These oven baked sweet potato slices are crispy on the outside, tender on the inside, and ready in just 40 minutes! Enjoy them on their own or add a tasty dip or topping for an easy, crowd-pleasing appetiser.
I recently served these as an appetizer at a family BBQ, some plain, some topped with my feta pistachio dip, and everyone was looking for more!
They also work well with my high protein hummus, pistachio pesto or simply served alongside roasted chicken for a weeknight dinner.
The best part? You only need three basic ingredients to create these and sweet potatoes are nutritional powerhouses. They are packed with fiber, vitamin A, and antioxidants that support everything from eye health to immune function.
Check out my balanced snack ideas for more ways to incorporate nutrient-dense foods into your routine, or explore my mediterranean roasted chickpeas recipe for another simple, healthy side dish option.
Jump to:
- Why I Love This Recipe (As A Dietitian)
- Key Ingredients
- Substitutions
- Recipe Variations
- How To Make This Recipe
- Storage
- Serving Suggestions
- Expert Tips for Making This Recipe
- How to Create a Balanced Meal Using These Sweet Potato Slices
- Air Fryer Sweet Potato Slices
- FAQs
- Related
- Want to Learn About Nutrition?
- 📖 The Recipe
- 💬 Comments
Why I Love This Recipe (As A Dietitian)
- Nutrient density - Sweet potatoes provide beta-carotene, fiber, potassium, and vitamin C in every bite
- Versatile base - Perfect for building balanced meals by adding protein and healthy fats
- Minimal processing - Keeping the skin on maximizes fiber and nutrient content
- Budget-friendly - Sweet potatoes are affordable year-round and have a long shelf life
- Kid-approved - The natural sweetness makes sweet potatoes more appealing to picky eaters
Key Ingredients
Below are some ingredient notes. For the exact ingredient measurements and the full recipe, be sure to check the printable recipe card at the bottom.
- Sweet Potato: Look for firm potatoes with smooth, unblemished skin. Avoid any with soft spots, wrinkles, or sprouting eyes. Store them in a cool, dry place - never in the refrigerator as this can affect their flavor and texture.
- Olive oil: Choose extra virgin olive oil for the best flavor and maximum antioxidant content. The oil helps the sweet potatoes caramelize beautifully and prevents them from drying out during baking.
- Salt & Pepper: Use freshly ground black pepper and coarse sea salt or kosher salt for better texture and flavor.
Substitutions
Here are some tips to help you adjust the recipe to suit your individual dietary needs and preferences:
- Lower in calories - You can omit the olive oil and use cooking spray instead, though the texture won't be quite as crispy.
- Higher in protein - This recipe does not provide a lot of protein on its own so I recommend serving it with a protein source e.g., my feta dip or protein hummus or else chicken, tofu or beans.
- This recipe is naturally gluten free, nut-free, dairy-free and suitable for vegan and vegetarians.
Recipe Variations
Herb-crusted: Add dried rosemary, thyme, and garlic powder
Spicy kick: Sprinkle with paprika, cayenne pepper, and chili powder
Sweet cinnamon: Dust with cinnamon and a drizzle of maple syrup
Savory parmesan: Top with grated parmesan cheese in the last 5 minutes of baking
How To Make This Recipe
Below are the simple steps for how to make this baked sweet potato recipe with visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1 & 2:
Prep your oven and pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly spray with cooking spray to prevent sticking.
Prepare the sweet potatoes: Give your sweet potato a thorough rinse under cold water. You can peel the skin if you prefer, but I recommend keeping it on for extra fiber and nutrients. Using a sharp knife, slice the sweet potato crosswise into rounds about ¼-inch thick. Try to keep slices uniform for even cooking.
Step 3 & 4:
Season the slices: Place all the sweet potato slices in the center of your prepared baking sheet. Drizzle with olive oil and season generously with salt and pepper. Using your hands, toss everything together, making sure each slice is well-coated on both sides.
Arrange for baking: Spread the seasoned slices in a single layer across the baking sheet, making sure they don't overlap. This is crucial for even browning and proper texture.
Step 5:
Bake to perfection: Place in the preheated oven and bake for 30-40 minutes, flipping the slices halfway through (around the 15-20 minute mark). The sweet potatoes are done when they're golden brown around the edges and tender when pierced with a fork.
Storage
Store leftover baked sweet potato slices in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven for 5-10 minutes, or in an air fryer at 350°F (175°C) for 3-5 minutes to restore crispiness.
