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Roasted sweet potato slices recipe card image
Jonas Mitchell

Baked Sweet Potato Slices

Sliced sweet potatoes roasted until the edges caramelize and the centers turn tender — a simple, one-pan side dish ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes (about 1.5 lbs / 700g), scrubbed
  • 2 tbsp olive oil (or melted butter)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • ¼ tsp garlic powder (optional)
  • Fresh thyme or rosemary, for serving (optional)

Equipment

  • 1 baking sheet
  • 1 Parchment paper (or foil)
  • 1 Chef's knife
  • 1 cutting board
  • 1 Large mixing bowl

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Slice the sweet potatoes into rounds about 1/4 to 1/2 inch thick, keeping the thickness consistent.
  3. In a large bowl, toss the slices with olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
  4. Arrange the slices in a single layer on the baking sheet, without overlapping.
  5. Bake for 12–15 minutes, then flip each slice.
  6. Bake for another 10–15 minutes, until the edges are browned and a fork slides easily into the center.
  7. Optional: broil for the last 2–3 minutes for extra caramelization, watching closely.
  8. Garnish with fresh herbs and serve warm.

Notes

  • Don't overcrowd the pan — this is the most common reason slices turn soft instead of caramelized.
  • For a sweeter variation, see the Caramelized Sweet Potato Recipe section of the full article.
  • Store leftovers in an airtight container for up to 4 days; reheat in the oven or air fryer to re-crisp.
Calories: 220kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 350mg | Fiber: 6g | Sugar: 14g | Potassium: 830mg | Vitamin A: 150% DV | Vitamin C: 25% DV