• Rhea Johansen

Loaded Sweet Potato Rounds

2 large sweet potatoes, sliced into ⅛-inch thick rounds 2 cups shredded cheddar cheese 4 slices bacon, cooked and crumbled 2 green onions, sliced ½ cup sour cream

Preheat oven to 375°F. Spray 2 large baking sheets with non-stick cooking spray and place the sweet potato slices about ½-inch apart on the prepared baking sheets. Cook for 15 minutes, then flip them over, rotate pans, and cook for another 12-15 minutes, until crispy on the edges and the centers have softened.pans, and cook for another 12-15 minutes, until crispy on the edges and the centers have softened. Remove from the heat and carefully sprinkle 1 tbsp. shredded cheese on each round. Add a few bacon crumbles and place back in the oven for 1-2 minutes, until the cheese has melted. Garnish with a teaspoon of sour cream and a sprinkle of green onion slices on each. Serve warm.