Often called “nature’s candy,” Baked Sweet Potato Slices are what sweet potato dreams are made of.
These savory roasted sweet potato rounds are thinly sliced, topped with butter, chives, rosemary, roasted pecans, and maple syrup, and then stacked and baked in a muffin tin in the oven.
Baking sweet potato slices doesn’t have to be complicated or time-consuming. And, this easy recipe is both versatile and flavorful.
Whether preparing this side dish for a casual weeknight dinner or a dinner party, like my Candied Sweet Potatoes and Bourbon Sweet Potato Casserole, these delightful baked sweet potato slices will impress your family and friends.
So, if you are ready to start, let’s dive in and enjoy making this delicious side dish, or vegetarian main dish together!
- What are baked sweet potato slices:
- Why this recipe is a keeper:
- Ingredient and equipment notes and substitutions:
- How to make baked sweet potato slices:
- Top tip:
- The difference between sweet potatoes and yams:
- What to serve with this recipe:
- Recipe variations:
- How to store and reheat leftovers:
- Recipe FAQs:
- Expert tips and tricks:
- More sweet potato recipes:
- 📋 Recipe:
- Baked Sweet Potato Slices Recipe
What are baked sweet potato slices:
Baked sweet potato slices are a simple and delicious preparation that showcases their natural sweetness and texture. They are cut into even slices, seasoned, and then roasted in the oven until tender and slightly crispy.
When baked, the edges of the slices become crispy while the centers remain soft and flavorful. This dish is a versatile and nutritious choice for many occasions, perfect as a side dish, a snack, or a salad topper.
Why this recipe is a keeper:
- This recipe is easy to prepare and requires minimal ingredients, most of which are pantry staples.
- It’s a fantastic go-to for a satisfying dish without spending hours in the kitchen.
- The recipe’s simplicity makes it perfect for beginners or anyone looking for hassle-free cooking with guaranteed delicious results.
Ingredient and equipment notes and substitutions:
- Sweet Potatoes – long, fairly small in-diameter potatoes work best in this recipe because the slices need to fit in the muffin cups. You can substitute the white and purple varieties.
- Butter – makes everything better and this recipe is no exception. Olive oil can be substituted if you prefer.
- Roasted Pecans – add their sweet buttery taste and crunchy texture.
- Chives – add a pop of color and a mild onion flavor.
- Rosemary – adds a fragrant, fresh earthy essence and a bit of color.
- Maple syrup – caramelizes when roasted and lends a slightly crispy and deliciously sticky texture to the outer layers of the potato slices. Honey can be substituted, but it has a distinct flavor, which will alter the taste slightly. Brown sugar can also be substituted.
If you have one, a mandoline makes short work of thinly and evenly slicing the potatoes. You can, of course, slice them by hand, but it will take a little more time.
I use a regular muffin pan to corral the potatoes and keep them in neat stacks while they bake in the oven.
How to make baked sweet potato slices:
- Gather your ingredients and preheat oven to 375° F.
- Slice the potatoes about an eighth to a tenth of an inch thick using a mandoline or knife.
- Combine the butter, pecans, scallions, rosemary, and maple syrup in a large bowl and stir together.
- Add the potato slices to the butter mixture and toss well with your hands. Make sure all of the slices are coated.
- Spray a muffin pan liberally with non-stick cooking spray and stack the sliced potatoes in the cups. (You can stack them higher than the pan sides because they will shrink a little while cooking.)
- Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
- Use a fork or spatula to carefully remove the stacked slices from the muffin pan and serve immediately.
Long, small-diameter potatoes work best in this recipe because the slices must fit in the muffin cups.
The difference between sweet potatoes and yams:
If you’re in the US and buying “yams” at a typical grocery store, you’re most likely purchasing a variety of sweet potatoes. True yams are more commonly found in international or specialty grocery stores.
Sweet potatoes and yams are distinct plants with different botanical classifications, origins, appearances, tastes, and textures. The confusion between the two, especially in the United States, is because sweet potatoes are frequently mislabeled as yams, even when canned.
Sweet potatoes have a sweet taste and creamy texture. On the other hand, yams are less sweet and can even be a bit earthy or woody in flavor. For this reason, true yams are not a good substitute in this recipe.
What to serve with this recipe:
The sweetness of the potatoes can be a delightful contrast to savory grilled or roasted meats or fish such as:
- Grilled Ham Steak
- Grilled Spatchcock Chicken
- Grilled Grouper
- Grilled London Broil
- Oven Roasted New York Strip Roast
- Herb Crusted Roasted Pork Tenderloin
- Pecan Crusted Fish
- Grilled Half Chicken
A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir would pair nicely too.
