Baked Sweet Potato Slices

baked sweet potatoes slices with pecans.

5 from 4 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Christmas, Holiday, Side Dishes, Thanksgiving

Cuisine: American

Servings:

Calories: 309kcal

Author: Kelly Bloom

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

US Customary - Metric

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.

Nutrition