These wholesome Baked Sweet Potato Slices are flavorful, colorful, and perfectly crisp.
Both of my boys have always loved baked potatoes. When they were in grade school, I tried a switcheroo at dinner one night. Instead of baked russet potatoes, I calmly served baked sweet potatoes. What ensued was not, in fact, calm. Both boys protested (even after the requisite bites) and insisted baked sweet potatoes were horrible, never to be touched again. Once we got through that ordeal, I got creative. I personally love sweet potatoes and wanted to get them into the rotation for dinner. Eventually, two things worked: sweet potato fries and baked sweet potato slices.
While a whole baked sweet potato is soft and fluffy, baked sweet potato slices and sweet potato fries are crispy on the outside and fairly soft on the inside. It’s a nice juxtaposition of textures, and for my little guys, at least, that outer crisp made all the difference.
Baked sweet potato slices are now a favorite in our house, and they might just become one in yours, too. This is a recipe that’s simple and fast enough to accompany a weeknight dinner, since all you have to do is slice, season, and roast. Yet it’s a side that can work well at a Thanksgiving or other holiday meal, too. It’s gluten-free and can easily be made vegan by omitting the honey, which is a nice option among all of the traditional foods at a holiday meal. Baked sweet potato slices have a wonderful texture and taste. With their natural sweetness, enhanced by honey and rosemary, they make for a beautiful and tasty side dish no matter the setting.
Sweet potatoes or yams?
Here in the States, the terms “sweet potatoes” and “yams” are often used interchangeably, both in conversation and on supermarket labels. However, the two are, in fact, different vegetables. Sweet potatoes are root vegetables with smooth skin and orange, white, or purple flesh that tends to be fairly sweet. Yams, however, are a tuber (meaning a stem, not a root of a plant) native to Africa and Asia. They are much larger than sweet potatoes, have a rough skin, and a starchier, drier texture. For this recipe, ideally look for orange sweet potatoes, although any color will work.
How do I store leftovers?
Store any leftovers in an airtight container (once they’ve cooled completely). In the refrigerator, leftover baked sweet potato slices will keep for 3-5 days. If you need to store them for a longer period of time, consider freezing. First, flash-freeze the slices on a baking sheet for about 30 minutes. Then pile those frozen slices into a resealable freezer bag and seal tightly. Store for up to 3 months in the freezer. When ready to eat, thaw in the refrigerator (if frozen) and reheat in your air fryer. After 5-8 minutes in your air fryer set to 375°, they will be crispy and warmed through.
Serving suggestions
On a busy weeknight, baked sweet potato slices make a great side dish. Serve alongside dishes like Perfect Stovetop Chicken Breast or Slow-Cooker Pork Loin. At the holidays, this is a great side dish option. It’s gluten-free, can easily be vegan, and goes well with traditional holiday sides like Jellied Cranberry Sauce or your favorite green beans.
Baked Sweet Potato Slices
Ingredients
- 3 medium sweet potatoes washed and cut into 1/2-inch slices
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon garlic powder
- 2 teaspoons fresh rosemary finely chopped (plus more for garnish)
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly spray with nonstick oil.
- Place the sliced sweet potatoes in a bowl. Drizzle with olive oil and honey; sprinkle with salt, pepper, garlic powder, and rosemary. Toss the slices until evenly coated.
- Spread the sweet potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Bake for 15 minutes, then flip the slices and bake for an additional 15 minutes until tender and lightly crisp.
- Remove from the oven, adjust the seasoning if needed, and serve hot.
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