I discovered these about 2 1/2 weeks ago. I’ve made them 6 times already (and have been on vacation one week out of that time). For variety I cook them with different seasonings. We love them. Ms Chrissy likes them also. Great for diabetics or individuals on restricted diets.
Rinse and peel the sweet potatoes. Slice the potatoes into 1/4 inch medallion pieces.
Coat the sweet potatoes with olive oil, balsamic vinegar and Cajun seasonings or salt and pepper.
Place on a cookie sheet that has been lined with foil, spray with Pam or other non-stick cooking spray and line the medallions.
Bake in preheated hot oven of 425 for 15 minutes, then turn over and bake for another 15 minutes or until tender, don't let them dry out.
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