Slice sweet potatoes slightly less than 1/4 inch thick and leave the skin on.
Heat a large skillet (we prefer cast iron) over medium-high heat. Once hot, reduce heat to medium and add oil to pan. Swirl to coat.
Add sweet potatoes in an even layer, sprinkle with salt (optional), and cover. Cook for about 3-4 minutes or until the underside is golden brown. Then flip and cover again. Reduce heat slightly if cooking too quickly. Cook for about 3 minutes, or until the sweet potatoes are golden brown on both sides and fork tender.
Enjoy as is! We love these as part of breakfast bowls, with hummus, or just drizzled with tahini!
Store leftovers covered in the refrigerator up to 2-3 days. Not freezer friendly. Reheat on the stovetop over medium heat for best results.
*Nutrition information is a rough estimate calculated without optional ingredients.