Baked Sweet Potato Slices

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

Looking for a great tasting side, or easy game day appetizer, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil which blends sweet, spicy and salty flavors, which will have everyone coming back for more!

Course Side Dish

Cuisine American, Southern

Keyword baked sweet potato slices brown sugar, crispy baked sweet potato slices, roasted sweet potato slices, savory sweet potato slices

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 212kcal

Author Tanya

Ingredients

2 medium sweet potatoes rinsed, dried and peeled
2 Tablespoons olive oil
2 Tablespoons brown sugar
1.5 teaspoons kosher salt
1 teaspoon cinnamon
1 teaspoon dried rosemary crushed
½ teaspoon ground black pepper
½ teaspoon nutmeg
2 Tablespoons maple syrup

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
Slice the sweet potatoes into ½-inch rounds. Try to keep the slices even for consistent cooking.
In a large bowl, toss the sweet potato rounds with olive oil, ensuring each round is well coated.
In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.
Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.
Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.
Continue baking for 10-15 minutes, or until they're tender and the edges are crispy. Remove the rounds from the oven and drizzle with maple syrup. Let them cool for a few minutes before serving.

Notes

You can leave the sweet potatoes unpeeled in this recipe if you choose to.
If you like a bit of spice, add a pinch of cayenne or red pepper flakes.

Nutrition