Panko Roasted Sweet Potato Rounds

To make crispy roasted sweet potato rounds in panko, you can dip the raw sweet potato slices in an egg wash, coat them with a seasoned panko mixture, and bake them until golden and tender.

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(sweet potatoes )

Yield: about 4 servings
Cook Time: 20-25 min
Ingredients

2 medium sweet potatoes, sliced into 1/4 to 1/2-inch thick rounds
1 large egg, beaten
1 cup panko breadcrumbs
Seasoning mixture: This can be sweet or savory.
Savory: 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and black pepper.
Sweet: 1 tablespoon brown sugar and 1/2 teaspoon cinnamon.
Cooking spray or olive oil for misting

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or foil and lightly coat it with cooking spray.
2. Prepare Breading Station: Set up a breading station with two shallow bowls.
   Place the beaten egg in the first bowl.
   In the second bowl, combine the panko breadcrumbs with your chosen seasoning mixture.
3. Coat Sweet Potatoes: Dip each sweet potato round into the beaten egg, allowing any excess to drip off, then immediately press it into the panko mixture, making sure both sides are well coated.
4. Arrange and Bake: Place the coated rounds in a single layer on the prepared baking sheet, ensuring they do not overlap. Lightly mist the tops of the sweet potatoes with cooking spray or drizzle with olive oil to help them crisp up.
5. Cook: Bake for 20-25 minutes, flipping them once halfway through, until they are golden brown and fork-tender.
6. Serve: Let them cool for a few minutes on a wire rack to maintain crispness, then serve warm with your favorite dipping sauce, such as honey butter, ranch, or a spiced yogurt dip.
7. For extra crispiness, consider soaking the sliced sweet potatoes in cold water for at least 10 minutes and patting them dry thoroughly before coating to remove excess starch.

To Store
Store panko roasted sweet potato rounds in an airtight container in the refrigerator for 3 to 4 days or freeze them for up to 3 months. Reheat in the oven or an air fryer to best restore their crisp texture.

• Cool Completely: Ensure the sweet potato rounds have cooled completely to room temperature before storing. Storing them while warm will create condensation and make them soggy.
• Use an Airtight Container: Place the cooled rounds in a shallow, airtight food storage container.
• Reheating: To restore crispiness, do not use a microwave (which can make them rubbery). Instead, reheat them in a preheated oven or an air fryer at around 375°F (190°C) for 6-10 minutes, until warmed through and crispy. They can also be eaten cold.