- 1 sweet potato
- Non stick spray
- Parchment paper or glass plate
- Salt and Pepper
- Cut a piece of parchment paper to fit the inside of your microwave.
- Carefully slice1/3 of a potato into paper thin slices using a mandoline, vegetable peeler, or sharp knife. You don't want to cut any more than this because any extra slices laying around waiting to be cooked will turn pink in color.
- Completely coat the parchment paper with non-stick spray and place the potato slices in a single layer. Spray the potato slices with non stick spray and lightly sprinkle with salt and pepper.
- Turn off the rotating option on your microwave and cook for 4-5 minutes. Cooking times will vary based on the strength and power of your microwave. Some chips may turn very dark brown. Ideally you want them light and golden.
Also in my microwave some of the chips on the outside layer didn't cook as quick as the ones towards the middle, so you may need to remove the ones in the middle and cook the outer ones for an additional minute. Repeat the process until you've used your entire potato. Enjoy!
- 2 tablespoons olive oil
- 1 cup coarsely chopped onion
- 1 red bell pepper, coarsely chopped
- 4 cloves garlic, minced
- 2 cups canned chicken stock or vegetable stock (prepare using stock concentrate, cubes, or powder)
- 2 orange-fleshed sweet potatoes (about 12 ounces each), peeled and cut into ½-inch cubes
- One 15-ounce can black beans, drained and rinsed
- 2 large tomatoes, cut into ½-inch cubes
- ½ cup coarsely chopped dried plums
- ½ cup dry sherry
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground pepper, or to taste
Heat the oil in a Dutch oven over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until the bell pepper is tender, about 8 minutes. Add the garlic; stir constantly for about 1 minute.
Stir in the stock, sweet potatoes, beans, tomatoes, and dried plums. Increase the heat to high and bring to a boil. Reduce the heat; stir in the sherry; cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Add the salt and pepper. Taste and adjust the seasoning.
4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 tablespoons butter, melted
3 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1 tablespoon orange zest
2 garlic cloves, minced
3 cooked bacon slices, crumbled
1. Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 igredients in a small bowl. Pour over sweet potatoes, tossing to coat.
2. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
3. Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.
4. Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.
This sweet-and-salty side could not be easier to prep on Thanksgiving morning. Best part? It's made in the slow cooker, so you're saving valuable stovetop space.