This recipe for roasted sweet potato slices features sweet potato cut into thick rounds, tossed in olive oil, salt, and herbs and then baked in the oven until perfectly tender on the inside with crispy edges on the outside.
Roasted sweet potato rounds recipe
Are you looking for a simple and healthy side dish for your dinner? These oven-roasted sweet potato slices are a perfect dish for any meal that never gets old (in our house, at least).
There are a lot of other methods to cook this delicious root vegetable, but roasting is one of my favorite when I need a quick side dish.
See the recipe card for the ingredients quantities at the end of the post. You will need only a few simple ingredients to make the recipe:
- Sweet potatoes: I always use garnet or jewel sweet potatoes for roasting. They are creamy and sweet.
- Olive oil: tossing the potatoes in olive or avocado oil will make the edges crispy.
- Salt and seasoning: I used salt, garlic powder, onion powder, and dried oregano.
Roasting sweet potato slices requires only 5 simple steps. You can find an overview of the instructions below.
Step 1. Rinse and peel the sweet potato. If you decide to keep the skin on, scrub the potato well to get rid of any dirt.
Step 2. Slice the potato into thick even rounds. I usually make them about ½ inch thick.
Step 3. Place the potato slices in a bowl and add olive oil, salt, and seasonings. Mix well to coat each potato slice.
Step 4. Lay a baking sheet with some parchment paper and place the potatoes in a single layer. Bake in the preheated to 400°F oven for about 20-25 minutes or until the potatoes are tender with crispy edges. No flipping is required.
Tips and tricks
- slice the potato into evenly thick rounds for even cooking.
- parchment paper and olive oil help with crispy edges.
- make it ahead of time by slicing the potato the night before and keeping it refrigerated in an airtight container.
How to serve
This sweet potato dish pairs well with almost any meal. It can be an easy side dish idea for any day of the week or even for your holiday feast.
Below are a few serving ideas:
- Roasted Whole Duck
- Baked Thinly Sliced Chicken Breasts
- Air fryer Chicken Meatballs
- Air Fryer Turkey Mini Meatloaves
Store and reheat
Refrigerate: place any leftovers in an airtight container and store them in the fridge for up to 3 days.
Reheat: for best results, reheat roasted potatoes in the preheated to 375°F oven or air fryer. Microwaving might change the texture.
Other flavors and seasoning
Sweet potatoes already taste great with only a little bit of salt. But if you are looking to add some flavor, below are a few ideas:
- herbs and spices: salt, chili powder, pepper, paprika, thyme, oregano, basil, Italian seasoning.
- sweeteners: maple syrup, brown sugar, honey.
- other: butter, olive oil, bacon, lime, pecan nuts.
Frequently asked questions
It is up to your preference. Skin will add an extra texture to the potatoes.
It is not required to soak sweet potatoes before baking or roasting. Soaking is preferred, only if you are making thinly sliced fries.
I do not recommend freezing roasted sweet potatoes as they will become soggy after reheating. You can easily freeze mashed sweet potatoes.
Roasted Sweet Potato Slices
- 1 medium bowl
- measuring spoons
- 1 Baking pan
- parchment paper
- 1 large sweet potato garnet or jewel
- 1 Tablespoon olive oil
- ¼ teaspoon sea salt add more for serving by taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- Preheat oven to 400°F. Line a baking pan with a sheet of parchment paper. Wash and peel the sweet potato. Slice into thick rounds.
- In a medium bowl, add sweet potato slices, olive oil, salt and spices. Mix until well coated.
- Orange the potatoes on a prepared baking pan in a single layer without overcrowding. Bake for about 25 minutes or until tender inside and the edges become crispy.
- you can leave the skin if preferred.
- try different herbs and spices.
- you can keep slices sweet potatoes in the fridge overnight, as they do not turn dark.
- the nutrition facts are for information purposes only.