Crispy Roasted Sweet Potato Rounds (Simple Oven Recipe)

Roasted sweet potato rounds have become my weeknight dinner lifesaver. These crispy-edged, tender-centered discs of deliciousness are embarrassingly simple to make, yet somehow I spent years getting them wrong. Too soggy, burnt on the outside but raw inside, or stuck hopelessly to the pan, I’ve made every mistake possible. But after countless sheet pans of sweet potato experiments, I’ve finally nailed the perfect technique for consistently crispy rounds that don’t require constant babysitting or complicated ingredients.

Why I’m Obsessed With These Sweet Potato Rounds

Look, I wasn’t always a sweet potato fan. Growing up, my only exposure was the marshmallow-topped Thanksgiving casserole that always seemed… confused about whether it was a dessert or side dish. Then in my twenties, when everyone was on that paleo kick, sweet potatoes suddenly became the carb of choice. I tried making them as fries (stuck to the pan), as hash (turned to mush), and as those trendy toast substitutes (just… no).

Then about three years ago, on a night when I had almost nothing in my fridge, I sliced a sweet potato into rounds, tossed them with whatever I had on hand, and stuck them in a hot oven. I was on a work call and completely forgot about them for 25 minutes. When I finally remembered and ran to the kitchen expecting a charred disaster, I found perfectly caramelized, crisp-edged rounds instead. It was one of those happy accidents that changed everything. Now these rounds are in regular rotation—sometimes as a side, sometimes as the base for loaded “nachos,” and occasionally eaten straight off the pan while standing over the stove (we’ve all been there).

Ingredients for roasted sweet potato rounds

The beauty of this recipe lies in its simplicity. You really only need three things for the base version, though I’ll share some of my favorite add-ins too. What’s great is that you probably have everything already in your pantry, and if you don’t, the substitutions are super flexible. I’ve made these when my kitchen was practically empty and they still turned out fantastic.

One thing I’ve learned about roasting sweet potatoes is that less is more with the seasonings. You want to enhance their natural sweetness without overwhelming it. That said, these rounds are basically a blank canvas—I’ve gone minimal with just salt and olive oil, and I’ve gone wild with spice blends depending on my mood and what I’m serving them with.

Sweet Potatoes (2 medium-sized)

Look for firm, smooth potatoes without soft spots or sprouts. I prefer the orange-fleshed varieties (sometimes labeled as yams, though they’re not true yams) for their sweeter flavor and better caramelization. Size matters here—grab medium ones with similar circumference so they’ll cook evenly. If you can only find massive potatoes, just use one and know they might need an extra few minutes in the oven. Scrub them well but don’t peel—the skin adds texture and nutrition.

Olive Oil (2-3 tablespoons)

Don’t waste your fancy finishing oil here, but also don’t use the weird bottle that’s been sitting open for three years. I’ve found that regular olive oil works perfectly, though avocado oil is great too if you have it. The oil helps the outsides crisp up while keeping the insides moist. I’ve tried using spray oil to cut calories, and while it works in a pinch, you don’t get the same luxurious texture. Just embrace the full-fat version—these are still way healthier than fries.

Salt (1 teaspoon kosher salt)

I’m partial to kosher salt because the larger crystals distribute more evenly and give you better control. Table salt works too, just use about half the amount. Salt is non-negotiable here—it enhances the sweet potato’s natural flavor and creates that perfect sweet-savory balance. I’ve forgotten it before and ended up with bland rounds that even ketchup couldn’t save. Don’t be like me—remember the salt.

Black Pepper (1/2 teaspoon, freshly ground)

The pre-ground stuff in the shaker works, but freshly ground adds so much more punch. Sweet potatoes and black pepper have this surprisingly delicious relationship—the pepper’s bite cuts through the sweetness perfectly. I always add more than I think I need and haven’t regretted it yet. If you don’t have black pepper, cayenne or chili flakes can provide that same contrasting heat, just use about 1/4 the amount.

Optional Extras (pick 1-2 max)

Here’s where you can play. A teaspoon of smoked paprika adds amazing depth. Garlic powder (about 1/2 teaspoon) is always welcome. A tablespoon of maple syrup creates incredible caramelization, though watch them closely so they don’t burn. Fresh rosemary or thyme sprigs tucked between the rounds infuse them with herby goodness. My current obsession is a 1/2 teaspoon of cumin with a pinch of cinnamon—it’s unexpectedly perfect, especially if you’re serving these with anything Middle Eastern-inspired.

