Crispy Sweet Potatoes

A plate of roasted sweet potato rounds, seasoned with pepper and spices, arranged on a white dish atop a white cloth with black stripes.

These crispy sweet potatoes come out of the oven with golden caramelized edges every time, made with a simple oven-roasted method that's perfect as an easy, guest-ready side dish.

Course Dinner, Lunch

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword crispy sweet potatoes

Prep Time 12

Cook Time 1 15

Total Time 1 27

Servings servings (8 ounces, about 1/2 pound)

Calories 242

Author Gina Dickson

Ingredients

3 pounds sweet potatoes about 6 medium (peeled and cut into 1/2 inch thick rings)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 teaspoons brown sugar optional

Instructions

Prepare the Potatoes

Peel and cut the sweet potatoes into 1/2 inch thick rings.
3 pounds sweet potatoes
Combine the sweet potatoes, olive oil, salt, and pepper in a large bowl and toss until evenly coated.
2 tablespoons olive oil, 1 teaspoon pepper, 1 teaspoon salt

Start the Roast

Line an 18x13 inch baking pan with parchment paper.
Arrange the sweet potatoes in a single layer on the baking sheet and cover tightly with aluminum foil.
Place the baking sheet in a cold oven, then turn the oven to 425 degrees Fahrenheit. Roast for 30 minutes.

Crisp the Potatoes

Remove the baking sheet from the oven and carefully remove the top layer of foil.
Return the baking sheet to the oven and roast until the bottom edges are golden brown, 15 to 25 minutes.

Finish Roasting

Remove the baking sheet from the oven and flip each slice with a thin metal spatula. If desired, lightly sprinkle brown sugar on top of each slice.
2 teaspoons brown sugar
Roast until the new bottom edges are golden brown, 18 to 22 minutes.
Let cool 5 to 10 minutes before transferring to a platter and serving.

Notes

Storage: Store leftovers in an airtight container for 3 to 4 days. The slices will soften slightly, but the flavor remains rich and comforting.
Reheating: Warm the sweet potatoes in a 400°F oven for 8 to 10 minutes until the edges revive their crispness. Reheat them early so you can enjoy your guests without rushing.
Substitutions: Avocado oil works well in place of olive oil. Jewel, Red Garnet, Diane, and Burgundy sweet potatoes have all been tested and roast into crisp, golden slices with excellent flavor. White-fleshed sweet potatoes work too, though they roast to a lighter color.
Variations: Cubes can be used instead of rings using the same roasting method, though cubes will crisp a little faster. A small pinch of smoked paprika or garlic powder blends well with the oil, salt, and pepper. Fresh rosemary or thyme softens as the potatoes roast and adds a warm aroma. A light sprinkle of fresh parsley after baking brings a bright finish.

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