Almost effortless, roasted sweet potato rounds are a simple side dish that cooks of any skill level can master and enjoy.
While the instructions here are basic, you’ll also find tips and tricks for altering this recipe to make it your own! And they’re gluten free, paleo, vegetarian, and Whole30.
How to roast sweet potato rounds
After making roasted sweet potato rounds a few times, you’ll have this down and won’t need to refer to a recipe anymore! But let’s break it down:
- Preheat the oven to 400 degrees F.
- For the easiest time slicing, choose sweet potatoes that are not too thick but are relatively even.
- Slice the sweet potato in 1/2″ to 1″ thick slices. The thicker the slices, the longer they’ll take to roast — but you definitely DON’T want these to be as thin as possible.
- Toss the sweet potato slices in butter/ghee and sprinkle with kosher salt.
- Spread out the sweet potatoes in a single layer on a parchment paper-lined baking sheet. Do not overlap, and keep a bit of space in between each slice.
- Roast for 30-40 minutes, flipping halfways through.
There you go — it’s that simple. But the end result is so, so delicious!
What kinds of sweet potatos to use for this recipe
You can use whatever kinds of sweet potatoes you’d like. For the photos, I used both a jeweled yam and a hannah (aka jersey) sweet potato.
As long as you’re slicing the sweet potatoes to a similar thickness, you should be fine to use these any variety you can get your hands on.
Tips and tools for roasted sweet potato slices
Obviously, you’re going to need a good chef’s knife for slicing and a solid sheet pan for roasting. Those are all the tools you need!
Likewise, my tips for this recipe are simple.
- Try to slice the sweet potatoes to equal thickness. If they vary widely, you’ll either end up with undercooked or overcooked sweet potatoes. Can’t have that!
- Adjust your baking time based on how thick you slice the sweet potatoes. If you slice them 1/2″ thick, you likely won’t need more than 30 minutes total in the oven. However, if they’re closer to 1″, you will probably roast them the entire 40 minutes.
- Make sure you flip halfway through to avoid burning one side of the sweet potatoes! Each side should be lightly browned by the time you’re done.
Ways to adapt this roasted sweet potato rounds
Here’s the fun part — changing things up a bit to fit tonight’s meal or your personal tastes!
With a recipe as simple as these roasted potato rounds, you can easily change the cooking fat or sprinkle on some spice to adjust the flavor. Here are some suggestions for your cooking experiments:
Change the cooking fat
With sweet potatoes, I definitely prefer using butter or thee as my cooking fat. But you can use any cooking fat you’d like: olive oil, avocado oil, duck fat, or coconut oil are all great choices.
Sprinkle on a spice blend
Sprinkle a teaspoon of your favorite spice blend over the potatoes before popping them in the oven. A quick and easy way to change up the flavor of these potato rounds!
Cinnamon, chili powder, chipotle powder, or rosemary are all great options here. Adjust to whatever else you’re eating and your meal just got elevated in a whole new way.
More simple side dish recipes
- Oven-Roasted Potato Rounds
- Mashed Plantains—Sweet & Savory
- Roasted Garlic Butter Mashed Sweet Potatoes
- Simple Roasted Brussels Sprouts
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
Simple roasted sweet potato rounds make a perfect side dish or meal prep veggie. Change up this recipe by using your favorite herbs/spices or use a different cooking fat, such as coconut oil.
- 2 large sweet potatoes
- 1 tablespoon kosher sea salt
- 2 tablespoons extra virgin olive oil, ghee, or butter
- Preheat the oven to 425 degrees F. Line a large baking sheet (or 2) with parchment paper.
- Carefully slice the sweet potatoes into 1/3” to 1/2” rounds. Toss the sweet potatoes with olive oil on the baking sheet, then spread out into an even layer — be sure to leave an inch or so of space between the sweet potato rounds! Use two baking sheets if you have to. Sprinkle with sea salt and bake for 30 to 40 minutes, flipping once halfway through.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
Keywords: sweet potato, side dishes, gluten free, whole30, paleo