Baked Sweet Potato Slices
I love sweet potatoes because they are versatile and have many benefits! If you get bored with a variety of snacks that can be complicated to make, and you’re looking for an easy recipe that makes a delicious and nutritious snack to spice up your day, try these sweet potato slices!
This sweet potato dish is a better alternative to regular potato chips or fries and is much easier to make. This delicious snack is tasty and packed with vitamins, fiber, and natural sweetness. Moreover, they go with everything.
There is nothing complicated about this recipe. It’s great for anyone who wants to spice up the snack routine.
Whether you’re a sensible eater or have a sweet tooth, you’ll love this easy and delicious treat!
Why You’ll Love This Sweet Potato Recipe
I’m sure you’ll like this easy sweet potato recipe because it is:
- Amazingly delicious: When you bake these potatoes in the oven, their natural sweetness comes out, making them caramelized and surprisingly tasty. You can serve this nutritious meal alongside any main dish, and it’s perfect for the holidays.
- Light and Simple: These sliced sweet potato rounds use light seasoning with simple spices (salt, pepper, and Italian herbs). So this dish is gentle on the stomach.
- Budget-friendly: The ingredients for the recipe are also cheap and easy to find.
- Nutritious dish: One excellent source of fiber is sweet potatoes. They are also high in vitamin C, beta-carotene, and carbohydrates.
- Vegan & gluten-free: If you’re vegan or following a gluten-free diet, you may enjoy these sweet potato rounds without worry.
- Perfect side dish: You can pair these crispy, caramelized slices with almost any main dish you can imagine. These rounds of sweet potatoes are excellent with meat, poultry, or fish. It is a delicious and nutritious side dish for the holiday meal.
- Ideal vegetarian main course: Complement it with an additional vegetable side dish, such as sautéed Brussels sprouts, to make a remarkably nutritious and filling meal.
- Make ahead: You can slice the sweet potatoes, season them a few hours before, and bake them later.
Ingredients You Need
- Sweet potato: The star of the dish! For this recipe, I used traditional orange sweet potatoes.
- Olive oil: I prefer olive oil for this recipe because I enjoy the flavor it adds to these root veggies. Additionally, you can use your favorite oil, like avocado, coconut oil, or even melted butter.
- Italian herbs: This mix of dried herbs gives this dish its taste and aroma. Or try fresh rosemary.
- Coarse black pepper: For giving it the right amount of heat and flavor.
- Himalayan salt: To balance the flavors. You can also use sea salt.
- Grated hard cheese: Grate some cheese over as topping for a delicious finish.
- Red pepper flakes: A little pinch of red chili flakes gives this dish a vibrant color and a kick of heat.
- Chopping board
- Kitchen knife/ mandolin slicer
- Mixing bowl
- Roasting pan
How To Make Baked Sweet Potato Slices
Preheat the oven to 180°C/ 356°F/ gas mark 4. Next, grease the roasting pan with olive oil and set aside. Applying oil to the pan will make cleanup easy.
Next, trim the potatoes’ ends. Using a large, sharp knife, peel them and cut them into even, 0.2-inch thick slices. These orange root vegetables come in different shapes. So, some round discs will be large, and others will be narrower. Put them all into a big bowl.
Now, put the slices of sweet potatoes into a big bowl. Add spices such as Italian mix herbs, black pepper, and salt to add flavor. Mix the ingredients with a spatula or your hands to ensure all the potato slices are well coated in the spices mix.
Finally, arrange the sweet potato slices in a single layer on a greased roasting pan. Lay them out in a single layer to ensure the pieces cook nicely and evenly.
Bake for 30 minutes in the oven or until they are crispy on the outside and golden brown. Serve hot!
- Before slicing them, ensure they have been thoroughly washed and peeled. Feel free to eat them with or without skin, whichever you like.
- Choose whole sweet potatoes of medium to small size, with either orange or red skin. This type of sweet potato has a lovely, creamy texture.
- To make sure they bake evenly, slice them into the same thickness.
