1 sweet potato cut into quarter size pieces (leave skin on)
Olive oil to coat (~1-2 T)
1 t paprika
1/4 c nutritional yeast
Salt + pepper to taste
salt + pepper
red chili flakes
HOW TO MAKE
Trim and wash brussel sprouts, leave whole. Fill a sauce pan with 1 inch of water and bring to a boil. Put a steamer in the pot and steam the brussels for 10 minutes.
Preheat oven to 425 degrees, while brussels are steaming prep the potatoes by washing and cutting into bite size pieces (I leave the skin on, extra nutrition!).
Line a baking pan with parchment paper and evenly spread out the sweet potato. Drizzle olive oil and sprinkle spices across the potatoes using only half of the nutritional yeast. Toss the potatoes with your hands and spread them out evenly again. Sprinkle the remaining nutritional yeast on top and bake in the oven for ~30 minutes until crispy/fork tender.
Remove brussls and toss in olive oil, garlic powder, onion powder, salt, pepper, red chili flakes. Line on parchment paper lined baking sheet and press down with a Masson jar to flatten. Add a little more seasoning, the mason jar pulls up some when mashing.
Bake at 425 for about 20 minutes until crispy.