Saturday, January 14, 2012

Sweet Potato Chips - New Recipe of the Week

Okay, I might be one of the few remaining people on the planet who hadn't ever prepared sweet potato chips, but this Paula Deen recipe provides a new twist.  And this will come as a surprise to those of you who know me as a "stick to the script" type of person. . . I actually deviated from Paula's recipe by sprinkling half the chips with cinnamon sugar.  Then I sprinkled them with a little more cinnamon for good measure.  Both versions were delicious! I honestly couldn't decide which I preferred.

If you have a different way of preparing sweet potato chips, please share in the comments section. We will definitely be making these again!

Note: I have copied Paula's recipe verbatim below, but from my experience with her recipes, I cut the butter in half, and that was more than enough. I also used the dry-roasted peanuts we had on hand and skipped the salt. 

Paula Deen's Recipe:

2 large sweet potatoes
8 tablespoons (1 stick butter), melted
1 cup honey-roasted peanuts, chopped
Salt to taste

Preheat oven to 450 degrees.  Line two large baking sheets with foil; lightly grease.  Slice potatoes to 1/4 inch thick.  Dip potatoes in melted butter and arrange on baking sheet so that chips do not overlap.  Sprinkle with peanuts.  Bake for 15 to 20 minutes.  Sprinkle with salt. 


  1. that looks really good! and I really enjoy sweet potatoes so I'll definitely have to give it a shot.

  2. Ben, there are many ways to fix sweet potato chips - some are more like regular potato chips, using olive oil instead of butter. It will be fun to try different versions.