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Crispy on the outside and tender on the inside, these Baked Sweet Potato Slices are made with just 2 ingredients and make for a delicious base for both sweet and savory toppings.
Easy Roasted Sweet Potato Slices
There are so many reasons to love these Baked Sweet Potato Slices! Whether you’re looking for a healthy, kid-approved snack or a quick side dish for dinner, these sweet potato slices are a fantastic option.
- Nutrient-Packed – Sweet potatoes are a powerhouse of vitamins, minerals, and fiber, offering a nutritious boost in every bite.
- Kid-Friendly – Their natural sweetness and soft texture make them a hit with kids, plus they’re fun to eat as finger food. You can even cut them into fun shapes for extra appeal!
- Quick and Easy – We’re talking minimal prep here—just slice, toss, and bake. You can have these on the table in no time.
- Versatile Flavor Options – Whether you’re in the mood for sweet with cinnamon and maple syrup, or savory with garlic and rosemary, you can season these slices however you like. (See the list of toppings below.)
- Perfect for Any Occasion: These slices aren’t just for everyday family dinners or a preschool lunch side dish—they work just as well as a party appetizer or holiday side dish.
If you’re craving more sweet potato goodness, be sure to check out my Instant Pot Mashed Sweet Potatoes, Healthy Sweet Potato Cookies, or my delicious Easy Baked Sweet Potato Tots for a fun and tasty option!
Table of Contents
Ingredients
All you need are 2 ingredients!
- Sweet potatoes – Look for those that are evenly shaped throughout so you end up with rounds that are about the same size widthwise. I do prefer ones that aren’t too skinny to take into account shrinkage once baked. That way there’s enough surface area to add all kinds of fun toppings.
- Oil – Feel free to use any of your favorite cooking oil. Olive oil, avocado oil, and coconut oil will all work!
- Seasoning(s) – This is optional but highly encouraged if planning to enjoy the sweet potato rounds by themselves without any of the suggested toppings. Cinnamon, cumin, smoked paprika, chili powder, black pepper, garlic powder, curry powder….have fun experimenting!
Step-by-Step Instructions
Step 1: Preheat oven to 400°F. Prepare a large sheet pan by lightly greasing with oil.
Prep the sweet potatoes – scrub really well to remove any dirt and bacteria. Dry throughly with a kitchen towel. Using a sharp knife, slice into 1/2 inch rounds.
Drizzle oil and coat all the sweet potato pieces.
Step 2: Arrange the slices in single layer on the prepared baking pan. Bake for 25-30 minutes, flipping halfway, until golden brown.
Recipe Tips
- The most important step is to cut the sweet potato rounds into roughly the same thickness so they cook evenly. And don’t slice too thin. You want the rounds to hold their shape once roasted.
- Make sure all the round slices are coated well with oil to ensure a crispy exterior and a soft interior.
- Don’t overlap the rounds. Place them in a single layer on the baking sheet.
- Meal prep. Make a big batch to enjoy throughout the week.
- Mix up the flavors: Can’t decide between sweet and savory? Do half with cinnamon and the other half with salt and garlic for a fun mix!
Sweet Potato Toppings
You can enjoy the baked sweet potato slices as is OR layer with all kinds of toppings. Make them as simple or as elegant as you wish!
Here’s what I suggest. First, pick a spread:
- Peanut, nut, or seed butter
- Mashed avocado
- Yogurt
- Ricotta
- Cream cheese
- Your favorite cheese (cheddar cheese, parmesan, goat cheese)
- Yogurt fruit dip
- Sugar Free Pizza sauce
- Hummus (try this beet hummus or pumpkin seed hummus)
- Pesto (zucchini pesto, broccoli pesto, ricotta pesto)
Then, add the toppings:
- Fruits (berries, banana, pear, mangoes)
- Nuts or seeds
- Fresh herbs (rosemary, thyme)
- Chocolate chips
- Vegetables: tomatoes, cucumbers, green onions
- Dried fruit
- Drizzle of honey, maple syrup, or date syrup
Storage
Transfer any leftover sweet potato bites into an airtight container and store in the refrigerator for 3-4 days.
You can warm them up slightly in a toaster oven or enjoy cold! I like to add them straight into my son’s lunch box or snack box.
Only freeze them if you’re intending to mash the potatoes or blend them up (to make smoothies, pasta, cookies, etc.)
Frequently Asked Questions
You don’t have to unless that’s what you prefer. It will not only save you time but the peel adds great texture. Not to mention the potato skin contains more concentrated levels of vitamins and minerals (like vitamin C and potassium) as well as fiber.
If serving to your baby, you will love how easily the skin peels off once baked.
Any variety of sweet potato will work and there are so many! Jewel, Garnet, purple stokes, Korean sweet potatoes…try them all. They cook relatively the same and are all uniquely flavored with varying amounts of antioxidants and nutrients.
More Sweet Potato Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Best Sweet Potato Slices
Equipment
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons oil of choice (avocado, olive, or coconut oil)
- Optional Seasonings: cinnamon, cumin, Smoked paprika, chili powder, curry powder, oregano, etc.
Instructions
- Preheat oven to 400° Fahrenheit.
- Prep the sweet potatoes – scrub really well to remove any dirt and bacteria. Dry throughly with a kitchen towel. Using a sharp knife, slice into 1/2 inch rounds. Drizzle oil and make sure all the round slices are coated well to ensure a crispy exterior and a soft interior.
- Arrange the rounds in single layer on the prepared baking pan. Bake for 25-30 minutes, flipping halfway, until golden brown.
- Enjoy as is or add whatever toppings you wish.
Notes
- Transfer into an airtight container and store in the refrigerator for 3-4 days.
- Warm them up slightly in a toaster oven or enjoy cold
Newly loyal MJ and Hungryman fan after feeling a bit overwhelmed by weaning from nursing and making the big transition to more solids (gulp). I stumbled across MJ’s page and was immediately hooked – I even printed her toddler snacks page at the library the other day and have been sharing it with other mamas looking for direction! I was drawn to this recipe because of how versatile (and beautiful!) it was. I prepped the sweet potatoes this morning and my one-year-old boy Ro got to enjoy them this afternoon and he loved them – what a win! Ro enjoyed them with avocado and cream cheese and we are excited to try new toppings tomorrow and will definitely be making them again in the future. Thank you for sharing all of your knowledge, MJ! 🙂
Aww! You totally made my day with this incredibly sweet, encouraging comment! I’m SO glad you’re here and please don’t hesitate to reach out with any questions, concerns, recipe requests, etc!
Finally got to make these! I served an assortment of half circles to my toddler, each with a different topping. I went really simple: guacamole, pizza sauce with cheese, yogurt with banana and cinnamon, and cottage cheese. He had gone off sweet potato but serving it to him in this way got him to eat it again. He is 20 months.
I peeled the skin off after roasting, since I knew he’d reject it if I left it on, and it was very easy to remove.
I will try with some other toppings next time 🙂
Such fun toppings!!
Hi Min!
Thanks once again! Baked this with cumin and my 18mth old who has been rejecting sweet potatoes for the longest time actually ate 1.5 piece! The rest were all gobbled up by hubby and 2 older kids…🥳😘
Yay!!! So happy to hear!
I tried it right when I received your weekly email. So good!!
Wow that was fast!! And so easy to make, right?