Save Discover golden sweet potato rounds roasted until perfectly crisp and caramelized with a subtle cinnamon touch. This easy side combines sweet and savory notes, offering a warm spice flavor enhanced by olive oil and optional honey drizzle. Ideal for gluten-free and vegetarian diets, it pairs wonderfully with grilled meats or stands alone to brighten any plate.
I used to think sweet potatoes belonged only in casseroles until a friend served me caramelized rounds straight from the oven, edges crisp and centers soft. The cinnamon hit first, then the natural sweetness bloomed. I went home that night and roasted my own batch, and they disappeared before dinner even started.
One Thanksgiving I ran out of oven space and needed a fast side dish that wouldnt compete with the turkey. These sweet potatoes roasted in under forty minutes, and my nephew ate six slices before the main course. Now I make them every year, and sometimes just because its Tuesday.
Ingredients
- 2 large sweet potatoes (about 700 g), peeled and sliced into 1/4-inch rounds: Uniform slices roast evenly, so a mandoline helps but a steady hand works just fine.
- 2 tablespoons olive oil: Just enough to coat every surface without making them soggy, and it helps the cinnamon stick.
- 1 teaspoon ground cinnamon: This is the secret that makes people ask what you did differently, it deepens the sweetness without adding sugar.
- 1/2 teaspoon sea salt: Balances the natural sugar and keeps the flavor from tipping too sweet.
- 1/4 teaspoon freshly ground black pepper: A quiet warmth that rounds out the cinnamon and salt.
- 1 tablespoon honey or maple syrup, for drizzling (optional): I skip this most of the time, but when I want them to taste like dessert I drizzle it on hot from the oven.
- 1 tablespoon chopped fresh parsley, for garnish (optional): A bright green finish that makes the plate look intentional.
Instructions
- Get the oven hot:
- Preheat to 220°C (425°F) and line a large baking sheet with parchment paper. High heat is what gives you those caramelized edges.
- Coat the slices:
- Toss sweet potato rounds in a large bowl with olive oil, cinnamon, salt, and pepper until every piece glistens. Your hands work better than a spoon here.
- Lay them out:
- Arrange slices in a single layer on the baking sheet without overlapping. Crowding traps steam and you lose the crisp.
- Roast and flip:
- Roast for 15 minutes, then flip each slice and rotate the pan for even browning. Continue roasting another 12 to 15 minutes until edges turn golden and crispy.
- Finish and serve:
- Remove from the oven and drizzle with honey or maple syrup if you like, then scatter parsley over the top. Serve them hot while the edges are still crackling.
Save The first time I brought these to a potluck, someone asked if I catered. I laughed because all I did was slice, toss, and roast. But thats the thing about simple food done right, it tastes like you tried harder than you did.
Making Them Extra Crispy
If your oven has convection, turn it on and watch the edges crisp up even faster. The circulating air pulls moisture away from the surface, and you get that shatter without waiting. I also like to cut the slices just a hair thinner when I want them to snap like chips.
Flavor Variations
A pinch of cayenne or smoked paprika completely changes the mood, turning these from sweet side dish to smoky and bold. I made a batch with paprika for a barbecue once and people kept coming back thinking they were some kind of fancy potato chip.
Pairing and Serving Ideas
These work next to roast chicken, grilled steak, or piled on a vegetarian platter with hummus and greens. Theyre also good cold the next day, tucked into a grain bowl or eaten straight from the fridge as a snack.
- Use a mandoline if you have one, it keeps the slices identical so they finish at the same time.
- Dont skip the parchment paper, it prevents sticking and makes cleanup instant.
- Taste a slice before serving and adjust salt or drizzle with a little more honey if needed.
Save Ive made these more times than I can count, and they never get old. Theyre proof that the best recipes are the ones you stop measuring and just feel your way through.
Common Questions
- → How do I achieve maximum crispiness?
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Arrange the sweet potato slices in a single layer without overlapping and roast at high heat, flipping halfway for even browning. Using convection mode helps crisp them further.
- → Can I substitute cinnamon with other spices?
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Yes, try cayenne or smoked paprika for a spicy twist that complements the natural sweetness of the potatoes.
- → Is it necessary to peel the sweet potatoes?
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Peeling creates a uniform crisp texture, but leaving the skin on adds extra nutrients and a rustic feel.
- → What oils work best for roasting sweet potatoes?
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Olive oil is ideal for flavor and heat tolerance, but avocado or sunflower oil are good alternatives.
- → How to store leftovers to maintain texture?
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Keep leftovers in an airtight container and reheat in the oven to preserve crispiness rather than microwaving.
