Did you know that February is National Sweet Potato month? That’s one of those holidays food commodities make up to get you to buy their goods. It doesn’t seem necessary, since sweet potatoes aren’t exactly a hard sell (and these Roasted Sweet Potato Slices are a perfect way to enjoy them).
How to Make Roasted Sweet Potato Slices
To make these tasty, nourishing sweet potatoes, you start by slicing the sweet potatoes into generous coins, lightly coat them in olive oil, and bake in a 425 degree oven. You want the outside caramelized and the inside soft. You can tinker with the basic recipe by adding favorite herbs and spices.
How Healthy are Sweet Potatoes?
Luckily, the sweet potato is an easy one to get behind considering its nutritional virtues. It’s at the top spot of the Center for Science in the Public Interest’s list of the best foods to eat. This is not surprising considering that the sweet potato is loaded with carotenoids, vitamin C, potassium, and fiber.
Variations on Baked Sweet Potato
There are plenty of ways to tinker with this recipe. Here are a few ideas:
- Add several dashes of cayenne, a teaspoon or two of chili/chipotle powder, or a few pinches of chile flakes for a kick of heat.
- Sprinkle the sweet potatoes generously with Everything Bagel Spice.
- Add a teaspoon or two of Ras Al Hanout, Za’atar, Chinese Five Spice, or another favorite spice blend.
- Add a few teaspoons of finely chopped thyme or rosemary.
- Once baked, serve with a favorite dip or dressing, such as my lighter versions of Ranch or Green Goddess.
How to Serve Roasted Sweet Potato Slices
Swap these in for virtually any starchy sides alongside roast chicken, pork or burgers. Their sturdiness also make them a filling option for vegetarian meals with a generous salad. I also like them as an after school snack. I find they disappear from the baking sheet in no time. If you have kids who aren’t quite sold on sweet potatoes, try setting a dish of ketchup on the side and see what happens.
For more easy sweet potato dishes, check out these healthy recipes:
Roasted Sweet Potato Salad Salad by Jessica Levinson
Thick Roasted Sweet Potato Slices
Ingredients
- 2 large sweet potatoes
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 2 teaspoons favorite herb or spice, such as rosemary, thyme, chili powder, chipotle powder, or paprika (optional)
Instructions
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Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
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Wash and dry sweet potatoes. Cut crosswise into 1/2-inch-thick slices. Pile slices in the center of a baking sheet and drizzle with olive oil. Use your hands to toss the potatoes in the oil until evenly coated. Add a few generous pinches of salt, several cracks of black pepper, and herbs/spices (if using) and toss again.
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Transfer half the sweet potatoes to the second baking sheet. Spread them out. Bake until the potatoes are nicely browned on the bottom, 15 to 20 minutes. Remove pans from the oven and using a spatula to flip the slices. Continue to bake until the second side is browned and the potatoes are very tender in the center, another 10 to 15 minutes.
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Serve immediately for maximum crisp
Comments
02.02.2012 at10:14 AM #
deanna abney
Yummmmm!!!!!!!!!!!!!!! Can’t wait to make. I love sweet potatoes.
02.02.2012 at11:30 AM #
Pamela
6 weeks to go~~~very exciting indeed! Thanks for the tip on the beans and yummy sweet potatoes!
02.02.2012 at1:52 PM #
Spring
I did collard green chips and they were as good if not better than kale chips!
02.02.2012 at1:52 PM #
Katie Morford
oooohhh….will have to give that a try. Thanks!
02.02.2012 at4:49 PM #
Suzanne
Yummy! I am making them tonight, sure to transform our fish dinner 🙂
02.02.2012 at7:22 PM #
Pam
Also making them tonight, along with buttermilk roast chicken legs from smitten kitchen – smells great!
02.02.2012 at7:22 PM #
Katie Morford
mmmm…buttermilk roast chicken legs. Yum.
02.03.2012 at8:33 AM #
Portia
We are obsessed with sweet potatoes in my house! I was planning on making baked chicken this weekend and I think this recipe will go very nicely. Also, I made your slow cooker vietnamese chicken with baby bok choy a few weeks ago and my husband managed to eat nearly the entire dish in one sitting. Doubling the recipe next time around. It’s a keeper!
02.03.2012 at8:33 AM #
Katie Morford
Glad to hear it went over well, Portia! We like that one, too.
06.28.2013 at2:07 AM #
Claudia Hogben
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02.14.2016 at9:10 PM #
Emily
I made these for dinner for myself. I don’t understand how people in my family think the only way to eat a sweet potato is covered in syrup and marshmallows. Yuck.
Definitely making these for my kids soon. Thanks for the recipe!
02.14.2016 at9:10 PM #
Katie Morford
You’re welcome..and I’m with you on the sweet potatoes…they are so naturally sweet, no syrup needed!
