When developing these sliced and baked sweet potatoes, we wanted to make the best roasted sweet potatoes ever. After lots of research, we tried a couple of different methods. Our favorite was from The Science of Good Cooking cookbook. They recommended to roast the potatoes starting from a cold oven rather than preheating the oven first before roasting.
We discovered that the starches turn to sugar between the temperatures of 135ºF and 170ºF. So by starting the roasting process in a cold oven, this helps the natural sugars caramelize longer creating a more flavorful sweet potato. It’s a no-fuss method that cuts down on the bake time of cooking the potatoes whole. Serve the alongside our slow cooker pork tenderloin or stovetop chicken thighs for an easy dinner.
Why you’ll love this recipe
- Simple vegetable side dish with so much flavor. Our special method of cooking these potatoes turns them to candy, they are so addicting. Even the pickiest eater at the table will love them.
- Perfect to pair with any main course. These sliced sweet potatoes will compliment any protein whether it’s chicken, turkey, steak, pork, or seafood.
- 4 ingredient recipe. We keep the ingredient list short by using pantry staples that you can customize to your liking. This makes the prep time about 10 minutes before the oven does the rest of the work for you.
Tips for Busy Cooks
You can slice the sweet potato rounds in advance, which will cut the prep time down to 5 minutes. It’s a hassle-free side dish anyone can prepare with a main course or add to a holiday menu.
Key Ingredient Notes
- Garlic powder infuses every bite with that sweet garlic flavor.
- Smoked paprika adds smokiness to compliment the natural sweetness.
- Turmeric gives warmth and earthiness to the potatoes.
- Black pepper adds a kick of spice and pairs well with the smoky paprika and warm turmeric.
- Sweet potatoes – Make sure they are medium in size. This helps them cook evenly and at the same rate.
- Olive oil – Cooking fat for the sweet potatoes.
How to make baked sweet potato slices
Step 1: Mix the salt and spices in a small bowl.
Step 2: Wash and peel the sweet potatoes. Then slice into ½-inch thick slices.
Step 3: Arrange the sweet potato slices in a single layer on a baking sheet.
Spray (or brush) the olive oil on each slice and sprinkle the seasoning mix evenly over them. Then flip each potato slice and repeat with oil and spices.
Step 4: Cover with foil and place in the cold oven. Turn the oven to 425°F and cook the potatoes for 15 minutes.
Remove the foil, flip the sweet potatoes, and roast for another 10 minutes, or until the potatoes are nice and golden brown.
Expert Tips:
- Customize the spices to your liking. We love the smoky and sweet flavors that the smoked paprika, turmeric, and black pepper add, but you can keep it simple with salt and pepper or add dried herbs like thyme and rosemary too.
- Buy sweet potatoes of similar size. This guarantees they cook at the same rate in the oven once they are sliced.
- You will know when the potatoes are done when they are fork tender. If they still have some resistance after pricking with a fork, then continue roasting them.
- Be sure to begin roasting the potatoes in a cold oven. This is key to guarantee that this method works for the most delicious result. We cover with foil to help them steam in the oven, then remove the foil to let them brown and caramelize until finished.
What to serve with sliced and baked sweet potatoes
There are so many great main course pairings for these delicious sweet potatoes:
Storage
Store any leftover baked sweet potato slices in an airtight container in the fridge for up to 3 days.
Reheat in the microwave, oven, or toaster oven for a couple of minutes until warmed through.
We don’t recommend freezing the potatoes since it will change the texture once they are thawed.
FAQs
We prefer peeling them for texture, but you can keep the peels on if desired.
We suggest 425ºF since this will help them cook quickly to a soft texture while also caramelizing them until they are golden brown.
Yes, that is recommended for even cooking and browning of the sweet potatoes.
More easy side dish recipes
Sliced and Baked Sweet Potatoes
Ingredients
- 1 teaspoon coarse kosher salt
- ½ teaspoon garlic powder Note 1
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric optional
- ½ teaspoon black pepper
- 3-4 medium sweet potatoes about 3 pounds
- 2 tablespoons olive oil
Instructions
- In a small bowl, combine the salt and spices. Mix well.
- Wash and peel the sweet potatoes. Then slice into ½-inch thick slices.
- Arrange the sweet potato slices in a single layer on a baking sheet.
- Spray (or brush) the olive oil on each slice and sprinkle the seasoning mix evenly over them. Then flip each potato slice and repeat with oil and spices.
- Cover with foil and place in the cold oven. Turn the oven to 425°F and cook the potatoes for 15 minutes.
- Remove the foil, flip the sweet potatoes, and roast for 10 minutes, or until the potatoes are nice and golden brown.
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Notes
– Refrigerate any leftovers in an airtight container for up to 3 days.
– Reheat in the microwave, oven, or toaster oven for a couple of minutes until warmed through.
– We don’t recommend freezing the potatoes since it will change the texture once they are thawed.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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