Roasted Sweet Potato Rounds
Roasted sweet potato rounds are perfect for any time you need a quick and nutritious snack, side dish, or appetizer. Crispy outside, tender and creamy inside, the baked sweet potato slices are always a hit with kids and adults. Better make two batches, you won’t want to share!
Life-Changing, Unbelievably Easy, Ridiculously Delicious, Perfect for Any Occasion Roasted Sweet Potato Rounds. That was the original title of this easy sweet potato recipe. But it’s kind of a mouthful.
Around here we love baked sweet potatoes. And, I know you heart them too. The problem is that baking a whole sweet potato takes forever.
Okay, so maybe it’s more like an hour. But you know what I’m talking about. When you’re waiting for something you crave, it feels like an eternity before you’ll get to dive into that creamy baked sweet potato.
That’s why you’re going to love these tasty baked sweet potato slices. They’re crispy on the outside – tender on the inside and take just 30 minutes to make!
Recipe Ingredients
The baked slices reheat well in an oven or toaster oven so feel free to double or triple the recipe for meal prepping or a make-ahead holiday appetizer.
- Sweet Potatoes: Look for long, thin, and more evenly shaped sweet potatoes. They’ll be the easiest to slice.
- Oil: You can use any kind of oil you want. Coconut oil adds a light sweetness that tastes great with cinnamon. Olive oil brings a more savory flavor that pairs well with hummus or cheese.
- Salt: Sea salt or table salt both taste delish – just adjust the amount to suit your preference.
- Cinnamon: It gives the roasted rounds a fun sweet potato pie-vibe. But if you’re planning to use a savory topping (like pizza sauce or chili), make sure to omit it.
Step By Step Instructions
1. Preheat your oven or toaster oven to 425°F. Then lightly oil a sheet pan or line with a silicone baking mat.
2. Slice the sweet potato into ¼ to ½-inch thick rounds. Try to keep the slices the same thickness, if they are too thin those slices will overcook and burn on the edges.
3. Add the sweet potato rounds to a bowl and drizzle with the oil. Sprinkle over the salt and cinnamon and toss well to combine making sure all of the pieces are coated with the oil.
4. Arrange the sweet potato slices in a single layer on the pan. You don’t want them piled on top of each other. But it’s okay if they are touching since the rounds will shrink up a little as they cook.
5. Bake for 10 minutes, then carefully flip the slices and continue cooking until they are caramelized and fork-tender, about 8 to 10 minutes more. Cool on the pan for a few minutes before devouring!
Tips and Variations
- Air Fryer: Preheat the air fryer to 370°F or 375°F. Add the oiled and seasoned sweet potato slices to the basket and cook until fork-tender, about 12 to 16 minutes. For even browning, make sure to flip or toss them halfway through the cooking time.
- Make Ahead: The cooked slices can be stored refrigerated in a covered container for 3 to 4 days. To reheat, place on a sheet pan and heat in a 350°F toaster oven (or 325°F with convection) until warmed through, about 10 minutes.
- Break Out The Dip: The slices taste delicious dipped in guacamole or hummus and make a great chip substitute for nachos too. For even more topping ideas, keep scrolling after the recipe card.
I gave this batch a “Thanksgiving Leftovers” treatment with a drizzle of real maple syrup, some of our balsamic roasted cranberries, and a few toasted pecan pieces. They were so yummy, I’m not even ashamed to admit polishing off the whole pan. All. By. Myself!
But I’m pretty sure you could top them with anything in your fridge or pantry and they’ll be equally irresistible.
More Tasty Sweet Potato Recipes
- Quick Baked Sweet Potatoes
- Cottage Cheese Sweet Potatoes
- Pineapple Coconut Sweet Potatoes
- Mini Sweet Potato Hand Pies
- BBQ Tempeh Stuffed Sweet Potatoes
- Streusel Topped Sweet Potatoes
Roasted Sweet Potato Rounds
These irresistible sweet potato rounds are crispy on the outside, creamy on the inside, and so easy to make in the air fryer or oven!
Ingredients
- 1 Large Sweet Potato, about 12 ounces, washed and dried
- 2 teaspoons Oil (we used melted coconut oil)
- ¼ teaspoon Ground Cinnamon (optional)
- ⅛ teaspoon Fine Sea Salt
Instructions
- Preheat your oven to 425°F. If using a toaster oven, select the BAKE setting and adjust the cooking rack to the lowest placement. Lightly oil a roasting pan or baking sheet.
- Slice the sweet potato into 1/2-inch rounds.
- In a medium bowl combine the slices, oil, cinnamon, and salt. Toss well to coat.
- Arrange rounds in a single layer on your prepared pan.
- Bake sweet potato slices for 10 minutes. Carefully remove the hot pan and flip the rounds with a fork or spatula.
- Return to the oven and cook until the sweet potatoes are golden and caramelized about 8 to 10 minutes more.
- Serve rounds plain or with your favorite toppings.
