Roasted Sweet Potato Slices

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Simple but packed with flavor, these roasted sweet potato slices are naturally sweet, tender with golden brown edges. Using only a handful of ingredients, they're easy to prepare but very versatile. This recipe is great for meal-prep or as a side dish, even to add to your holiday spread.

This is a picture of a sheet of roasted sweet potato slices.

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Why You'll love this recipe

This is such a fun way to roast sweet potatoes. They're tender, caramelized with golden edges and simply delicious. Roasting veggies give them such a good flavor like this cauliflower and carrots and Brussels sprouts.
Sweet potatoes are nutrient-packed, rich in fiber and vitamins making them a nutritious side dish.
They're very easy to make. You can different herbs and spices, and serve them with meats, fish, in bowls or as a side for holiday meal like Thanksgiving.
These sweet potato slices are great for meal-prep as they reheat well and kid-approved.

Key Ingredients and variations

Sweet potatoes: large ones, scrubbed, peeled and sliced.
Oil: use a neutral tasting oil like avocado oil or oil of choice.
Brown sugar: brings out the naturally sweet flavor of sweet potatoes and helps getting gorgeous golden edges.
Seasoning: salt, pepper, onion powder, garlic powder and smoked paprika if you like it.

This is a picture of the ingredients used to make this recipe.

How to make Roasted sweet potato slices

Preheat oven to 410° Fahrenheit. Line baking sheet with parchment paper.

This is a picture of the sweet potatoes being peeled and sliced.

Scrub and peel sweet potatoes. Slice in about ½-inch slices.

This is a picture of the spices being mixed together.

Combine together brown sugar, onion & garlic powder, salt, pepper and smoked paprika if using.

This is a picture of the sweet potatoes in a bowl with oil.

Add sweet potato slices to bowl and drizzle with oil. Toss until coated.

This is a picture of the sweet potatoes in a bowl with oil with the seasoning added.

Add spice mix and stir until well coated.

This is a picture of the sliced sweet potatoes on the baking sheet before roasting.

Place the slices on baking sheet in one single layer.

This is a picture of the sliced sweet potatoes on the baking sheet after roasting.

Bake for 16 to 22 minutes, flipping halfway, or until sweet potatoes are tender. Sprinkle with parsley, serve and enjoy!

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Tips

Try to slice the sweet potatoes evenly, not thinner than ¼-inch and not thicker than ½ inch.
Don't overcrowd the baking sheet. To get caramelized edges, it's best to have them on a single later with a little room.
Feel free to spray the slices halfway with a little spray cooking oil, especially after you flip them.
Play around with spices and herbs. You can even use a little cinnamon.

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frequently asked questions

Do I need to peel the sweet potatoes?

No you don't, if you enjoy the skin keep it on. Just make sure to scrub and rinse them well under cold water. Pat them dry after. I recommend peeling them but it's a really personal preference to do so or not.

This is a picture of a sheet of roasted sliced sweet potato slices.

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Priscilla Lawrence

Simple but packed with flavor, these roasted sweet potato slices are naturally sweet, tender with golden brown edges. Using only a handful of ingredients, they're easy to prepare but very versatile, this recipe is great for meal-prep or as a side dish.

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Course Side Dish

Cuisine American

Servings servings

Calories 136.6 kcal

Equipment

Ingredients

2-3 sweet potatoes
1 tablespoon oil + spray cooking oil if needed. Olive or avocado oil.
½ tablespoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika optional

Instructions

Preheat oven to 410° Fahrenheit. Line a baking sheet with parchment paper.
Scrub, rinse and peel the sweet potatoes. Slice them in about ½-inch slices.
Combine together brown sugar, onion powder, garlic powder, salt, pepper and smoked paprika if using.
Add the sweet potato slices to a bowl and drizzle the oil. Toss until well coated.
Add the spice mix and stir until well coated.
Place the slices on baking sheet in one single layer.
Bake for 16 to 22 minutes, flipping them halfway, or until the sweet potatoes are tender when poked with a fork. Sprinkle with parsley, serve and enjoy!

Notes

Sweet potatoes: cooking time will vary depending on their size.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

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Picture of Priscilla Lawrence owner of Sprinkled with Balance.

About Priscilla Lawrence

Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.

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