Baked Sweet Potato Rounds Recipe
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An easy video tutorial on how to make healthy, baked sweet potato rounds / slices in the oven, crispy on the outside and fluffy on the inside. 
Baked Sweet Potato Slices
You guys, I already know we are going to keep these vegan roasted sweet potato rounds on repeat all season long. Whole 30, paleo, a stupidly easy recipe for a fall side dish or appetizer everyone is sure to love. The perfect addition to your Thanksgiving and Christmas dinner and any cold winter day.
All you need is a hot oven, some thick sliced sweet potatoes, just a little olive oil and lots of deeply flavorful spices. Toss everything together, roast for about 20 minutes and it’s done! Lightly sweet and savory perfection!
Seasonings
Remember to season your potatoes very well all over, use your hands for best coverage but do this just before throwing them in the oven. This way they end up with a nicely seasoned lightly charred crispy crust and tender interior. The best of both world I tell ya!
How Long to Roast Sweet Potatoes
- 1 Inch thick Rounds or Slices: roast about 20 minutes or so @500″F flipping half way.
- 1 Inch Cubes: approximately 25 – 30 minutes @375″F.
- Baked Whole Sweet Potato: about 45 minutes @375″F pricked with a fork or pairing knife for the steam to escape (optionally loosely wrapped in foil but not necessary).
Toppings Suggestions
- Coat in brown sugar + cinnamon before roasting
- Brown Butter Fried Sage
- walnut pesto + grating of vegan parmesan cheese
- chive pesto
- drizzle with chimichurri sauce
- get festive for Thanksgiving with this cranberry blackberry sauce.
- black beans, chunky guacamole and salsa.
- herbed ricotta + candied walnuts
- Giardiniera
- appetizer with goat cheese, cranberries & balsamic glaze!
Oven Baked Sweet Potato Rounds Recipe
An easy show stopper recipe for oven baked sweet potato rounds / slices that you'll keep on repeat all season long!
Print Recipe
Ingredients
- 3 large sweet potatoes -
- 1 tbsp olive oil (+ more as needed)
- 1 tsp red pepper flakes + more to taste
- 3 tsp smoked paprika (sweet not bitter)
- 1 pinch sea salt
- freshly cracked black pepper to taste
- 2 sprigs parsley for garnish
Instructions
- Preheat the oven to 500”F.
- Peel the sweet potatoes and slice them into 1 inch rounds / slices.3 large sweet potatoes
- In a large mixing bowl combine together the olive oil, sea salt, paprika, red pepper flakes and ground black pepper. Mix to combine.Toss the sweet potato rounds to coat with the olive oil all over.1 tbsp olive oil, 1 tsp red pepper flakes, 3 tsp smoked paprika, 1 pinch sea salt, freshly cracked black pepper to taste
- Arrange the potato slices on a very lightly oiled baking sheet and roast for 10 minutes in the preheated oven. Turn them on the other side and roast an additional 10 minutes or until nicely golden brown around the edges.3 large sweet potatoes
- Serve hot with freshly cracked black pepper on top and garnished with the herbs, pesto, guac or chimichurri sauce.2 sprigs parsley
With Brown Sugar and Cinnamon!
- Mix together 2 tbsp brown sugar + 1/2 tsp cinnamon + 1/2 tsp nutmeg + 3 tbsp olive oil. Toss the potato rounds to coat well and bake in a 500"F for about 15-20 minutes. Flip once half way. Serve drizzled with maple syrup and sprinkled with orange zest.
Video
Notes
Sweet Potatoes Roasting Temperatures
-
- 1 Inch thick Rounds or Slices: roast about 20 minutes or so @500"F flipping half way.
- 1 Inch Cubes: approximately 25 - 30 minutes @375"F.
- Baked Whole Sweet Potato: about 45 minutes @375"F pricked with a fork or pairing knife for the steam to escape (optionally loosely wrapped in foil but not necessary).
- SWAP - You can use the same recipe to make golden potato rounds that are equally delicious
Nutrition
Calories: 120kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Sodium: 63mg | Potassium: 372mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14785IU | Vitamin C: 2.6mg | Calcium: 33mg | Iron: 1mg
Servings: 4 people
Calories: 120kcal
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SO TASTY!!! I used the brown sugar recipe for these. They were roasted absolutely perfectly! Next time I’ll use regular potatoes as you noted. I’m sure they’re going to be just as perfect. Thank you so much, I’ve had a hard time finding a recipe that didn’t over or under cook the potatoes. Your timing was literally spot on!
I am so happy you loved the recipe Lara, it’s my favorite too! ~ Florentina Xo’s
I went looking for a spicy sweet potato round recipe and tried these. OMG, they were absolutely incredible! I made them almost exactly as instructed. I added a little extra red pepper flake (and accidentally extra paprika because I had a clump and dumped it everywhere, haha). After I pulled them out of the oven, I drizzled just a little bit of honey over the sweet potatoes because I love the combo of honey and paprika. Thanks for this lovely recipe.
I need to make these asap…they look so good.
Great recipe! I love simple. The recipes where you have to peel, shred, shape, etc. are not for me! I don’t have the time. Thanks for sharing this!
Love this method and recipe! Think I’ll have mine with a poached egg on top.
These sweet potato pieces look beautiful! I have never tried preparing them this way. Thanks for the idea!
I love matching sweet potatoes with paprika: this recipe is going right in the oven today!!! Thanks, love it!
Since I’m only feeding myself, will these be good to save in the fridge? And how would I go about reheating them?
Hi Devin, you could always just make as much as you’ll eat. Tough they save well in the fridge they won’t be quite the same when reheated. I would suggest reheating on a cast iron plate/skillet with a tiny lug of olive oil. Enjoy!
Are the sweet potato rounds cut 1 1/2″ thick? They don’t look that thick or is the potato supposed to be that diameter?
Yes they are Kathy, photos can be deceiving but they are pretty thick. You can cut them thinner If you like, but I wouldn’t go any less than 3/4″ thick, and make sure to check on them sooner so the don’t burn. Have a great week!