3 medium sweet potatoes
2 tablespoons olive oil
1 1/2 tablespoons brown sugar
1 tablespoon fresh rosemary leaves
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon chipotle seasoning
1 teaspoon salt or to taste
Freshly cracked pepper or to taste

Preheat the oven to 400 degrees F. Wash and peel the sweet potatoes, then cut them into thin slices (using a mandolin works best, but be careful). In a small bowl, stir together the brown sugar, smoked paprika, rosemary, garlic powder, chipotle seasoning, cayenne pepper, salt, and some freshly cracked pepper. Place the sweet potato slices in a large bowl and drizzle the olive oil over top. Sprinkle the spice mix over the sweet potatoes, then toss until the potatoes are evenly coated in oil and spices. Arrange the seasoned sweet potato slices in a cast iron skillet, stacked in a row. Cover the skillet with foil and roast in the preheated oven for 30 minutes. Remove the foil and let cook for an additional 15 minutes. Test the sweet potatoes with a fork for doneness. If they’re still firm, allow them to roast for an additional 10-15 minutes. If they become too brown during that time, cover the dish with foil to prevent further browning.

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