Baked Sweet Potato Rounds

Roasted sweet potato slices are a delicious and nutritious side dish that can be made with just a few simple steps.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 354kcal

Get Recipe Ingredients

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

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.

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