This delicious Baked Sweet Potato Slices recipe is easy and flavorful, adding a unique twist to the classic Holiday sweet potato dish. Brown sugar and pecans stud the rosemary infused baked sweet potato slices.
Why You'll Love This Baked Sweet Potato Slices Recipe
Baked sweet potato slices are tender inside with lightly caramelized edges, crunchy pecans, and fresh rosemary. They make an easy holiday side that feels festive without relying on a traditional sweet potato casserole.
- Tender and Caramelized: The sweet potato slices bake until soft in the center with golden edges.
- Crunchy Pecan Topping: Pecans add texture and a rich, nutty finish.
- Easy Holiday Side: The simple sheet-pan method works well for Thanksgiving, Christmas, or everyday dinners.
Ingredients Overview
Sweet potatoes are sliced and roasted with olive oil, brown sugar, sea salt, and black pepper until tender and lightly caramelized. Fresh rosemary adds savory flavor, while chopped pecans bring a crisp, nutty finish.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Baked Sweet Potato Slices
Arrange the sweet potato slices on a prepared rimmed baking sheet, season them, and bake until tender with lightly caramelized edges. Use the step-by-step visual guide below to see how to slice, arrange, season, and roast the sweet potatoes evenly.
Step 1: After scrubbing the sweet potatoes, trim the ends off so the end rounds don't have a pointy end. Leave the skins on the sweet potatoes and cut into ½" slices.
Place all the sweet potato rounds in a mixing bowl. Add the olive oil, cracked pepper, and sea salt.
Step 2: Add the olive oil to the bowl of seasoned sweet potato rounds. Toss well to coat all sides of the sweet potato rounds. You need the oil to coat the rounds so that the brown sugar and pecans will stick while baking.
Step 3: Mince a bit of rosemary sprig up into tiny rosemary pieces, about 1 tablespoon. Add the rosemary to the bowl of olive oil coated sweet potatoes.
Step 4: Lay the sweet potato slices on a baking sheet. Using a spoon place the pecan pieces and bits of rosemary on each sweet potato round. Place in the hot preheated oven and bake for 20 minutes at 375 F.
When finished baking use a flat turner to transfer to a serving platter or serving bowl. Serve while hot.
Serving Suggestions
Serve baked sweet potato slices with Dutch oven turkey breast, oven-roasted tri-tip, or bourbon maple-glazed ham. The lightly sweet, savory flavor works especially well with roasted and smoked meats.
Add green beans and potatoes, collard greens, or a crisp salad to round out the meal.
Substitutions and Variations
Use these simple swaps to change the nuts, herbs, or vegetables while keeping the same easy roasting method.
- Change the Nuts: Substitute chopped walnuts for the pecans.
- Use Butternut Squash: Replace the sweet potatoes with evenly sliced rounds of butternut squash.
- Change the Seasoning: Swap the rosemary for thyme, cinnamon, or another seasoning that complements sweet potatoes.
- Add a Different Finish: Drizzle the roasted slices with maple syrup or melted butter just before serving.
Tips for Success
Use these tips for evenly cooked sweet potato slices with tender centers and caramelized edges.
- Choose Slender Sweet Potatoes: Potatoes with a similar diameter produce more uniform slices.
- Slice Evenly: Cut the sweet potatoes about ½ inch thick so they cook at the same rate.
- Use a Single Layer: Leave room between the slices so they roast instead of steaming.
- Serve Warm: The slices have the best texture while the edges are still lightly crisp.
Storage Options
Store leftover sweet potato slices properly so they keep their flavor and texture as well as possible.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze the cooled slices in an airtight container for up to 3 months, although they may soften after thawing.
- Reheat: Warm the slices in the oven or air fryer to help restore the roasted edges.
Related Recipes
Frequently Asked Questions
Yes, just reheat in oven so the pecans can get crispy again. Heat at 300F for about 15 minutes.
No, this recipe is designed for fresh, sliced whole sweet potatoes.
Holiday Recipes
Get The Recipe!
Baked Sweet Potato Slices
Equipment
- Large Rimmed Cookie sheet with cooling racks
Ingredients
- 4 sweet potatoes look for longer, slender ones
- 1 teaspoon Sea Salt
- ½ teaspoon Cracked Pepper
- 3 tablespoon brown sugar
- ¼ cup pecans coarsely chopped
- ¼ cup olive oil
- rosemary sprigs
- 1 tablespoon minced rosemary
Instructions
- Preheat the oven to 375° F. Spray a large rimmed baking sheet with non stick spray, or line with a silpat mat.
- Wash and trim the sweet potatoes, leaving the skins on. Slice into ½" rounds, and discard the pointy ends.4 sweet potatoes
- Place the cut sweet potatoes in a large mixing bowl. Sprinkle with the salt and pepper.1 teaspoon Sea Salt, ½ teaspoon Cracked Pepper
- Add the olive oil and toss the sweet potatoes to coat evenly.¼ cup olive oil
- Add the minced rosemary and chopped pecans. Blend to coat using a spoon.3 tablespoon brown sugar, ¼ cup pecans, 1 tablespoon minced rosemary
- Lay the sweet potato rounds on the prepared rimmed baking sheet. Using a spoon, distribute the pecans and rosemary bits in the bowl evenly among the sweet potato rounds. Add the rosemary sprigs to the baking pan and place in the preheated oven to bake for 20 minutes.rosemary sprigs
- Remove from oven when done cooking, using a flat turner to lift the rounds to a serving platter or a serving bowl. Serve immediately.
Notes
- Look for sweet potatoes that are slender, as this will give your slices that are more uniform in diameter.
- Serve these either as a side dish, or spread out on a platter as appetizers.
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