Baked Sweet Potato Slices are the perfect side dish for your holiday meal or an after-school snack. Baked sliced sweet potatoes are thinly sliced and baked until they are golden brown and tender.
Our crock pot turkey tenderloin and Cajun turkey recipe are also easy to make for a holiday or weeknight meal. Both are especially yummy with this sweet potato side dish. Don’t forget to add sourdough stuffing to the sides menu too!
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Why We Love Baked Sweet Potato Slices
- Healthy and easy snack.
These potato rounds are easy to make and they’re good for you too!
- Great for kids.
Kids love these baked potato slices because they can pick them up and go. Finger foods are a favorite of adults, too. ;).
Kids also love sour cream biscuits and old-fashioned yeast rolls!
- Just one main ingredient!
There’s no need to overhaul your fridge for these holiday potatoes. With just one main ingredient and a few basic pantry staples, you can easily make this recipe.
Ingredient Notes and Substitutions
- Sweet potatoes: Sweet potatoes are a classic choice for the holidays but you can use any root vegetable you’d like.
- Olive oil: Oil is important when baking vegetables like this because they have a tendency to stick. You can use canola oil or avocado oil if you’d like.
- Spices: A little salt, pepper, and paprika round out this easy potato side dish. If you have a favorite spice blend, feel free to use it!
Sweet Potato Side Dish Recipe Tips
- Choose uniformly sized sweet potatoes so that they bake evenly.
If you use large sweet potatoes, cut them in half lengthwise first, then cut slices crosswise.
Otherwise, increase the baking time to 40-45 minutes.
- Use a generous amount of cooking spray.
Spray the pan with cooking spray and make sure all the potato slices are entirely coated so they don’t stick to each other or the pan.
- Arrange them in a single layer so they cook evenly.
Be sure to lay the slices out on the pan in a single layer. If you pile them on top of each other, they won’t all bake evenly. Even worse, some may burn while others don’t cook all the way through.
- Check for doneness.
You can easily tell when the potatoes are done by poking a fork into the center of one. If it slides in easily, they’re done.
They will also be golden brown on each side and look yummy enough to pluck up and take a bite!
Baked Sweet Potato FAQs
Oven-roasted sweet potatoes should be cooked at 450°F for the best results.
If you were baking whole sweet potatoes, then you’d want to poke them to allow steam to escape. However, since these are slices, venting holes aren’t necessary.
There’s no need to cover them. Actually, that will just prevent them from becoming crispy and golden brown.
However, if you notice that they aren’t cooking in the middle fast enough but the tops are edging toward burning, go ahead and cover them with aluminum foil.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to five days.
To reheat, put them in the microwave and heat in 30-second increments until warm all the way through.
Baked Sweet Potato Slices
- 2 pounds small sweet potatoes unpeeled, cut crosswise into 1/2-inch thick slices
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 450ºF. Line baking sheet with parchment paper or spray heavily with cooking oil spray to prevent sticking.
- Add all ingredients to a large mixing bowl. Toss to combine, ensuring that the slices are completely covered with a light coating of oil.
- Arrange sweet potato slices in a single layer on the prepared baking sheet. Roast in oven for 30 minutes or until slices are lightly browned and fork tender.