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Sweet Potato Slices with Micro Pea Shoots


3 long and narrow sweet potatoes, peeled and sliced into ¼ inch thick slices

2 tablespoons of chopped garlic chive microgreens

2 teaspoons of sea salt

Freshly ground pepper, to taste

3 tablespoons unsalted butter

2 cups of micro pea shoots, cut to 1 to 1 ½ inches long

2 teaspoons light olive oil


Preheat the oven to 325 degrees

Using one tablespoon of butter, butter a large cookie sheet and arrange the sweet potato slices on the sheet in a single layer, close together.

Sprinkle the sweet potato slices with the garlic chive microgreens, salt, and pepper, to taste.

Using the remaining 2 tablespoons of butter, pinch off small pieces of butter and place on each sweet potato slice.

Bake for 20 to 25 minutes

Place the pea shoots in a small bowl and toss gently with the oil until the shoots are coated.  Place the potato slices on a serving dish and top each with the pea shoots (2 to 3 shoots per slice).

Serve at room temperature.

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