My number one favourite vegetable topper is spiced sweet potato chips. Now I'm using the word chips loosely here, they're more thin rounds that are seasoned and baked until deliciousness occurs. They don't get crispy likes chips but they get chewy and caramelized. They are so satisfying to eat - starchy, sugary, spicy - and I can't stop making these! I toss them into my salads and they add the perfect chewiness to a plain old salad and they fill you up with good sugary carbs.
I made a few trays seasoned with different spices - 1 tray with cumin & sumac, 1 tray with cayenne pepper, and 1 tray with salt and pepper.
Spices: cumin, sumac, cayenne pepper (and any others that do it for you)
1) Preheat your oven to 375 degrees F.
2) Wash sweet potatoes and leave skins on. Thinly slice into 1/8" slices.
3) Lay slices on a parchment lined baking tray. Lightly season with spices, lightly drizzle with olive oil and bake for 10-15 minutes, turning sweet potato slices over halfway through baking. Continue to bake until they're lightly caramelized. Make sure to watch them in the last few minutes of baking - some of the thinner slices may start to burn. If that happens, remove the thinner pieces and keep baking the rest until they're all perfectly cooked through and a little crispy.
I like to bake mine until that tipping point where they're juuuust about to burn. That way they're a little charred, crispy and super tasty. Enjoy your carbs!! :)