Baked sweet potato slices can be dressed up with different toppings for various occasions or to use ingredients in your pantry. Here are some tasty variations:
- Cilantro & Lime Zest: This combination offers a fresh and zesty flavor profile.
- Chili & Lime: A sprinkle of chili powder with a splash of lime juice for a tangy and spicy kick.
- Cajun or Creole Seasoning: Adds a Southern touch with its spicy and savory blend.
- Parmesan & Garlic: Grated parmesan cheese with a hint of garlic powder melted on top.
- Feta & Olive Oil: Crumbled feta with a drizzle of olive oil creates a Mediterranean flair.
- Almond Slivers & Honey: Drizzle some honey and scatter slivered almonds for a sweet-nutty touch.
- Greek Yogurt or Sour Cream: A dollop of Greek yogurt or sour cream added before serving adds a creamy punch of flavor.
How to store and reheat leftovers:
- Before storing, let the leftovers cool to room temperature. Place the stacks in an airtight container. You can store the container in the refrigerator for three to five days.
- If you want to store them longer, you can freeze the stacks. Arrange them on a baking sheet and freeze until solid. Then, transfer them to a zip-top freezer bag, removing as much air as possible. They can be stored frozen for up to three months. Before reheating, let them thaw completely overnight in the refrigerator.
- To reheat leftovers, preheat your oven to 375° F. Place the slices on a baking sheet and heat for 10-15 minutes or until they are heated through and crispy.
- If you prefer to microwave them, place slices in a microwave-safe dish in a single layer. Heat on high in 30-second intervals, checking between intervals until heated through. If reheated in a microwave, the edges will not be crispy.
For this recipe, 375°F is the sweet spot, producing roasted potato slices that are tender in the middle and slightly crispy on the edges.
This recipe takes approximately 45 minutes to cook the potatoes properly. However, the potato’s size, the slices’ thickness, and individual oven variations can affect cooking time.
Use the provided time as a guideline, but be prepared to adjust as needed.
Peeling is optional. Some people prefer to peel the potatoes for a smoother texture, but I like to leave the skin on for added nutrients and a rustic feel.
If you choose to leave the skin on, make sure to scrub the potatoes well to remove any dirt.
Absolutely! While the flavor and texture might vary slightly, you may use any variety in this recipe.
Use your microwave. Spread the pecans in a single layer on a microwave-safe plate. Microwave them on high for one minute and stir. Microwave in 30-second intervals, stirring between intervals until the pecans are fragrant and roasted.
This usually takes two to four minutes, depending on the microwave’s power and the freshness of pecans.
Expert tips and tricks:
Because muffin cups are smaller at the bottom than the top, you should put the smaller slices at the bottom and increase the size of the slices as the muffin cup flares out.
Choose firm, sweet potatoes with smooth skin. Avoid those with wrinkles, cracks, or soft spots. For uniform slices, select potatoes that are evenly shaped.
Aim for consistent thickness in your slices. This ensures even cooking. A mandoline slicer can be an excellent tool for achieving uniform slices. The small handheld models work great and are relatively inexpensive.
Especially towards the end of baking, keeping a close eye on the potatoes is important. They contain natural sugars that can caramelize and burn quickly.
While appearance is one indicator, the best way to know if your slices are done is by gently piercing the stack with a fork to the center. It should go in easily.
More sweet potato recipes:
If you like sweet potatoes as much as we do, be sure to check out these other scrumptious recipes on my blog:
For additional menu ideas, check out my Sweet Potato Biscuits with Cranberry Aioli and Roasted Sweet Potato Salad. You might also want to check out my roundup post: 15 Sweet and Savory Sweet Potato Recipes.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
Baked Sweet Potato Slices Recipe
- mandoline, or sharp knife
- muffin tin
- 2-3 medium-size sweet potatoes, unpeeled, washed and scrubbed
- 3 tablespoons unsalted butter, melted (you can substitute olive oil)
- ¼ cup finely chopped roasted pecans
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped fresh rosemary leaves
- 2 tablespoons pure maple syrup, not imitation or pancake syrup
- Gather your ingredients and preheat the oven to 375°F.
- Slice the potatoes about an eighth to a tenth of an inch thick using a mandoline or sharp knife.
- Combine the butter, pecans, chives, rosemary, and syrup in a large bowl and stir to combine.
- Add the potato slices and toss well with your hands. Make sure all of the slices are coated.
- Spray a muffin pan with non-stick cooking spray and stack the sliced potatoes in the cups. You can stack them higher than the pan sides because they shrink slightly while cooking.
- Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
- Use a fork or spatula to remove the stacked slices from the muffin pan and serve immediately.