Sweet potatoes are one of the most versatile vegetables around. They pair well with breakfast, lunch, and dinner. These baked sweet potato slices are simple to make and impressive to serve.
Table of Content
Bright orange, sweet and tasty, these baked sweet potato slices are not just good for you, they are delicious! And they are packed with flavor and nutrition. In fact, sweet potatoes are also a great source of vitamin A.
Why make these potatoes?
- They are probably the best-tasting potatoes. Crisp on the edges but soft and fork-tender on the inside. In addition, the seasoning and melted butter adds flavor and make these the most delicious!!
- They are great on their own, with your favorite toppings such as sour cream with green onions. But they are also the perfect side dish for any main course, whether you are cooking chicken, beef, lamb, or a vegetarian meal.
- Also, most of the ingredients in this recipe are simple pantry staples.
- And, the best part is, they are easier than making mashed potatoes or baked potatoes.
- These sliced potatoes are a real crowd-pleaser, always appreciated for their crispy crust and creamy insides.
- Leftovers keep well in the fridge in an airtight container for a few days. Warm them in the microwave for a few seconds covered with a wet paper towel.
Ingredients and substitutes
- Sweet potatoes - I like red garnet or jeweled sweet potato. Also called 'yam' in some parts of the word. There are many varieties of sweet potatoes, I like to use orange or red-skinned for roasting.
- Fat - The butter is what gives the potato crisp skin and golden edges on the outside. And, olive oil or vegetable oil prevents the butter from burning. Also, I love adding a little extra oil to this because that oil is flavored with garlic and is absolutely delicious with crusty bread.
- Garlic - I like to use freshly grated, not sliced or minced garlic. The sliced or minced tend to burn easily.
- Seasoning mixture - You can use a minimum seasoning of just salt, pepper, and fresh herbs like chopped parsley. But, I like to add some dried oregano, thyme, or rosemary.
- Optional -
- I often like to add spices such as smoked hot paprika or chili powder as well as cumin powder for variation, and of course, some parmesan cheese for that nutty flavor.
- You can even throw in some crispy bacon bits unless you don't eat pork.
- And you can even add a drizzle of honey or maple syrup if you like it sweeter.
Baked sweet potato slices recipe
- Preheat the oven to 425°F / 220°C/ Gas Mark 6
- Seasoning - In a small bowl, combine all the seasoning ingredients.
- Clean - Peel the sweet potatoes and slice them into thin slices. Pat them dry with paper towels.
Pro tip - Make sure the slices are dry or excess moisture will stew not roast the potatoes.
- Season - Place the dry slices in a large bowl and drizzle the olive oil and seasoning.
Pro tip - I like to shake the pan with the slices and seasoning, adding a little at a time. - Pan - Generously brush a 12-inch skillet or heavy bottom pan with olive oil. Layer the sweet potato slices in an accordion style making sure to fan them so they are half exposed and half under. Brush the top with melted butter. Then, cover the pan with a piece of aluminum foil.
Pro tip - Make sure each potato slice gets some of the oil/butter. This will ensure they stay moist as they release steam in the oven.
- Bake - Transfer to the oven and bake for 30 minutes. Then, remove the aluminum foil from the pan. Place it back in the oven and bake for another 20 minutes until you have beautiful light golden color on the edges. Sprinkle with chopped parsley.
Pro tip - When entertaining, I like to add a generous brush of melted butter to add more flavor. - Enjoy!
Tips for Success
- Buy similar size potatoes so they cook at the same time.
- Also, using smaller or medium size potatoes when entertaining looks prettier and has less waste.
- I've peeled the potatoes but you can keep the potatoes skin-on. Just make sure to scrub them properly.
- Slice the potatoes thin but most importantly evenly so they cook evenly too.
- A cast iron skillet works better for giving crisp edges. Do not use a baking tray or baking sheet as you will lose all the wonderful pan juices.
- And if you want the potatoes crispier, baste them with butter more often than 2 or 3 times.
- These potatoes are best made close to serving time. But, leftovers will keep in an air-tight container in the fridge.
How long will these baked sweet potatoes keep?