Instructions for roasted sweet potato rounds

The process here is straightforward, but a few specific techniques will elevate your sweet potato rounds from decent to can’t-stop-eating-them delicious. The biggest game-changers were discovering the right oven temperature, the importance of properly preheating the pan, and giving the rounds enough space to crisp up.

This whole process takes about 30 minutes, with only about 10 minutes of active work. The rest is just waiting and maybe flipping through a magazine while wonderful smells fill your kitchen. Don’t try to speed things up by cranking the heat higher—I’ve gone down that impatient road and ended up with burnt exteriors and raw centers. Not a good look.

Preheat your oven and baking sheet together.

Set your oven to 425°F and place a large baking sheet inside while it preheats. This step is crucial—starting with a hot pan helps create that immediate sear that prevents sticking. I forgot this step once and ended up with sweet potato rounds that welded themselves to the pan. I was scraping for days. If you’re using a non-stick sheet, still preheat it, just don’t preheat with parchment paper (learned that lesson the hard way when my kitchen filled with smoke).

Slice the sweet potatoes with intention.

Wash and dry your sweet potatoes thoroughly, then slice them into rounds about 1/4-inch thick. Too thin and they’ll burn, too thick and they’ll be cooked on the outside but raw in the middle. I aim for the thickness of a Pringles chip, but a bit thicker. Don’t stress about making them perfectly uniform—just try to keep them roughly the same thickness. I use a sharp chef’s knife, but if you have a mandoline and still have all your fingertips, that works too. No need to peel them unless the skin is really gnarly.

Season them properly in a large bowl.

Toss your sweet potato rounds in a bowl that gives them room to move around. Drizzle with olive oil and sprinkle with salt, pepper, and any optional seasonings. Then—this is important—use your hands to massage everything together, making sure each round is coated on both sides. The first few times I made these, I lazily drizzled oil over them on the baking sheet, resulting in sad, partly dressed potatoes. The bowl method ensures even coverage, which equals even browning and crispiness.

Arrange them with breathing room.

Carefully remove the hot baking sheet from the oven (use good mitts!), and quickly arrange the rounds in a single layer. THIS IS CRITICAL: Do not overcrowd the pan. When the rounds touch or overlap, they steam instead of roast, and you end up with floppy sad potatoes instead of crispy ones. I usually need two baking sheets for two medium sweet potatoes. If you only have one sheet, better to roast in batches than crowd them. They should sizzle a bit when they hit the hot pan—that’s a good sign.

Roast until golden and crisp-edged.

Slide the pan into your preheated oven and set a timer for 15 minutes. After that, flip each round with a spatula or tongs. They should be golden on the bottom and release fairly easily from the pan. If they’re sticking badly, they probably need another minute or two before flipping. Return to the oven for another 10-12 minutes. You’re looking for edges that have curled slightly and darkened, with centers that yield easily to a fork. The smell will shift from raw vegetal to caramelized sweetness when they’re nearly done.

Rest briefly before serving.

Let the rounds rest on the baking sheet for about 2 minutes after removing from the oven. They’ll firm up slightly and be easier to lift without breaking. If you’re like me and can’t wait, just know the first few might fall apart as you transfer them. I usually “test” one immediately anyway, burning my fingers and mouth in the process. Every. Single. Time. Some lessons I refuse to learn. They’re best served warm, but honestly, I’ve eaten leftover cold ones straight from the fridge and they’re still delicious.

Tips & Variations for roasted sweet potato rounds

For extra crispy rounds, try dusting them with a tablespoon of cornstarch before adding the oil—it creates an almost battered texture on the outside. If you’re making these ahead of time, undercook them by 2-3 minutes, then reheat at 375°F for 5 minutes when ready to serve. They’ll crisp right back up. For a spicy-sweet version that my friends always request, add 1/4 teaspoon cayenne and a tablespoon of brown sugar to the seasoning mix. And don’t toss the leftovers—they’re amazing chopped up in breakfast hashes or grain bowls the next day.

Final Thoughts on roasted sweet potato rounds

These roasted sweet potato rounds might not be revolutionary or trendy, but they’re the kind of reliable, versatile side dish that becomes part of your cooking DNA. They’re fancy enough for company but easy enough for a Tuesday night when you can barely muster the energy to cook. After all my sweet potato experiments, this simple method consistently delivers that perfect balance of crispy edges and tender centers that keeps me coming back.

If you try these, I’d love to know how they turn out for you! Did you keep them simple or go wild with seasonings? Did they achieve that crispy-edge nirvana I’m always chasing? Drop a comment or tag me in your sweet potato creations—seeing your versions genuinely makes my day!