Yummy. Slice sweet potato really thin, with a mandoline or a sharp knife. Toss with a bit of melted butter and/or olive oil. Spread in one layer on a baking sheet. Roast for 15 minutes or so, turning once, until golden and marked with blisters. Remove from oven and toss with sea salt or kosher salt and/or freshly ground black pepper. Enjoy.
You can do the same thing with beets, parsnips, and other root crops.
Can that be a camotecue?
I know this is kind of late, but I just read something about making “chips” on Baking Sheet. I bet it would be awesome with sweet pototoes. Here’s the link: http://bakingsheet.blogspot.com/2005/11/healthy-potato-chips.html