Baked Sweet Potato Slices

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5 from 7 votes

These baked sweet potato slices are perfectly caramelized on the edges, soft in the center, and ridiculously easy to make. Just slice, toss with a little oil and seasoning, and let the oven do the work! Whether you’re meal prepping, adding them to a salad, or just snacking straight off the pan (highly recommended), this simple recipe is a total keeper.

Prep Time10

Cook Time30

Total Time40

Course: Side

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: -6

Calories: 161kcal

Author: Michelle Cehn

Ingredients

2 medium-sized sweet potatoes, chopped into ½ inch thick chunks (about 1 lb)
2 tablespoons refined coconut oil
1 teaspoons maple syrup I use Grade A Dark
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon black pepper

Instructions

Preheat oven to 425º F (218º C).
In a large bowl, combine coconut oil, maple syrup, salt, cinnamon, and black pepper. You may need to melt your coconut if it's solid!
Put chopped or sliced sweet potatoes into a large bowl and toss around until well-coated with mixture.
Transfer coated sweet potatoes onto a baking sheet and spread out evenly.
Put potatoes into the oven for 30-35 minutes, turning over at the halfway mark with tongs or a spatula.
Once the potatoes are finished, remove from the oven, allow to cool, and enjoy!

Notes

How to Store: Let your golden sweet potato slices cool completely before storing them in an airtight container in the fridge for up to 5 days. They hold up beautifully for meal prep and taste just as good cold as they do warm!

How to Reheat:

Oven (Best for Crispy Edges): Bake at 400°F for 5–10 minutes to revive those caramelized edges.
Air Fryer (Quick & Crispy): Heat at 375°F for 3–5 minutes for a fresh-from-the-oven feel.
Microwave (Fastest Option): Zap for 30 seconds to 1 minute—they’ll be softer but still delicious.

Can You Freeze Them? Technically, yes. But should you? Not really. Sweet potatoes tend to get mushy and lose their texture after freezing and thawing. If you must freeze them, lay slices on a parchment-lined baking sheet to freeze individually before transferring to a container. Just know they’ll be best in bowls or mashed after thawing!

Pro Tips for the Best Baked Sweet Potato Slices:

Use a stainless steel baking sheet for better caramelization—parchment paper can make them softer.
For crispier edges, don’t overcrowd the pan. Give each slice space to roast properly.
Want a flavor boost? Try a pinch of smoked paprika for savory depth or cayenne for heat.
Don’t skimp on the oil! A light coating helps with caramelization and prevents dryness.

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