Baked Sweet Potato Slices Recipe

5 from 4 votes

Baked Sweet Potato Slices with Rosemary is an easy-to-make, super tasty, healthy recipe. With a touch of honey, this pretty vegan side dish is excellent with just about everything, during any season.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Keyword: Thanksgiving Side Dishes, vegan side dishes, sweet potato sides

Servings:

Calories: 98kcal

Author: Valentina K. Wein

Ingredients

1 pound sweet potatoes (about 2 to 3 medium-sized potatoes),
2½ tablespoons olive oil
2 tablespoons honey
2 teaspoons finely chopped fresh rosemary, washed and dried
salt and freshly ground black pepper

US Customary - Metric

Instructions

Preheat the oven and prepare the pan. Preheat the oven to 375°F and adjust a rack to the center. Line a sheet pan with foil and coat it with the olive oil.
Prepare the sweet potatoes. Wash and dry the sweet potatoes. Then slice them into rounds that are approximately ¼ to ½ inch thick. Place them in a single layer on the prepared sheet pan. Then flip them over so both sides are coated with the oil.
Make and add the honey-rosemary mixture. In a small bowl, combine the honey and rosemary and then warm it in the microwave, just long enough to thin it, about 8 seconds. Drizzle an even amount of this on top of the sweet potato slices and sprinkle lightly with salt. (You might need to use your finger or a pastry brush to spread the honey-rosemary mixture evenly.)
Bake. Place the sheet pan in the preheated 375°F oven and bake until the sweet potato slices are very tender, about 20 minutes. (You can check them with a fork.) The bottoms should be caramelized and slightly crispy.
Adjust seasonings and serve. Taste one of the slices and then, if necessary, sprinkle a bit more salt and little pepper to taste. (Here’s How to Season to Taste.)

Notes

Nutritional information is only an estimate.

Nutrition