- Make sure the baking sheet fits the potatoes nicely in one single layer. Putting them too close together could cause them to steam instead of roast.
- You can prepare the sweet potatoes in advance by slicing them up and adding spices. Store in the refrigerator in an airtight container for up to two days. Follow the instructions when you’re ready to bake.
- If you don’t like rounds, make long, thin potato wedges, squares, or other shapes. The cooking directions remain the same.
Substitutions and Variations
Here are some ideas for modifying the flavor of sweet potato rounds baked in the oven. To get great results, I love using what I already have.
- Potato: Sweet potatoes are my favorite, but you can use any potato (such as russet, Yukon gold, baby, etc.). Just ensure that each piece is the same size.
- Oil: These roots veggies crisp up faster and taste better when adding oil. You can use any light-flavored oil, such as vegetable, grapeseed, or sesame oil.
You can experiment with different flavors when making these oven-baked slices.
- For a sweeter version, make use of melted coconut oil. Toss with a pinch of nutmeg, cinnamon, or coconut sugar. Brown sugar is also an option.
- For savory potatoes, toss with onion and garlic powder.
- To add some spice, toss with paprika, chili powder, cumin, or cayenne powder to add some spiciness.
How To Store and Reheat
The best way to enjoy this dish is fresh from the oven. But any leftover slices can be stored and enjoyed at other times.
Store: Store in an airtight container and refrigerate for up to 4 days.
Reheat: To reheat, put on a baking pan lined with parchment paper, drizzle with a bit of extra oil, and heat until warmed through. You can also re-crisp them in the air fryer. Using a microwave is okay, but the food will get softer.
What To Serve Roast Sweet Potato Slices With
You can serve this dish the same way you would baked white potatoes. It works equally well as an appetizer or a side dish. The following are some ideas for how to serve it.
- Dips & Sauces: Mint Yogurt Chutney, Tomato And Chilli Chutney are both delicious accompaniments.
- Soups and stews: Serve it with Pumpkin And Sweet Potato Soup or Mutton Yakhni Soup.
- Salad: It pairs nicely with any salad that you like.
The following are some frequently asked questions concerning this dish:
Can Sweet Potatoes Be Cut The Night Before?
Absolutely, yes! You can cut sweet potatoes the night before because, unlike russet or golden potatoes, they don’t turn brown when exposed to air. In doing so, you will save some time on a busy night.
Is It Possible To Bake Sweet Potato Slices Without The Skin?
Absolutely, yes. You can remove the skin as I have done above or leave it on, depending on your preference.
Easy And Quick!
Everyone should try this recipe because it is the ultimate easy and quick-to-make side dish. These roasted sweet potato rounds are more nutritious than regular white potatoes and taste great, so even the picky eaters will also like them.
Baked Sweet Potato Slices Recipe
- Chopping board
- Kitchen knife
- Mixing bowl
- Roasting pan
- 1 large sweet potato
- 3 tablespoons olive oil
- 1 teaspoon Italian herbs
- 1 teaspoon coarse black pepper
- Himalayan salt to taste see the note
- Grated hard cheese see the note
- Pinch of red pepper flakes
- Preheat the oven to 180°C/ 356°F or at gas mark 4.
- Peel and slice the sweet potato to about 0.2 inches in thickness.
- Place the slices in a mixing bowl and add Italian herbs, coarse black pepper, and salt.
- Mix and turn the sweet potato slices around using a spatula until every piece is covered with oil and spices.
- Transfer the slices onto a roasting pan and spread the sweet potatoes into one layer.
- Sprinkle some grated hard cheese on top and a pinch of red pepper flakes.
- Bake the sweet potato slices in the oven for about 20-25 minutes until they are golden brown and looking crispy.
- I use vegetarian hard cheese, but you can choose parmesan or any hard cheese you like.
- I put the Himalayan salt straight from its grinder, so 3-4 turning grinds are more than enough for this recipe.
- If your roasting pan is not a non-stick pan, you can grease the pan with a bit of olive oil beforehand. Or, you can line the pan with parchment paper to save you washing the pan afterward.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.