Baked Sweet Potato Slices – Delicious Meets Healthy

These baked sweet potato slices are golden, tender, and perfectly seasoned – one of my favorite easy side dishes. With a simple oven method and just a few ingredients, they turn out beautifully every time.

If you’ve ever pulled a tray of sweet potatoes from the oven only to find them soft but lacking flavor or texture, I’ve been there too. After testing this recipe more times than I can count, I’ve found the exact method that gives you tender centers and beautifully golden finish every single time. This is the kind of simple, reliable side dish I make on busy weeknights and holiday tables alike.

These oven roasted sweet potatoes are easy, healthy, and packed with cozy rosemary flavor. And the best part? You only need a handful of pantry staples.

If you love cooking with sweet potatoes as much as I do, you might also enjoy these oven roasted sweet potatoes with onions, or baked sweet potato wedges — they take about the same amount of time in the oven and are just as easy to throw together.

Ingredients You’ll Need

One of the reasons I love this recipe is how simple the ingredient list is.

• Sweet potatoes – Look for ones that feel firm with smooth, unwrinkled skin. Avoid any with soft spots. Cut them into evenly sized slices — I usually go about ½-inch thick (roughly finger-width). Keeping them uniform is one of the biggest secrets to getting perfectly tender centers and caramelized edges.
• Light Olive oil – This helps with browning and adds flavor. You can substitute with avocado oil or coconut oil because you need a higher smoke point.
• Seasoning: Dried rosemary, salt & black pepper – Don’t skip proper seasoning. Sweet potatoes are naturally sweet, so they need salt to balance everything out. Fresh rosemary works beautifully too, just mince it very finely so it doesn’t burn during roasting. You could also experiment with thyme, smoked paprika, garlic powder, or even a pinch of chili flakes for heat.

How To Roast Sweet Potato Slices

Let me walk you through exactly how I make them.

1. Preheat & Prepare: Preheat your oven to 400°F. Line a baking sheet with parchment paper — this prevents sticking and helps with browning.
2. Season the Sweet Potatoes: Arrange the sweet potato rounds in a single layer. Drizzle with olive oil, then sprinkle with salt, black pepper, and rosemary. Gently toss everything together right on the tray until evenly coated.
3. Spread Them Out: (This step is critical) – Spread the slices back out so they’re in a single, even layer and not overlapping. If they overlap, they’ll steam instead of roast — and we want those golden edges.
4. Roast to Perfection: Roast for about 30 minutes. Halfway through cooking, flip the slices. This helps both sides caramelize and gives you that lightly crisp exterior.

Flavor Variations (If You Want to Switch It Up)

Once you master the base recipe, you can easily customize it:

• Add garlic powder and parmesan during the last 5 minutes
• Sprinkle with chili flakes for heat
• Drizzle with honey and a pinch of cinnamon for a sweet twist
• Finish with a squeeze of fresh lemon juice for brightness
• Add some toasted pecans just before servings

I personally sometimes love adding a pinch of smoked paprika for depth.

Serving Suggestions

These roasted sweet potatoes are incredibly versatile. I often serve them with:

• Grilled chicken or baked salmon – they go wonderfully with any kind of meat
• Burgers or sandwiches – try it with this crispy fish burger or this easy vegetarian sandwich
• Grain bowls
• Holiday roasts – add them to along your Thanksgiving turkey, whole roasted chicken or
• Eggs for breakfast (yes, really — so good)

They also pair beautifully with creamy sauces or yogurt-based dips.

If you’re building a full dinner, they go especially well with simple roasted vegetables or a fresh side salad to balance the sweetness.

Storing & Reheating

If you have leftovers (which doesn’t always happen in my house):

• To store: Let the sheet pan sweet potato slices cool completely, and store in an airtight container in the fridge for up to 4-5 days.
• To reheat: For best texture, reheat in the oven at 375°F for 8–10 minutes or in the air fryer for 3–5 minutes.

Avoid microwaving if possible — it softens the edges.

Make-Ahead & Meal Prep Friendly

You can:

• Slice the sweet potatoes a day ahead and store them submerged in cold water (pat dry before roasting).
• Roast a big batch for weekly meal prep — they reheat beautifully in the oven or air fryer.

If you enjoyed this Baked Sweet Potato Slices recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.