There are lots of variations on how to make sweet potatoes. I have a mandolin and know how to use it!

 I like to cut them thin like this because they cook quickly and can handle most temperatures if you’re using the oven for something else. 
So I take the sweet potato and peel it almost to the end, slice it with the mandolin, place into a bowl and season it. 

Sweet potatoes don’t really need too much, I like salt and pepper. You can also season them after they cook. A little bit of freshly grated nutmeg or even pumpkin pie spice adds a more holiday flavor. 

I spread it out on a baking sheet and then just let it cook. If you’re making a dinner where you’re plating the food, I like to make circular or square individual portions. In this case, I cooked the brussels sprouts for about 20 minutes while I was preparing the rest, then added them. Temp was at 375. 

Yum!