Crispy Oven Baked Sweet Potato Slices — Easy, Healthy Weeknight Side
Oven Baked Sweet Potato Slices are a straightforward way to enjoy the natural sweetness and comfort of sweet potatoes without a lot of fuss. They’re thin, slightly crisp at the edges and tender in the middle — perfect for a weeknight side or a healthy snack. This recipe calls for simple pantry spices and a quick roast in a hot oven to bring out the best in the tubers.
Ingredients for this Oven Baked Sweet Potato Slices
Here’s what you’ll need. I keep this list short on purpose — no complicated sauces, just good flavors that let the sweet potato shine.
- 2 medium sweet potatoes, washed and sliced 1/4 inch thick
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh chopped parsley (optional, for garnish)
- 1 tablespoon grated Parmesan (optional, for finishing)
Instructions
Alright — let’s roast. I like to talk you through it like I would if you were standing next to me in the kitchen. Breathe. Take your time slicing, and don’t worry if they’re not perfectly uniform; they’ll taste great anyway.
- Preheat and prepare: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or give it a light coat of oil. Hot oven = better edges.
- Slice the sweet potatoes: Wash and dry them. Trim off the ends and slice into 1/4-inch rounds. Consistent thickness helps them cook evenly. Thicker slices will be softer; thinner ones get crispier.
- Toss with oil and spices: In a large bowl, combine the slices with olive oil, sea salt, pepper, smoked paprika, and garlic powder. Toss gently so each piece is coated. Less oil works fine — you don’t want soggy slices.
- Arrange on the sheet: Lay the slices in a single layer without overlapping. Crowding causes steaming, and we want roast, not steam. If you have a lot, use a second sheet.
- Roast: Bake for 12–15 minutes. Flip each slice and bake another 8–12 minutes. You’re looking for golden edges and tender centers. Ovens vary, so check after about 20 minutes total.
- Optional crisp-up: If you want them extra crispy, broil for 1–2 minutes at the end. Watch like a hawk — broilers are fast and unforgiving.
- Finish and serve: Remove from the oven, sprinkle with chopped parsley and a little Parmesan if you like, and let them rest a minute. They’ll firm up a touch while cooling.
Cook and Prep Times
- Prep time: 15 minutes
- Cook time: 20–27 minutes (depends on thickness and oven)
- Total time: Approximately 35–40 minutes
Nutritional information
Here’s an approximate breakdown per serving (recipe makes about 4 servings):
- Calories: 180 kcal
- Carbohydrates: ~28 g
- Fat: ~7 g (mostly from olive oil)
- Protein: ~2 g
- Fiber: ~4 g
- Vitamin A: high (sweet potatoes are rich in beta-carotene)
These are rough estimates — exact numbers will depend on the size of your potatoes and whether you add extras like Parmesan.
Frequently asked questions
Can I use a mandoline to slice the sweet potatoes?
Yes — a mandoline makes super-uniform slices and speeds things up. Use the guard and go slowly. If you don’t have one, a sharp knife is perfectly fine. I often slice by hand while chatting on the phone — nothing fancy.
How can I make them crispier?
Two simple tips: don’t overcrowd the pan, and don’t use too much oil. Thin slices crisp more easily, so slice toward 1/8–1/4 inch if you want crunch. Finishing under the broiler for a minute or two will add extra color and crispness — just keep a close eye on them.
Are these suitable for meal prep and how long will they keep?
Absolutely. Store cooled slices in an airtight container in the fridge for up to 3–4 days. Reheat in a 375°F (190°C) oven or toaster oven for 5–8 minutes to restore some crispness. Microwaving works for convenience, but they’ll be softer.
Final little note: there’s something comforting about those browned edges — they smell like home. If you’re feeding kids, use a milder spice mix, and if you’re feeding adults, a sprinkle of cayenne or a drizzle of honey can make things interesting. Either way, these oven baked sweet potato slices are forgiving, quick, and genuinely satisfying. Happy roasting — and save me a slice.
Oven Baked Sweet Potato Slices
Ingredients
- 2 medium sweet potatoes, washed and sliced 1/4 inch thick
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh chopped parsley (optional, for garnish)
- 1 tablespoon grated Parmesan (optional, for finishing)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Wash and dry the sweet potatoes. Trim the ends, then slice into 1/4-inch rounds for even cooking. Try to keep them the same thickness so they roast uniformly.
- In a large bowl, toss the sweet potato slices with olive oil, sea salt, black pepper, smoked paprika, and garlic powder until each slice is lightly coated.
- Arrange the slices in a single layer on the prepared baking sheet. Avoid overcrowding — use two sheets if needed so they crisp instead of steam.
- Bake for 12–15 minutes, then flip each slice gently with a spatula and bake another 8–12 minutes, until edges are golden and centers are tender. Total time depends on thickness and your oven.
- If you want extra crispiness, switch the oven to broil for the last 1–2 minutes, watching closely so they don’t burn.
- Remove from the oven. Sprinkle with chopped parsley and grated Parmesan if using. Let cool for a minute or two — they firm up slightly as they rest.
- Serve warm as a side, snack, or layer into sandwiches and salads.