Notes
Convection Toaster Oven: Reduce the temperature to 400°F and begin checking sweet potatoes for doneness after 15 minutes, adding more time as needed.
Air Fryer Directions: Preheat to 370°F or 375°F. Add slices to the basket and cook for 6 minutes. Carefully flip or toss the slices and continue cooking until fork-tender, about 5 to 8 minutes more.
Oil: Coconut oil tastes great with cinnamon but you can use any oil you want. Olive oil and avocado work well too.
Seasonings and Toppings: Have fun and experiment. Try olive oil with chipotle powder or garlic salt for a more savory snack. Keep scrolling after the recipe card for lots of ideas.
For the best rounds look for thinner sweet potatoes that are an even width.
Loosely adapted from this recipe
Nutritional information is an estimate for 1 of 2 servings without any toppings.
Nutrition Information:
Yield: 2 Serving Size: 6 ouncesAmount Per Serving: Calories: 240Total Fat: 4.8gSaturated Fat: 4gCholesterol: 0mgSodium: 52mgCarbohydrates: 47.5gFiber: 7gSugar: 0.8gProtein: 2.6g
More Toppings For Your Roasted Sweet Potato Rounds
*For all of the variations below, omit the cinnamon used in the original recipe.
Pizza Bites: Use olive oil in place of the coconut oil in the roasted sweet potato rounds recipe. Spread cooked rounds with pizza sauce, shredded mozzarella cheese, and sliced olives. Broil for 1-2 minutes until the cheese is melted and bubbly. Sprinkle with fresh basil and red pepper flakes.
Strawberry Cheesecake: Spread slices with a mixture of 2 ounces softened light cream cheese, 1 tablespoon Greek yogurt, 2 teaspoons honey and 1/8 teaspoon vanilla. Top with 1/4 cup chopped strawberries and half a sheet of graham cracker, crushed.
Cucumber Hummus: Top slices with hummus, diced cucumber, chopped sun-dried tomatoes, a sprinkle of Za’atar and fresh basil.
Loaded Chili Cheese: Generously top slices with 1/2 cup of vegetarian chili. Sprinkle with shredded cheddar cheese, small dollops of plain Greek yogurt and chopped chives or green onions.
Sweet Potato Casserole: Top baked sweet potato slices with mini marshmallows and broil for 1 minute until puffed and lightly browned. Sprinkle with cinnamon and toasted pecans.
For an epic Thanksgiving S’more sandwich one between two graham crackers.
Sweet and Tangy Caprese: Top rounds with mini mozzarella balls, sliced grape tomatoes, torn fresh basil and a drizzle of balsamic glaze.
Creamy Blueberry Ricotta: Spread slices with a mixture of 1/4 cup ricotta cheese and 1/4 teaspoon orange zest. Top with 1/3 cup fresh blueberries and a drizzle of honey or maple syrup.
Walnut Blue Cheese: Top roasted rounds with fresh baby arugula, crumbled blue cheese, chopped or whole walnuts and a drizzle of honey.
Cherry Banana Split: Dollop a mixture of 1/4 cup vanilla Greek yogurt mixed with 3 tablespoons chopped cherries onto each baked sweet potato slice. Top with banana slices and mini chocolate chips.
Buffalo Blue Cheese: Substitute 2 teaspoons olive oil mixed with 2 teaspoons buffalo sauce for the coconut oil in the original recipe. Top cooked rounds with crumbled blue cheese and finely chopped celery leaves. Drizzle with more buffalo sauce before serving.
I’m new at using sweet potatoes. I recently got an air fryer toaster oven and looking for healthy recipes. I just bought 1 sweet potato and a few red potatoes to roast but came across this recipe and it looks good. It looks like you left the skin on the potatoes?. Is that normal for baking sweet potatoes? Like I said, I’m new at using sweet potatoes so I don’t know if you peel or not.
Hi Katrina,
It depends on how you’re baking the sweet potatoes and your personal preference. If you’re baking them whole or sliced in half like our quick-baked version (https://toasterovenlove.com/quick-baked-sweet-potatoes/) you’ll want to leave the skins on.
For diced cubes or slices, you can peel them or leave the skins on. Personally, I don’t mind the skin and I find it helps the slices to stay together more making them easier to add toppings and for snacking.
The skin on a sweet potato is thicker than on a traditional russet potato or a red potato. So some people prefer to peel them. Both ways work.
Since you said sweet potatoes are a new thing for you, I’d try peeling half of the sweet potato and leaving the skin on the rest of it. That way after you’ve cooked up the slices you can try it with and without the peel and see what you prefer 🙂
So I looked for my annual contribution of sweet potato rounds in the grocery freezer and discovered the store had not received them lately. I thought How difficult could it be to make my own rounds ? And here you have my answer. My past rounds were baked in a 1 layer casserole 9×12 drenched in butter, shredded coconut & candied pecans–always a hit. The only difference is your sweet potatoes are not peeled. I think I can manage that. Bonus ! Now I have your simple recipe for my private use.
