Roasted Sweet Potato Slices (Crispy Rounds with Maple)
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I grew up on simple, crowd-pleasing sides, and these Roasted Sweet Potato Slices are my go-to. Think sweet potato rounds with crisp edges, tender middles, a little smoky spice, and a quick maple finish. They are holiday worthy, weeknight easy, and they pair with everything.
I have to admit, I’m not a big fan of the traditional sweet potato casserole, you know, the one with marshmallows. But I do love sweet potatoes! This roasted sweet potato recipe has become a favorite for Christmas and Thanksgiving dinners.
Looking for more side dish inspiration? Check out some of my favorites, like fingerling potatoes, hashbrown casserole, and green bean casserole. Whether planning a big event dinner or just a laid-back weeknight meal, these sides will surely be a hit!
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Why You’ll Love
- Crispy, not soggy from high heat and proper pan spacing.
- Sweet and smoky with chili powder, cumin, and maple.
- Weeknight easy in about 30 minutes.
- Holiday friendly and simple to scale on two pans.
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Simple Ingredients
Recipe Notes
See recipe card below for a full list of ingredients and measurements.
- 3 lbs whole sweet potato, 1/4 inch thick slices: I don’t use a mandoline for these, but try to slice them as evenly as possible for perfect roasting.
- Olive oil: Use high-quality olive oil to enhance the flavor and get that delicious golden texture. Avocado oil is a great substitution.
- Spices: A flavorful mix of chili powder, smoked paprika, garlic powder, and black pepper adds the perfect kick.
- Maple syrup: Don’t skip the maple syrup drizzle, it ties all the flavors together with just the right amount of sweetness!
How to Make Baked Sweet Potato Rounds
Step 1: Preheat the oven: Preheat your oven to 400°F.
Step 2: Prep the sweet potatoes: Wash and peel the sweet potatoes, then slice them into 1/4-inch thick rounds. Place the slices in a large bowl.
Step 3: Toss with olive oil: Drizzle the olive oil over the sweet potato slices and toss to coat them evenly.
Step 4: Mix the seasoning: Combine spices in a small bowl. Sprinkle the seasoning mixture over the sweet potato slices. Toss or use your hands to ensure the slices are evenly coated with the spices.
Step 5: Bake: Arrange the sweet potato slices in a single layer on the prepared sheet pan. Bake in the preheated oven for 15-20 minutes, flipping the slices halfway through, until they are golden brown and tender.
Step 6: Drizzle with maple syrup and serve: Once the sweet potatoes are out of the oven, drizzle the maple syrup over the top for a touch of sweetness before serving.
Storage
Store room-temperature sweet potato leftovers in an airtight container for up to 4 days in the refrigerator. Reheat in the microwave in 30-second increments until warmed through.
Recipe Variations
- Cajun Potatoes: Roast the sweet potatoes with a bold cajun seasoning blend, then drizzle with ranch dressing for a creamy, spicy finish.
- Mexican-Style Sweet Potatoes: Create a main course by adding ground beef, homemade taco seasoning, black beans, fresh salsa, and a dollop of sour cream for a flavorful twist.
- Add Bacon: Sprinkle crispy, cooked bacon pieces over the sweet potatoes just before serving for an extra savory touch.
- Cinnamon & Brown Sugar: Sweeten things by sprinkling a mixture of brown sugar and cinnamon over the potatoes before roasting for a warm, caramelized flavor.
- Parmesan Cheese – Add a sprinkle of parmesan cheese before serving.
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Baked Sweet Potato Rounds
Equipment
Ingredients
- 3 pounds Sweet Potatoes Sliced 1/4' thick
- 1 Tablespoon Olive Oil
- 1 teaspoon Chili Powder
- ½ teaspoon Cumin
- ½ teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- 2 Tablespoon Maple Syrup
Instructions
- Preheat the oven to 425°F (or 400°F if using a convection oven). Set a rack in the middle. Use light-colored, unlined sheet pans for optimal browning. If you’re worried about sticking, lightly oil the pans or line them with foil. Skip parchment if you want extra-crisp bottoms.
- Peel if you prefer, then cut into ¼-inch rounds. Keep the thickness as even as you can so everything cooks at the same rate.3 pounds Sweet Potatoes
- Toss the slices with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until every piece is lightly coated and glossy.1 Tablespoon Olive Oil, 1 teaspoon Chili Powder, ½ teaspoon Smoked Paprika, ½ teaspoon Garlic Powder, ½ teaspoon Black Pepper, ½ teaspoon Salt, ½ teaspoon Cumin
- Spread the rounds in a single layer, leaving space between each piece. Use two pans if needed to avoid crowding. Roast for 12–15 minutes, checking for golden bottoms. Flip, then roast for 8–12 minutes more, until the edges are browned and the centers are tender.
- Sprinkle the seasoning mixture over the sweet potato slices. Toss or use your hands to ensure the slices are evenly coated with the spices.
- Arrange the sweet potato slices in a single layer on the prepared sheet pan. Bake in the preheated oven for 15-20 minutes, flipping the slices halfway through.
- Pull the pans from the oven, drizzle with maple syrup, and toss right on the pan. Return to the oven for 3–5 minutes to set a shiny glaze. Serve hot.2 Tablespoon Maple Syrup
Notes
- Oven & Pan Variables: Times are guides. Start checking at 12 minutes, then every 3–4 minutes until slices are golden and fork-tender.
- Convection: Use 400°F and expect slightly shorter times.
- ½-inch slices: Add 8–12 minutes total; check often.
- Crowding: Use two sheet pans so the rounds don’t steam.
- Syrup: Add maple syrup in the last 3–5 minutes to prevent scorching.
Nutrition
FAQ
Use a bare aluminum sheet pan or foil with a light oil film to get crispy potatoes.
Yes. You can slice them in advance and keep them in the refrigerator for 1–2 days. Cover the slices with cold water in an airtight container so they don’t dry out or discolor. When you’re ready to cook, drain and dry thoroughly so they roast instead of steaming.
