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Crispy on the outside and tender on the inside, these sweet potato rounds are made with just 2 ingredients and make for a delicious base for both sweet and savory toppings.
Easy Roasted Sweet Potato Rounds
More often than not, we as parents go out of our way to make all these elaborate meals for our families because we care so much. But then our kids won’t even give it the smallest taste and then comes the flood of frustration and bitterness.
They would’ve been much happier having cereal and milk. Can anyone else relate? By the way, if you haven’t tried these no-cook lunch or dinner snack tray ideas, you MUST!
All this to say, let’s remember to give ourselves plenty of grace and keep our meals simple. Bring on all the easy recipes!
To make these sweet potato rounds, all you have to do is slice and let the oven do all the work. And then watch your child gobble up this tasty treat (or pack as a school snack). You can also serve as a healthy side dish for preschool lunch or family dinners.
These little rounds will also make for a great addition to your Thanksgiving table or any special occasion.
Top the baked rounds with ricotta, pecans, cinnamon, dried cranberries, and a drizzle of honey and voila! You have a “fancy” yet effortless appetizer / delicious side dish.
But I won’t blame you if they disappear so quickly that you don’t even get a chance to kick them up a notch. You do you!
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
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.
Arrange the rounds in single layer on the prepared baking pan. Bake for 25-30 minutes, flipping halfway, until golden brown.
Tips for Success
- 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.
Serving Suggestions – 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)
- Pizza sauce
- Hummus (try this beet hummus or pumpkin seed hummus)
- Pesto (zucchini 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 Rounds
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?