Baked Sweet Potato Slices
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Baked Sweet Potato Slices are the perfect side dish, made with minimal prep time and simple ingredients like olive oil, spices, and brown sugar, ready in under 45 minutes!
Sweet potatoes are very flavorful and full of good nutrition. For more sweet potato recipes, check out these Air Fryer Sweet Potato Fries, Honey Oven Roasted Sweet Potatoes, and Slow Cooker Sweet Potato Soup!
Roasted sweet potatoes are a quick, easy, and healthy side dish for a holiday dinner or weekly meal prep. The brown sugar and cinnamon work together with the natural sweetness of the potatoes, which is balanced out with a pinch of kosher salt.Â
For the regular potato version, check out my Baked Potato Slices recipe which uses gold potatoes.
Ingredients You’ll Need
Sweet Potatoes. The sweetness from the potatoes pairs really well with the cinnamon and brown sugar. If you want to use a different type of potato, I would leave out the brown sugar and cinnamon.
Olive Oil. For roasting recipes, it’s fine to go with an extra virgin olive oil. The roasting process won’t be enough to burn the oil. You can also use avocado oil or canola oil.
The olive oil helps keep the spices on the sweet potatoes and helps the spice mixture coat them evenly.
Brown Sugar. Brown sugar gives the sweet potatoes a really nice sweet caramelized flavor.
Spices. The cinnamon in this spice blend helps give the slices a flavor profile that is similar to sweet potato casserole, but without all of the calories of a holiday dish. You can also add salt and ground black pepper to taste at the end, if you want more of those flavors.
For more savory notes, leave out the cinnamon and add a teaspoon garlic powder, onion powder, or curry powder.Â
How to Make Baked Sweet Potato Slices
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Wash your potatoes thoroughly, and dry completely with a paper towel. In a small bowl, whisk together olive oil and spices.
- Cut the sweet potatoes into 1/4-inch slices. Add the sweet potato rounds to a large ziplock bag, and pour the spice and oil mixture over the potatoes. Seal the bag and use your hands to move the sweet potatoes around until they are evenly coated with the spice mixture.
- Transfer the sweet potato rounds onto the prepared baking sheet, spacing them out as much as possible.
- Bake for 30-40 minutes in a preheated oven, or until the sweet potatoes are fork-tender and golden brown on top. If you want more caramelization, turn the broiler on for 2-3 minutes, watching really closely because the broiler can burn food very quickly. Season with salt as needed once they’re done.
Frequently Asked Questions
Sweet potato slices will bake nicely at 400°F-425°F. This can also depend on how thinly you slice the potatoes. A thinner slice will need less time than a thicker slice. The potatoes are done when they are fork-tender. You can also turn on the broiler for a minute or two to make sure the tops are nice and caramelized.
The trick to crispy oven-baked potatoes is to soak them in water first. Place the sweet potato rounds in a large mixing bowl, then fill with water until submerged. Let them soak for at least 30 minutes in the refrigerator.Â
Once done, drain the water and dry the potatoes completely with a paper towel. Then coat with oil and seasoning mixture as usual. Once they’re fork-tender, turn the broiler on for 2-3 minutes, watching closely so they don’t burn.Â
It also helps to slice the potatoes on the thinner side, because the middle will usually still be soft.Â
Storage
Refrigerate roasted sweet potato slices for 2-3 days in an airtight container.
Freeze sweet potato slices in an airtight container for 2-3 months.
More Potato Side Dish Recipes
- Loaded Baked Potato Casserole
- Classic Potato Leek Soup
- Cheesy Hamburger Potato Casserole
- Easy Slow Cooker Potatoes
- Air Fryer French Fries
Recipe Variations
- Make these roasted sweet potato slices spicy with a dash of cayenne pepper, chili powder, or red pepper flakes.
- Instead of brown sugar, try adding maple syrup or honey for sweetness.
- For more flavor, add a small amount of butter on each slice right as it comes out of the oven, so it’s still hot enough to melt the butter.
- You can also cut sweet potato wedges, and bake them using this basic recipe as a guide. Make sure to soak the sweet potato wedges in water for 30 minutes in the refrigerator, then dry completely with a paper towel before adding to the spice mixture.Â
- If you’re looking for more savory flavors, omit the brown sugar and cinnamon, and add a pinch of garlic powder or balsamic vinegar.
- For a slightly different flavor profile, add a pinch of nutmeg and some orange zest on top.
Cooking Tips
- You can also make this recipe by cutting up sweet potato cubes instead of slices.
- You do not need to remove the skin for this recipe, but you can if you want to.
- The cooking time may vary depending on how thick you slice the potatoes.
- If you don’t have parchment paper, line the baking tray with aluminum foil and grease with cooking spray. Then discard the aluminum foil when you’re done for easy cleanup!
- You can also make this in a large baking dish.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Baked Sweet Potato Slices
Ingredients
- 3 large sweet potatoes , washed and cut into 1/2-inch slices
- 4 tablespoons extra virgin olive oil
- 1 tablespoon light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Equipment
- 1 Sheet pan
- 1 ziplock bag large
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. In a small bowl, whisk together olive oil and spices.
- Add sweet potato slices to a large ziplock bag. Pour the spice mixture over the potatoes and seal the bag. Use your hands to move the sweet potatoes around until they are evenly coated with the spice mixture.
- Transfer the sweet potato rounds onto the baking sheet, spacing them out as much as possible.
- Bake for 30-40 minutes, or until the sweet potatoes are fork-tender and golden brown on top. If you want more caramelization, turn the broiler on for 2-3 minutes, watching closely because the broiler can burn food quickly.
Notes
- You can also make this recipe by cutting up sweet potato cubes or wedges instead of slices.
- You do not need to remove the skin for this recipe, but you can if you want to.Â
- The cooking time may vary depending on how thick you slice the potatoes.Â
- If you don’t have parchment paper, line the baking tray with aluminum foil and grease with cooking spray. Then discard the aluminum foil when you’re done for easy cleanup!
- You can also make this in a large baking dish.Â
Nutrition
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