2 large sweet potatoes - sliced into thin strips
1/8 cup extra virgin olive oil
5 tbsp Splenda
1 tbsp ground cinnamon
2 tbsp Kosher salt
Heat oven to 425 degrees.
In a small bowl, combine the Splenda, ground cinnamon, and salt. Set to the side.
Arrange the sliced sweet potatoes on a cookie sheet so that they are in one layer.
Drizzle with extra virgin olive oil.
Sprinkle with Splenda mixture.
Bake at 425 degrees for 20-30 minutes, depending on desired crispiness.
Let cool 5-10 minutes before eating.
Number of Servings: 3Recipe submitted by SparkPeople user EVELEZ.