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–+ servings
crispy sweet potato topping

Sweet Potato Chips Over Roasted Fall Veggies

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 vegetable peeler
  • 1 Knife
  • 1 Cutting board
  • 1 Spatula

Ingredients
  

  • 2 medium sweet potatoes peeled and thinly sliced
  • 1 cup butternut squash diced
  • 1 cup Brussel sprouts halved
  • 1 red onion sliced
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a mixing bowl, combine sweet potatoes, butternut squash, Brussel sprouts, and red onion.
  • Drizzle the vegetables with olive oil and toss to coat evenly.
  • Sprinkle salt, black pepper, thyme, garlic powder, and smoked paprika over the vegetables and mix well.
  • Spread the vegetable mixture in a single layer on a baking sheet.
  • Bake in the preheated oven for 35 minutes, stirring halfway through.
  • Add the sweet potato slices to the baking sheet and continue to bake for an additional 10 minutes until crispy.
  • Remove from the oven and let the dish rest for 5 minutes before serving.

Notes

For extra crispiness, make sure the sweet potato slices are very thin and evenly spaced on the baking sheet to prevent them from steaming instead of roasting. Additionally, feel free to add other seasonal vegetables like carrots or parsnips for a more diverse flavor profile.
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