These deliciously-seasoned roasted sweet potato coins are oil-free, so good for you, and irresistibly delicious!

It’s sweet potato season and that makes my mouth happy.

While I never got into sweet, marshmallow-topped sweet potatoes, I love me some savory sweet potatoes! A simple baked sweet potato drizzled with this homemade, vegan Creamy Italian Dressing … oh yum!

Roasted Sweet Potatoes - Oil free Gluten-Free Vegan

And my new favorite are these very flavorful Oil-Free Roasted Sweet Potato Coins with Creamy Lime Dip. This recipe is oil-free, easy to make, and so good for you – you may want to eat them every day.

Sweet Potatoes and Your Health

One of the best ways to get vitamin A — a nutrient that is essential for healthy eyes, skin, and intestinal tract — is from delicious sweet potatoes.

A half-cup serving of these sweet taters has only 130 calories but delivers 80% of the DV of vitamin A.

Looking to reduce the amount of oil in your diet? These delicious sweet potato coins contain no oil! (Check out my other oil-free recipes here.)

Sweet Potatoes and Weight Loss

Sweet potatoes contain carotenoids that help stabilize blood sugar levels and lower insulin resistance, which helps with weight loss. And because these Roasted Sweet Potatoes Coins are oil-free, they are a healthy and slimming substitute for fattening French fries.

For more delicious help with weight loss, check out my online weight loss program.

What to Serve with Oil-Free Sweet Potato Coins?

These luscious sweet potatoes are so delicious they really can stand on their own. We’ve been known to make a double batch and eat it all for one meal. So good!

You can also serve these along side burgers, like these yummy Beet Burgers.

Serve them alongside a Power Salad for an oh-so-satisfying, healthy lunch.

Or as a side to this amazing Chickpea Salad Sandwich.

They’re perfect for a Thanksgiving meal along side this delicious Chickpea Loaf.

Oil-Free Roasted Sweet Potato Coins with Creamy Lime Dip

These deliciously-seasoned, roasted sweet potatoes are oil-free and irresistibly delicious.

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Prep Time 20

Cook Time 20

Inactive Time 1

Total Time 1 40

Course Side Dish

YIELD 3 servings

All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

1 1/2 pounds sweet potatoes - (about 3 medium to large sweet potatoes)
water
2 teaspoons salt
1 teaspoon granulated garlic
1 teaspoon sweet paprika
1/2 teaspoon granulated onion
1/8 teaspoon dried basil
1 teaspoon salt
2 teaspoons potato starch - (or 1 tsp rice starch + 1 tsp tapioca starch)
2 teaspoons arrowroot powder

Instructions

Scrub sweet potatoes under running water. (Peeling is optional. I don’t peel mine.)
Slice the sweet potatoes into rounds just under 1/4-inch thick.
Put slices in a bowl and cover with cold water. Sprinkle 2 teaspoons of the salt over the top. Gently mix. Allow to soak for 1 hour or up to overnight.
When ready to roast the sweet potatoes, pour the water and sweet potatoes into a colander, and rinse with fresh water.
Pat sweet potato slices dry. (They don’t need to be perfectly dry, but excess moisture should be gone.)
Preheat oven to 425°F
Line two large baking sheets with parchment paper. Spray with cooking spray. Set aside.
Place half of the sweet potato rounds into a very large, rimmed baking pan (a very large, wide bowl will also work).
Combine seasonings and starch in a small bowl or container. Dust sliced sweet potatoes with half of the seasoning/starch mix. Mix with hands to distribute starch mixture evenly over sweet potato rounds. The idea is to get a whisper thin coating of the starch on the potatoes, not to cover them in starch. The starch should be barely visible on them.
Distribute sweet potato coins single layer onto parchment paper. Spray tops of sweet potato rounds lightly with cooking spray or a mist of water.
Repeat with remaining sweet potato rounds.
Bake at 425°F for 15 to 25 minutes or until sweet potatoes are soft and beginning to brown. Amount of time depends on your oven and how thick the slices are. Serve hot with Creamy Lime Dip.

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Want More?

For more healthy and delicious recipes like this one that will simplify your journey to a healthier and thinner you, check out my

Healthy Weight Loss Program!

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And luscious Creamy Lime Dip to go with those Roasted Sweet Taters.

Creamy Vegan Lime Dip

The perfect dip for sweet potatoes.

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Prep Time 10

Total Time 10

Course Condiment, Dip

YIELD 1.75 cups

All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

1/2 teaspoon lime zest - scant
1/4 cup FRESH lime juice - (from about 4 limes)
3/4 cup raw cashews
1 – 2 tablespoon water - depending on how thick you want the dip to be
1 cup mashed silken tofu - scant, (about 7 ounces)
1 1/4 teaspoons granulated onion
1/2 teaspoon granulated garlic
1 1/4 teaspoons salt - scant
1 tablespoon coconut oil - optional

Instructions

Using a citrus zester, zest fresh limes taking care to only use the green part of the skin, not the white part.
Juice the limes. (I use this citrus juicer to juice my limes.)
Place cashews in a colander or mesh strainer and rinse under hot water. Drain well.
Place all ingredients except lime zest in blender and blend until very smooth and creamy.
Add lime zest and blend to mix.
Chill.

Notes

Be sure to buy only fresh cashews and store them in the freezer until ready to use. Old cashews make this dip taste terrible.

For best results, place cashews in a colander and rinse under hot water before using. This will ensure cleanliness and help them blend smoother.

Yield: 1 3/4 cups