Roasted Sweet Potato Slices

Why You’ll Love This Recipe

These roasted sweet potato slices are easy, customizable, and always satisfying. They require minimal effort and deliver maximum flavor—slightly sweet, slightly savory, and perfectly roasted every time. Whether you’re pairing them with dinner or adding them to salads, bowls, or breakfast plates, they’re a go-to that never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes (medium-sized, skin-on or peeled)
• Olive oil
• Salt
• Black pepper
• Optional seasonings: garlic powder, paprika, rosemary, cinnamon, or chili flakes

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash and dry the sweet potatoes. Peel them if desired.
3. Slice the sweet potatoes into ¼-inch thick rounds, keeping the slices as even as possible for consistent roasting.
4. In a large bowl, toss the slices with olive oil, salt, pepper, and any optional seasonings.
5. Arrange the slices in a single layer on the prepared baking sheet without overlapping.
6. Roast for 20–25 minutes, flipping the slices halfway through, until they’re golden brown on the edges and tender in the center.
7. Remove from oven and serve hot, warm, or at room temperature.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Sweet & Spicy: Add a pinch of cayenne and cinnamon for a bold contrast.
• Savory Herb: Toss with dried rosemary or thyme for an herby flavor.
• Cheesy Finish: Sprinkle with grated parmesan or nutritional yeast after roasting.
• Maple Glazed: Drizzle with maple syrup in the last 5 minutes of baking.
• Balsamic Roasted: Add a splash of balsamic vinegar for tangy depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place on a baking sheet and warm in the oven at 350°F (175°C) for 10–12 minutes to restore crispness.
They can also be reheated in an air fryer or lightly pan-fried. Avoid microwaving if you want to keep the edges crispy.

FAQs

Do I need to peel the sweet potatoes?

No, the skin is edible and crisps up nicely when roasted. Peel them if you prefer a smoother texture.

Can I make these ahead of time?

Yes, you can prep and roast them in advance, then reheat in the oven when ready to serve.

Can I use other types of potatoes?

Yes, this method also works well with Yukon gold or red potatoes.

How do I keep the slices from getting soggy?

Don’t overcrowd the baking sheet and make sure the slices are in a single layer with space between them.

Can I freeze roasted sweet potato slices?

Yes, freeze in a single layer first, then store in a freezer-safe bag for up to 2 months. Reheat in the oven or air fryer.

Are these good for meal prep?

Definitely! They reheat well and pair with many dishes throughout the week.

How thick should the slices be?

About ¼ inch thick is ideal—thin enough to get crispy edges, but thick enough to stay tender inside.

Can I cook these in the air fryer?

Yes, air fry at 375°F for 12–15 minutes, flipping halfway through.

What dipping sauces go well with these?

Try garlic aioli, spicy mayo, honey mustard, or a yogurt-based dip.

Are these suitable for kids?

Yes! They’re naturally sweet, soft inside, and fun to dip—great for all ages.

Conclusion

Roasted Sweet Potato Slices are a deliciously simple side that delivers big on flavor, texture, and versatility. Whether you’re serving them with dinner, using them in bowls, or enjoying them as a snack, they’re an easy, wholesome addition to any meal. Crispy, golden, and endlessly customizable—these slices are sure to become a staple in your kitchen.

Roasted Sweet Potato Slices

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Roasted Sweet Potato Slices are crisp-edged, tender-centered rounds seasoned simply and roasted to perfection. They’re easy to make, versatile, and perfect as a side dish, snack, or meal prep addition.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

• 2–3 medium sweet potatoes (skin-on or peeled)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1/2 tsp garlic powder, paprika, rosemary, cinnamon, or chili flakes

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash and dry the sweet potatoes. Peel if preferred.
3. Slice into 1/4-inch thick rounds, keeping slices uniform in thickness.
4. In a bowl, toss sweet potato slices with olive oil, salt, pepper, and any optional seasonings.
5. Arrange in a single layer on the baking sheet without overlapping.
6. Roast for 20–25 minutes, flipping halfway through, until edges are golden and centers are tender.
7. Serve warm or at room temperature.

Notes

• Don’t overcrowd the baking sheet—airflow ensures crispiness.
• Use a mandoline for perfectly even slices.
• Try different seasonings to match your main dish or taste preferences.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 180
• Sugar: 6g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 0mg