If you are looking for a great-tasting side, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil, which blends sweet, spicy, and salty flavors, which will have everyone coming back for more!
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Say hello to my delicious sweet potato side dish. With this easy vegetable side dish, hands-on prep time is minimal. I start by slicing the sweet potato into rounds which cuts the cooking time right down, making this a quick and easy side to prepare and cook, ideal for busy weeknight dinners.
These crispy sweet potato slices are a tasty change to your usual potato sides and a healthier option. There’s no excess oil or salt in this dish.
If you love sweet potatoes as much as we do, be sure to try my Air Fryer Sweet Potato Wedges, Mashed Sweet Potatoes, and Southern Candied Sweet Potatoes too!
Ingredients
Here’s what you will need to make the roasted sweet potato slices:
- Sweet potato – you can use any color of sweet potato in this recipe.
- Olive oil – or any other light-flavored oil.
- Brown sugar
- Kosher salt
- Ground cinnamon
- Dried rosemary
- Ground black pepper
- Ground nutmeg
- Maple syrup – or substitute with other unrefined sugar like honey or agave syrup.
How to make Baked Sweet Potato Slices
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
Slice the sweet potatoes into 1/2-inch rounds. Try to keep the slices even for consistent cooking.
Toss the sweet potato rounds in a large bowl with olive oil, ensuring each round is well coated.
In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.
Arrange the rounds in a single layer on your prepared baking sheet, ensuring they’re not touching to allow them to bake evenly.
Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.
Continue baking for 10-15 minutes, or until they’re tender and the edges are crispy.
Remove the rounds from the oven and drizzle with maple syrup.
Let them cool for a few minutes before serving.
Expert Tips
These tips will help you make the best baked sweet potato slices you’ve ever tried.
- When slicing the sweet potatoes, keep the slices even-sized, as this will ensure consistent cooking in the oven.
- Arrange the sweet potatoes in a single layer, ensuring they are not touching. You want the sweet potato to bake and not steam in the oven.
- This recipe is easily doubled up to serve a larger group of diners. However, don’t be tempted to overload the tray; instead, I recommend preparing a second baking sheet.
Flavor variations
- You can leave the sweet potatoes unpeeled in this recipe if you choose to.
- If you like a bit of spice, add a pinch of cayenne, ground chili, or red pepper flakes.
- Add a smoky twist to the spice blend with some smoked paprika.
- Swap the maple syrup for another unrefined sugar like honey or agave syrup.
- Once you have turned the sweet potato slices in the oven, sprinkle over some grated Parmesan cheese and place back in the oven to crisp up.
What to serve with Baked Sweet Potato Slices
These crispy baked sweet potato slices are the perfect side dish or appetizer. Thanks to the blend of sweet, spicy and salty flavors in these savory sweet potato slices, you can serve them with a variety of main dishes.
Great with poultry, meat, and seafood, try them with my Oven Fried Chicken, Spinach Stuffed Chicken Breasts, Air Fryer Turkey Burgers, Easy Oven Baked Salmon, Air Fried Jamaican Jerk Pork, or my Air Fryer Steak Kebabs.
How to store
Make ahead: Hands-on prep time for this dish is minimal, so I recommend preparing this dish when you are ready to cook the potatoes. Once peeled, sweet potatoes start to oxidize and will turn brown.
To refrigerate: Once cooked and cooled, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them at 400 degrees Fahrenheit for 3-5 minutes to crisp them back up.
FAQs
In this recipe, you can choose to peel the sweet potatoes or slice them with the skin on. It’s entirely down to personal preference.
Yes, sweet potatoes are a healthy vegetable and packed full of fiber which helps promote a healthy digestive system; vitamin A, which is great for healthy eyes and your immune system and a good source of potassium.
If you have tried this Baked Sweet Potato Slices recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Baked Sweet Potato Slices
Ingredients
- 2 medium sweet potatoes rinsed, dried and peeled
- 2 Tablespoons olive oil
- 2 Tablespoons brown sugar
- 1.5 teaspoons kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon dried rosemary crushed
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon nutmeg
- 2 Tablespoons maple syrup
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
- Slice the sweet potatoes into 1/2-inch rounds. Try to keep the slices even for consistent cooking.
- In a large bowl, toss the sweet potato rounds with olive oil, ensuring each round is well coated.
- In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.
- Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.
- Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.
- Continue baking for 10-15 minutes, or until they're tender and the edges are crispy. Remove the rounds from the oven and drizzle with maple syrup. Let them cool for a few minutes before serving.
Notes
- You can leave the sweet potatoes unpeeled in this recipe if you choose to.
- If you like a bit of spice, add a pinch of cayenne or red pepper flakes.