Ingredients
1 tbs. olive oil
1 tbs. unsalted butter, melted
3/4 lb. sweet potatoes, scrubbed, left unpeeled, and cut into 1/8 inch slices
course salt for sprinkling potatoes
Preparation
In a small bowl whisk together the oil, the butter, and salt and pepper to taste. Arrange the potato slices, not touching in rows on an oiled baking sheet, brush them with the oil mixture, and roast them in the upper third of a preheated 450 oven, turning them once with a spatula, for 18 to 22 minutes, or until they are golden and crisp. Transfer the potatoes to paper towels to drain, sprinkle them with the course salt and pepper to taste, and serve them warm.
