Perfect Sweet Potato Rounds

Anyone who knows me and follows me, knows how much I love sweet potatoes. I could literally eat them with every meal of the day. I remember when I started incorporating sweet potatoes into my diet more when I cut out white potatoes. I was so intimidated to cook them because they seemed like a lot of work. I would always buy the microwavable ones because I just wanted something quick and easy. Over time, I pushed myself to go through trial and error of a few different ways to make them and I have found a few favorites that don’t require a lot of prep and thought.

These sweet potato rounds are definitely one of my favorites! When prepped, seasoned and cooked correctly, you get the most tender and silky sweet potatoes you ever had. You can make them in bulk and pair them with various different meals such as your favorite brunch menu at home or a yummy roasted chicken and vegetable dinner.

Ingredients Needed

2-3 medium sized sweet potatoes
Olive oil
Sea salt
Garlic Powder
Thyme

How to Cook the Perfect Sweet Potato Rounds

Preheat the oven to 400 degrees and prep a baking sheet lined and sprayed with olive oil spray. Wash and peel the skin from the potatoes. Then carefully slice each sweet potato into rounds. You want to make them thicker than what would be used for scalloped potatoes so that they hold some weight, but you don’t want them chunky or they won’t cook through quickly. If you cut them too thin, you will end up with sweet potato chips at the end of this recipe.

After you’ve sliced them, put them into a bowl and pour on enough olive oil to coat them. Then season with sea salt, garlic powder and thyme. Make sure seasoning is distributed evenly. Then place them all on a baking sheet.

The goal is to put them in a single layer, this ensures they all cook the same. If you crowd the pan a bit, that’s okay too. You just may not have crispy edges (if that’s what you desire), you will have more of a caramelizing effect. See below. Place the prepped potatoes in the preheated oven and bake for 40 minutes (flipping halfway through at the 20 minute mark).