In a large mixing bowl, combine all the ingredients for the sweet potato dressing. Whisk to combine and adjust for taste.
Add the sweet potato rounds, and use your hands to cover all the pieces in the dressing. If you have time, let them sit for a while – I let mine sit for an hour or two.
Preheat the oven to 200 degrees Celsius, and line a baking tray.
Once the oven is ready, place the slices on 2 baking trays. If you like really crispy sweet potato, you could try adding a teaspoon of cornflour to the dressing mixture. Just make sure to pour some out for the coconut yoghurt dressing before you do.
Cook the sweet potato for 20 minutes. After this, flip the sweet potato coins, brush them with a bit of extra dressing, and cook for an additional 10-20, depending on how large your rounds are.