Teresa G.


I love to make parchment paper packets full of delicious veggies and herbs. When you open the packet, the aroma is wonderful. Don't be intimidated by the technique because it's really not that difficult! It really cuts down on the clean-up, also.

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1 packet per person
15 Min
15 Min


1- 18 inch sheet(s)
parchment paper
1/2 Tbsp
1/2 medium
sweet potato, peeled and sliced 1/4'" thick
1/2 Tbsp
finely minced crystallized ginger
1 pinch
1 tsp
brown sugar (optional)


Step 1 Direction Photo

1Place oven rack in center position and preheat oven to 400 degrees.

Step 2 Direction Photo

2Spread the butter on center of parchment paper to form a 12 inch circle.

3Place sweet potato slices just to the right or left of the center and arrange to assure no more than a two slice thickness.

Step 4 Direction Photo

4Sprinkle with minced ginger and cinnamon (and brown sugar if using.)

5Now, the fun part (and it should be fun; don't sweat it if it's not perfect.)

Step 6 Direction Photo

6Turn the paper so that the empty half of the paper is closest to you, then fold it over the potatoes.

Step 7 Direction Photo

7Beginning with either side, make a fold about 1/2 to 3/4 inch wide along the length. Repeat (same side.)

Step 8 Direction Photo

8Holding the fold, go up about an inch and fold again; repeat moving and folding all the way around to the end (you will have a half-moon shape when finished.)

Step 9 Direction Photo

9Place on baking sheet and bake at 400 degrees F for 15 minutes. (Do NOT use toaster oven!)

Step 10 Direction Photo

10Remove from oven (packets will be inflated) and either cut the packets open with knife or kitchen shears or unfold and tear. Be careful of the steam! (It will smell great!)

11Refrigerate any leftovers.

About this Recipe

Course/Dish: Vegetables, Potatoes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Wheat Free, Soy Free
Other Tag: Healthy