container in the fridge. With this recipe though, I do need to point out that any burnt discs will taste like charcoal. You need to keep a watchful eye on these so that you don't ruin your hard work. Some will end up being unusable however. It is a good idea to turn your tray half way through to ensure even cooking. Using a mandolin makes this heaps easy too.
1 sweet potato peeled and thinly sliced (about 3mm)
Olive oil
Salt and pepper
Preheat an oven to 180C. Combine the ingredients well in a mixing bowl. Oil a roasting tray and place the discs on in a single layer. Roast in the oven for 10 minutes, remove and flip each disc. Roast for another 10 minutes, keeping an eye on it. When cooked, place on a cooling rack to to become firm. Eat.
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