90 minutes
Deliciously tender and perfectly roasted sweet potato rounds, ideal for a nutritious side dish.
Sweet Potatoes, ends trimmed, peeled, rinsed, and cut into 3/4-inch thick rounds
0 lb
tablespoons
teaspoons
to taste
1. Prepare Sweet Potatoes
First, prepare the sweet potatoes by trimming the ends, peeling, rinsing, and cutting them into 3/4-inch thick rounds. Toss the sweet potato rounds in a large bowl with the vegetable oil, salt, and a sprinkle of ground black pepper until they are evenly coated.
2. Arrange on Baking Sheet
Line an 18- by 13-inch heavy-duty rimmed baking sheet with aluminum foil and coat it with nonstick cooking spray. Arrange the sweet potato rounds in a single layer on the baking sheet. Cover the sweet potatoes tightly with a second layer of aluminum foil.
3. Initial Baking
Place the baking sheet on the middle rack of a cold oven. Turn the oven to 425 degrees and cook for 30 minutes. This gradual heating helps the sweet potatoes cook evenly and become perfectly tender. You’ll know they’re ready when they can be easily pierced with a fork.
4. Uncover and Continue Baking
Once the sweet potatoes are tender, remove the baking sheet from the oven and carefully take off the top layer of foil. Return the uncovered sweet potatoes to the oven and continue cooking until the bottom edges are golden brown, which should take about 15 to 25 minutes.
5. Flip and Final Bake
Take the baking sheet out of the oven again and use a thin metal spatula to flip each sweet potato round. Place the baking sheet back in the oven and roast for an additional 18 to 22 minutes, until the other side is also golden brown.
6. Cooling and Serving
Finally, remove the sweet potatoes from the oven and let them cool for about 5 to 10 minutes. Transfer them to a platter and serve. Enjoy your perfectly roasted sweet potato rounds!
After flipping the sweet potatoes, sprinkle grated Parmesan and minced garlic over the top and finish roasting for a cheesy, garlicky version.
Toss the sweet potato rounds with fresh herbs like rosemary, thyme, or sage before roasting to infuse them with aromatic flavors.
Toss the rounds with olive oil, minced garlic, fresh rosemary, thyme, and a bit of lemon zest before roasting. This will give them an aromatic, herbaceous profile that's distinctly Mediterranean.
Top the sweet potato rounds with pulled pork, a drizzle of BBQ sauce, and a sprinkle of green onions.
Top the finished sweet potato rounds with a dollop of hummus, a sprinkle of feta cheese, and some diced cucumber for a Mediterranean-inspired dish.
Opt for uniform size and shape for even cooking. Look for firm potatoes with smooth, tight skin.
Arrange in a single layer with space between to ensure roasting and not steaming, achieving crispy edges.
Slice sweet potato rounds consistently, about 1/4 to 1/2 inch thick, using a sharp knife or mandoline.
Roast at around 425°F (220°C) for a caramelized exterior and creamy interior, promoting the Maillard reaction.
Best served fresh from the oven when edges are crispiest; reheat if necessary but freshness is key.
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