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
Looking for a fun and healthy side dish to serve up at your next Holiday menu? Baked sweet potato slices are a healthy and delicious side dish that everyone will love. The crunchy sweet pecans and rosemary herbs will make this a new family holiday favorite.
This simple recipe is perfect for any occasion, and it's a great change to the traditional Southern Sweet Potato Casserole this Holiday season!
Ingredients Overview
Scrub the sweet potatoes to make sure the skins are clean with no dirt. If they have bits of thready root on them remove with a sharp paring knife. Use fresh rosemary sprigs, the flavor is unparalleled to dried rosemary.
- Sweet Potatoes - Fresh, sliced ½" thick. You can use any color of sweet potato.
- Brown Sugar
- Pecans - Rough chopped.
- Rosemary - Fresh sprigs.
- Sea Salt
- Black Pepper - Fresh ground.
- Olive oil
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
This is a super easy recipe that is quick to pull together. Below is a photo tutorial showing each step. First, preheat your oven to 375 F and spray a large rimmed baking sheet with non stick spray.
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.
Add the brown sugar and chopped pecans to the bowl and stir to mix everything.
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.
Baked Sweet Potato Slices Serving Suggestions
Serve this Baked Sweet Potato Slices side dish with Dutch Oven Turkey Breast, Air Fried Turkey Breast, and some Ocean Spray Cranberry Orange Relish.
Baked sweet potato slicess are a delicious and healthy side dish that is perfect for any occasion. They are easy to make and can be customized with a variety of herbs and seasonings.
Substitutions and Variations
- Walnuts are a great substitution for the nuts. If you don't like sweet potatoes, you can do this with rounds of butternut squash.
- Top them with your favorite toppings. Some popular options include butter, sour cream, brown sugar, maple syrup, cinnamon, marshmallows, or nuts.
Tips for Success
- Look for sweet potatoes that are slender, as this will give your slices that are more uniform in diameter.
- Don't overcrowd the pan. When you are baking the sweet potatoes, make sure that they are in a single layer on the baking sheet. This will help them to cook evenly and become crispy on the edges.
- Serve warm. Baked savory herbed sweet potatoes are best served warm. You can serve them as a side dish with any main course, or you can enjoy them on their own as a snack.
- Serve these either as a side dish, or spread out on a platter as appetizers.
Storage Options
- Store any left over sweet potato slices in a covered container in the refrigerator. You can keep as leftovers for up to 4 days.
- Freeze in a airtight container for up to 3 months.
Related Recipes
- Texas Roadhouse Rolls
- Glazed Spiral Ham
- Air Fryer Red Potatoes
- Southern Sweet Potato Casserole
- Savory Mashed Sweet Potatoes
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.
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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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