Serving Suggestions
- As an appetizer base: Top with my pistachio feta dip for an elegant starter
- Breakfast toast alternative: Top with avocado and a fried egg for a nutritious morning meal
- Dinner side dish: Pair with healthy marry me chicken or my air fryer tofu and a side of veg for a complete meal
- Snack option: Enjoy them on their own or with high protein hummus for dipping
- Meal prep base: Use throughout the week in different combinations with proteins and vegetables
Expert Tips for Making This Recipe
Let them rest - Allow a few minutes of cooling for the best texture before serving
Slice consistency is key - Aim for uniform thickness so all pieces cook evenly
Don't overcrowd - Use multiple baking sheets if needed to maintain single layers
Watch the edges - Sweet potatoes can go from perfectly caramelized to burnt quickly
Test for doneness - They should be tender when pierced but still hold their shape
Troubleshooting: If your sweet potato slices are browning too quickly, lower the oven temperature to 400°F (200°C) and extend the cooking time. If they're not browning enough, increase the temperature to 450°F (230°C) for the last 10 minutes of cooking.
How to Create a Balanced Meal Using These Sweet Potato Slices
To create a complete, balanced meal using these baked sweet potato slices, follow the balanced plate method:
Your sweet potato slices provide the starch/carbohydrate portion (about ¼ of your plate). To complete the meal, add:
- Protein (¼ of plate): Grilled chicken, baked salmon, or roasted chickpeas
- Non-starchy vegetables (½ of plate): A mixed green salad, steamed broccoli, or roasted Brussels sprouts
- Healthy fats: The olive oil in this recipe provides some fat, but you could add avocado slices or a handful of nuts
This combination ensures you're getting sustained energy, essential nutrients, and satisfying flavor in every meal.
Remember, not all meals have to be perfectly balanced but it can be a good place to start.
Air Fryer Sweet Potato Slices
This recipe can also be made in the air fryer. However, since the sweet potato slices need to be spread in a single layer for even cooking, you'll likely need to cook them in batches depending on the size of your air fryer basket. This method works best when making smaller portions or if you want to avoid heating up your whole oven.
Air Fryer Instructions:
- Preheat your air fryer to 380°F (193°C) for 3 minutes
- Follow the same prep steps: slice, season with oil, salt, and pepper
- Arrange slices in a single layer in the air fryer basket (don't overlap!)
- Cook for 12-15 minutes, flipping halfway through at the 6-7 minute mark
- Check for doneness - they should be golden brown and tender when pierced with a fork
- Cook in batches if needed to avoid overcrowding
The air fryer version will be slightly crispier and cook about 15 minutes faster than the oven method.
FAQs
Make sure you're baking them in a single layer without overlapping, and your oven is fully preheated. Also, pat the slices dry after washing to remove excess moisture.
Aim for about ¼-inch thick slices. Thinner slices will be crispier but may cook too quickly, while thicker slices will be more tender but take longer to cook through.
Yes! You can use cooking spray instead of olive oil, though they won't get quite as crispy. The natural sugars in sweet potatoes will still caramelize nicely.
For the best texture, reheat in a 350°F (175°C) oven for 5-10 minutes or in an air fryer at 350°F (175°C) for 3-5 minutes. Both methods are much better than the microwave, which can make them soggy.
Want to Learn About Nutrition?
Here are some nutrition education articles from a dietitian! And if you have any questions, feel free to reach out - I'm here to help.
📖 The Recipe
Baked Sweet Potato Slices
Equipment
- Large baking sheet
Ingredients
- 1 medium sweet potato 290g
- 1 tablespoon olive oil 10g
- Salt and pepper to taste
- Optional additional spices e.g., paprika, garlic powder, cinnamon
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and spray with cooking spray.
- Rinse sweet potato and slice crosswise into ¼-inch thick rounds.
- Toss sliced sweet potatoes with olive oil, salt, and pepper (& any additional spices) until well coated.
- Arrange in a single layer on the prepared baking sheet.
- Bake for 30-40 minutes, flipping halfway through, until golden brown and tender.
- Serve immediately while hot.
Notes
- Storage: Refrigerate leftovers up to 4 days; freeze up to 3 months
- Success tip: Keep slices in single layer for even cooking - use multiple pans if needed
- Doneness test: Sweet potatoes should be golden brown and easily pierced with a fork
- Reheating: Use oven at 350°F for 5-10 minutes or air fryer at 350°F for 3-5 minutes to maintain texture
Rion says
Yummy
Maria Lucey RD says
Thank you for making my recipe Rion ❤ I am really glad you enjoyed them and I appreciate you taking the time to leave a positive review 😊