06.11.2016 at2:16 PM #
Adelina Ciego
Recipe I will surely try.Looks yummy.
06.11.2016 at2:16 PM #
Katie Morford
Hope you enjoy. So easy!
06.28.2016 at1:37 PM #
L C. Mahoney
Excellent and not “syrup sweet”. Had with meatloaf and was very pleased.
06.28.2016 at1:37 PM #
Katie Morford
Sounds perfect with meatloaf.
10.29.2016 at6:37 AM #
Lee Payne
I’m a 75 year old great grandma who hates to cook – but I love to eat. This recipe is easy and delicious and I added some brown sugar to the baking and thought I was in food heaven. You would think that somewhere along my life’s journey I would discover the joys of cooking, but alas, I still hate to cook. Thanks for the easy bake recipe. I sometimes bake sweet potatoes in the microwave. I slather them with cooking oil put them in a bowl with a lid and microwave 10 or so minutes – I use the squeeze test to see if they are done. The oil keeps the skins from drying out while being nuked.
10.29.2016 at6:37 AM #
Katie Morford
Hi Lee, I suppose cooking just isn’t for everyone, but I’m glad you found a recipe that suits you. I like your microwave tip. Sounds like something I might try myself. Thanks for sharing. x, Katie
01.23.2017 at6:17 PM #
Alan
I saw the same thing done on “the chew” show but fried with a little olive oil. 5minutes on each side but par boiled first. Next time i will try the baking method. Both ways look good and taste great.
01.23.2017 at6:17 PM #
Katie Morford
I’m sure the frying method is delicious, though you are likely to shave some calories by roasting them. It’s a popular one in our house!
01.14.2018 at12:49 PM #
Becky
I made this today with some alterations. Oh, my goodness! So delicious! I cut them 1/4 inch, roasted at 425 for 10 minutes, flipped them, sprinkled with coarse black pepper, and roasted another 10 minutes.
03.22.2018 at4:55 PM #
Joan E. Landers
Since there is only one person, I will adjust the recipe for me. Can’t wait to try it!
04.01.2018 at1:45 PM #
Jen
Just FYI that I pulled up this recipe on Easter Sunday, had my laptop on the kitchen island, and the ad along the bottom showed the bottom half of a woman with her underpants down under her knees for an ad for “Manscaped, Refining the Gentleman” with the tagline of, “Drop her panties with your perfect package”. Not something I liked having to explain to my 8 yr old.
04.01.2018 at1:45 PM #
Katie Morford
Oh No! I will report that to the ad network. That seems really odd, since I have filters on there to prevent that sort of thing. Ugh.I’m so sorry.
05.07.2018 at3:08 PM #
Susie Rose
Sounds great! I’m going to try that tonight! Once you turn them, after 20 min, how long do you cook them? Is that 5 min? 10 min? Thanks!
05.08.2018 at12:04 PM #
Katie Morford
Probably another 10 to 15 minutes. You just want the inside nice and tender and the outside brown.
03.03.2020 at8:13 AM #
Mitch
Tossed sp in oil, salt, and garam masala, my fave! Thanks for the breakfast Inspiration.
03.03.2020 at8:13 AM #
Katie Morford
LOVE the garam masala here. Perfect breakfast.
04.10.2020 at4:28 PM #
RoseMarie
Well…I kind of received this recipe today through a QUARANTINE COOKIN’ recipe exchange email, however, the recipe wasn’t complete. So I looked for better recipes, found this one, made it and love it!!! There is nothing better than sweet potatoes…I don’t care how you cook them. So delicious and so healthy for you. Thanks. Stay healthy…be safe…stay HOME!
08.31.2020 at8:23 AM #
Andrea Mannila
Delicious, simple and staightforward for novice chefs! Thank you!
08.31.2020 at8:23 AM #
Katie Morford
You’re welcome. My kids LOVE these.
10.22.2020 at7:15 PM #
Hannah
Great recipe! Will make again.
10.22.2020 at7:15 PM #
Katie Morford
Wonderful! Glad you like it.
11.07.2020 at4:25 PM #
Patricia Curran
Sauce? Do people eat these with catsup or just plain? Thanks!
11.07.2020 at4:25 PM #
Katie Morford
I think anything goes. I like them as is, but a few of my kids will dunk them in ketchup.
12.05.2022 at9:50 AM #
Kay
I use these as “crackers” for my tuna, toasted walnut, apple salad that I make with celery, dill pickle relish, smashed avocado (instead of Mayo), a little mustard, garlic and onion powder, salt and pepper. So delish! Even my hubby has been asking for this for lunch! Love the sweet potatoes roasted so deeply with just a bit of olive oil and salt – the flavor is addictive!
12.05.2022 at9:50 AM #
Katie Morford
Love that idea!
02.11.2023 at4:00 PM #
Anita
baking them now! Thanks
02.11.2023 at4:00 PM #
Katie Morford
Yay!!