Thanks so much !
Glad we could help! Also, wow, that combination of butter, coconut, and pecans sounds divine – I bet you’re very popular at potlucks 🙂
I made these. I added a touch of brown sugar to 1/2 of them. Both were amazing!!
Yum! I love the idea of adding brown sugar, thanks for sharing it Kathy 🙂
Hi Brie, I saw this and was like wowwww !. I think I’m going to try pesto. I don’t really know how it would taste with the sweet potato rounds, but I’ll go for the gusto lol. Your other ideas look great too and will be trying some of them. Thank you so much. 😊
I think pesto sounds fantastic, Patty! Hope you enjoy the sweet potatoes a bunch 🙂
I top with pesto and mozzarella then pop them under the broiler for a bit. We love them!
I’ve did these on the gas grill. Yummy
Yay! I’m so glad you enjoyed the sweet potatoes slices, Linda, and thanks for sharing another method for cooking them. 🙂
I can’t wait to try these! I plan on making them for a Super Bowl party. Please tell me why the coconut oil. I have made them in the past (but without the yummy toppings) with olive oil.
Thank you!
Hi Sharon!
The coconut oil is not required, I just think it tastes great paired with the sweet potatoes and the cinnamon. I’ve updated the recipe card to note that you can use any oil you’d like, olive oil and avocado oil are fantastic options too.
Thanks for the question, I’m sure others have had it too 🙂
I hope you enjoy the rounds and have a fun Super Bowl party!
My husband likes his sweet potatoes topped with butter, drizzled honey and McCormicks GrillMates Smokehouse Maple sprinkled on top!
WOW!! Norma, that sounds amazing. Off to buy a jar of Smokehouse Maple seasoning ASAP – thanks for the great suggestion 🙂
Goat Cheese! Just sayin’.
Great idea! 🙂
Yes!! We started topping our baked sweet potatoes with goat cheese. The flavor & texture combination, especially with a little brown sugar, pecans, & a light dusting of cayenne.
Hi Prudence, my name is Patty. I was wondering if you needed to use a certain amount for the other items ?
Yep!👍🙂
Hi, Brie – Once again your beautiful photography caught my eye! We wanted a very light dinner and tried the sweet potato pizza bites. They were very easy and delicious. There are several other options you listed that we will also be trying. Never grew up eating sweet potatoes but I think they will now be a regular part of our diet. Cooking the slices in the oven will enable me to add many different toppings, and it will be fun to experiment. What a great way to add a healthy food to our diet. Thanks for sharing the recipes..and Happy, Healthy New Year to you and Tim. Peggy
Thank You, Peggy, you’re the sweetest!
I can’t wait to hear about all your experiments, sweet potatoes really do pair well with anything so don’t be afraid to get a little wild. Our new favorite topping combo is scrambled eggs, cheese, avocado and jalapeño slices – those chilies you told me about would be a great swap for the jalapeño 🙂
Best wishes for a delicious and fun start to 2018 for both you and Dell!
Crazy yummy! I did a trial run on these as a New Years appitizer. They were so good plain that I’m going to have a hard time putting anything on them. How are they cold. I’d like to make ahead so as to spend more time with guests.
Yay! Glad to hear you enjoyed them Angie 🙂
You’re so smart to plan ahead, then you can party and mingle instead of being stuck in the kitchen. Way more fun for you and your guests!
You can totally make the rounds ahead of time, they reheat well and taste good at room temperature too.
This year, we made 3 batches (with just oil and sea salt!) the day before our family’s Christmas Eve potluck. I under-cooked the rounds by about 2 minutes, cooled and bagged them. Then, before the party we popped them in a 425F oven for a few minutes to warm and re-crisp a little. They cooled down after we set them out and everyone still enjoyed them!
I hope you have a fabulous party, Happy (early) New Year!
These look like the perfect side dish! I’m definitely trying this soon, especially since I love cinnamon. Thanks for sharing!
Hey, Thomas! Thanks for stopping by. Hope you enjoy the sweet potatoes and yes, ALWAYS more cinnamon 🙂
I have just made the sweet potatoes for lunch today. They are sooooooooooooo good!!! I spiced them with garlic powder and chili and didn’t brush them, but mix them in a bowl with the spices and coconut oil before baking them. I am sure I will make them again and again.
So glad you enjoyed them, Adina! Garlic powder and chili with coconut oil sounds like the perfect sweet and spicy combination. Merry Christmas to you and the family 🙂
These sweet potatoes really look amazing! Beautiful pictures! I am sure I will make them.
what a great preparation! sweet potatoes are one of my favorite parts of fall and winter. 🙂
Thanks, Grace! I know pumpkin gets all the love but I’m with you, sweet potatoes and all their root veggie siblings are the best. Hope you guys enjoyed a delicious and peaceful thanksgiving filled with lots of sweet potato dishes 🙂