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    Home » Recipes » Vegan Recipes

    Accordion-Style Sweet Potatoes with Chili Salt and Garlic

    Published: May 21, 2015 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This style of preparing potatoes is popular for good reason: Not only are they visually striking, you also get some of the benefits of a gratin—thin, tender slices and deliciously crusty edges—without the heavy sauce. I especially like this technique for sweet potatoes, which are grown in Texas much of the year. Reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style © 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney.

    Accordion-Style Sweet Potatoes

    Accordion-Style Sweet Potatoes with Chili Salt and Garlic

    This style of preparing sweet potatoes is popular for good reason: Not only are they visually striking, you also get some of the benefits of a gratin, without the heavy sauce.
    5 from 3 votes
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    Course: Vegetable side dish
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: sweet potatoes recipe, Sweet Potatoes with Chili Salt and Garlic
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 30 minutes
    Servings: 4
    Calories: 320kcal
    Author: Veg Kitchen

    Ingredients

    • 4 small to medium-size sweet potatoes 2 to 2¼ pounds, peeled
    • 4 large garlic cloves peeled and very thinly sliced
    • ¼ cup extra-virgin olive oil
    • 1 teaspoon chili powder
    • ¾ teaspoon kosher salt
    US Customary - Metric

    Instructions

    • Preheat the oven to 425° F. Line a large baking dish with parchment paper.
    • Place the peeled sweet potatoes on a work surface. Using two wooden spoon handles as a guide along both long sides of one potato (to prevent the knife from slicing all the way through the potato), slice the potato crosswise into very thin slices that go at least three quarters of the way through.
    • Gently slide one very thin garlic slice between every other slice in the sweet potato (the garlic slices will help to hold the sweet potato slices slightly apart). Repeat with the remaining potatoes and garlic slices.
    • In a small bowl, whisk the oil, chili powder, and salt to blend. Using a pastry brush, generously brush the mixture all over the potatoes.
    • Place the potatoes in the prepared dish. Brush the mixture again over the tops of the potatoes a couple of times, allowing the oil to drip between the slices (some of the oil mixture might be left over).
    • Bake until the sweet potatoes are tender all the way through and the tops of the slices are beginning to get crusty and golden brown, 1 hour 10 minutes to 1 hour 15 minutes. Serve warm or at room temperature.

    Nutrition

    Calories: 320kcal | Carbohydrates: 47g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 569mg | Potassium: 784mg | Fiber: 7g | Sugar: 10g | Vitamin A: 32211IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    • Here are more recipes for making the most of Sweet Potatoes.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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