Recipe: Roasted Sweet Potato Circles

A snack, a base for toppings, a component in a bowl…

One thing I love about empty nesting is cooking for two (and not cooking at all). Every so often I like share my kitchen experiments with paid subscribers of Parent of Adults. Do tell what you’re cooking and eating these days, too. — Asha

Wordle and Spelling Bee are fine, but my favorite puzzle is finding the most efficient way to use up food scraps/leftovers before they go bad.

It’s like the Scrabble of Food Waste. Bread heel + dried up parmesan shavings + the too-thin garlic clove = CROUTONS! Triple word food score!

I recently found myself with an extra garnet yam. Usually I would have cubed and roasted it with whatever other veggies I had lying around. This time, I went for a sort of chip/cracker thingie; something onto which I could spread toppings or sprinkle with herbs and feta and then pop into my mouth.

I wanted crunch without the fussiness of homemade sweet potato chips (annoying to slice, quick to burn). What I got was a round with crisp edges with a satisfyingly soft chew, nicely portable, and super simple to make. A versatile base for whatever seems appetizing, or a ready-made ingredient for a tossed salad, veg/grain bowl.

Bonus: vegan and gluten-free.

I ended up eating a few straight out of the oven. Light tongue burn. Worth it.

Once they cooled a bit I ate another sweet potato circle topped with hummus and sprinkled with chopped parsley (DELICIOUS). The rest got eaten throughout the day and thrown into that evening’s dinner salad.