This Is the One and Only Way I Ever Want to Cook Sweet Potatoes

Peeling the sweet potatoes is optional. The recipe calls for peeling the potatoes before you cut them into thick rounds, but I actually prefer leaving them unpeeled. Not only does it save a step, but it also lends some extra nutrients and one more layer of texture to the end results.

You can use ghee or coconut oil instead of butter. I’ve made these 99% of the time with melted butter but have tried them with ghee, too. I’m not going to lie: They’re better with butter because butter browns and you get all that luxurious caramelization, but they’re still very tasty with ghee. I imagine the nutty flavor of coconut oil would also be successful.

Finish with flaky sea salt, if you have it. If you keep flaky sea salt stocked, most definitely sprinkle a few big pinches on the rounds immediately after pulling them from the oven. The crunchy, briny flakes really are a special finishing touch here.