Preheat your oven to 200°C.
Line an oven tray with aluminum foil.
Peel the sweet potatoes and cut into slices about 1cm thick. Place them on the baking sheet.
Drizzle a little olive oil over each side of the sweet potato pieces.
Bake for 30 to 40 minutes at 180°C (gas mark 6).
Season with salt and pepper. Add the chopped coriander and enjoy with your gluten-free quinoa and sunflower crisps.