Leftovers keep well in the fridge in an airtight container for a few days. Warm them in the microwave for a few seconds covered with a wet paper towel.
What else can you layer with these potato slices?
You can stuff the layers will cheese, bacon, tomato slices, and cold cut/pastrami. Sprinkle some parmesan on top for the final 10 minutes of baking. Of course, adding these ingredients will soften the potatoes as well.
Can I make these in potatoes in an air fryer?
Yes, you can layer the slices in a smaller pan to fit inside an air fryer basket. Preheat the fryer to 190C for 3 to 5 minutes. Then bake these covered for 15 minutes then uncovered for another 15 minutes.
Printable Recipe
Baked Sweet Potato Slices
Print Pin Rate Share by Email Share on FB Save GrowCalories: 118kcal
Adjust Servings Here: 4 servings
Description
Sweet potatoes are one of the most versatile vegetables around. They pair well with breakfast, lunch, and dinner. These baked sweet potato slices are simple to make and impressive to serve.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lb (900 g) Sweet potatoes ((or 4 medium) )
Seasoning
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoon Dried oregano
- 2 tablespoon Dried thyme
- 1 teaspoon Paprika ((optional) )
Plus
- 4 tablespoon (60 ml) Olive oil
- 4 tablespoon (55 g) Melted butter
- 2 tablespoon Parsley (fresh, Finely chopped)
Instructions
- Preheat the oven tp 425°F / 220°C/ Gas Mark 6
- Seasoning - In a small bowl, combine all the seasoning ingredients.1 teaspoon Kosher salt, 1 teaspoon Black pepper, 1 teaspoon Garlic powder, 2 tablespoon Dried oregano, 1 teaspoon Paprika, 4 tablespoon Olive oil, 2 tablespoon Dried thyme
- Clean - Peel the sweet potatoes and slice them into thin slices. Pat them dry with paper towels. Pro tip - Make sure the slices are dry or excess moisture will stew not roast the potatoes.
- Season - Place the dry slices in a large bowl and drizzle the olive oil and seasoning. Pro tip - I like to shake the pan with the slices and seasoning, adding a little at a time.2 lb Sweet potatoes
- Pan - Generously brush a 12-inch skillet or heavy bottom pan with olive oil. Layer the sweet potato slices in an accordion style making sure to fan them so they are half exposed and half under. Brush the top with melted butter. Then, cover the pan with a piece of aluminum foil. Pro tip - Make sure each potato slice gets some of the oil/butter. This will ensure they stay moist as they release steam in the oven.
- Bake - Transfer to the oven and bake for 30 minutes. Then, remove the aluminum foil from the pan. Place it back in the oven and bake for another 20 minutes until you have beautiful light golden color on the edges. Sprinkle with chopped parsley.Pro tip - When entertaining, I like to add a generous brush of melted butter to add more flavor.2 tablespoon Parsley, 4 tablespoon Melted butter
- Enjoy!
Recipe Notes & Tips
- Buy similar size potatoes so they cook at the same time.
- Also, using smaller or medium size potatoes when entertaining look prettier and has less waste.
- I've peeled the potatoes but you can keep the potatoes skin-on. Just make sure to scrub them properly
- Slice the potatoes thin but most importantly evenly so they cook evenly too.
- A cast iron skillet works better for giving crisp edges. Do not use a baking tray or baking sheet as you will lose all the wonderful pan juices.
- If you want the potatoes crispier baste them with butter more often than 2 or 3 times.
- These potatoes are best made close to serving time. But, leftovers will keep in an air-tight container in the fridge.
Nutrition Information
Calories: 118- kcalCarbohydrates: 1- gProtein: 1- gFat: 13- gSaturated Fat: 7- gCholesterol: 31- mgSodium: 809- mgPotassium: 11- mgFiber: 1- gSugar: 1- gVitamin A: 546- IUVitamin C: 3- mgCalcium: 14- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Ramona
I do love sweet potatoes and this recipe is such a great idea to make as a side this Christmas as a side to our turkey roast. Perfection!
Moop brown
As you stated, I also really love sweet potatoes for their versatility and can see this recipe being great as a side dish for a holiday meal as well.