Butter Roasted Sweet Potatoes

Mom had visited a while back, and while she was here, she bought some sweet potatoes. She ate some of them, but when she went home, she left what she hadn't eaten behind for us. Today, I decided to cook them up and made Butter Roasted Sweet Potatoes.

Butter Roasted Sweet Potatoes

Ingredients

• 2 pounds sweet potatoes (about 2 large)
• 4 tablespoons unsalted butter, ghee or coconut oil, melted and cooled
• ½ teaspoon kosher salt

Directions

1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Peel the sweet potatoes if desired and cut crosswise into 1-inch-thick rounds.
2. Place the rounds on a rimmed baking sheet. Drizzle with the butter (or ghee or coconut oil), sprinkle with the salt, and toss to coat. Arrange in a single layer, with at least 1/2 inch between the rounds.
3. Roast for 20 minutes. Using tongs, flip the rounds, then roast for 20 minutes more.

Tom and I both liked them, but Tom felt like they needed a little bit of sweetness. Sprinkling each round with a little cinnamon sugar helped with the desire for a little sweetness. He also topped one with a little bit of cool margarine. I thought that they were good as is. The exteriors were a little harder and the interiors were super soft.