Slice, spray, sprinkle with rosemary and salt, and walk away! Roasted sweet potato rounds take FOUR ingredients, one sheet pan, and 25 minutes in a 425 degree oven, and that is honestly all the work there is. Each serving is 164 calories with 5 grams of fiber, and they’re naturally gluten-free and dairy-free.
Cutting them into rounds instead of cubes is the whole trick. Every slice lies flat on the pan, so you get MORE of those dark caramelized spots (the best part, I will not be taking questions). They make a really easy Thanksgiving side that keeps your stovetop free, and the leftovers end up on salads, bowls, and sandwiches all week.
If you’ve made my super simple roasted sweet potatoes or my healthier sweet potato casserole, this is the lowest-effort sweet potato on the whole site. I timed it.
A Quick Look At The Recipe
- Recipe Name: Roasted Rosemary Sweet Potato Rounds
- Ready In: 35 minutes
- Serves: 4 servings
- Calories: 164 cal
- Protein: 2.6g
- Fat: 4.4g
- Carbs: 28.5g
- Why You'll Love It: Roasted sweet potato rounds with dried rosemary and kosher salt, made on one sheet pan in 35 minutes. Naturally gluten-free and dairy-free, and great on salads, bowls, and sandwiches too!
Why Rounds Roast Better Than Cubes
Flat slices put a whole face down on the hot pan, and that contact is where the browning happens. Cubes only touch the pan on one small side at a time, so you get fewer crispy edges per bite.
The hot oven matters too. At 425, the outsides of each round caramelize while the centers turn soft and tender, all in 25 minutes. A little oil, dried rosemary, and kosher salt is all the seasoning they need, so the sweet potato flavor stays front and center.
Before You Start Cooking
- Grab your biggest sheet pan. Two medium sweet potatoes make a LOT of rounds, and they need a single layer to brown. Crowded slices steam instead, so use two pans if yours is on the small side.
- Line it with parchment. Sweet potatoes have natural sugars that love to stick to bare metal. Parchment means almost zero cleanup.
- Slice them evenly. Keep the rounds about the same thickness so they all finish at the same time. A sharp knife is fine, a mandoline is faster.
- Weigh for tracking. My two sweet potatoes came to 634g sliced. If yours are bigger or smaller, weigh them and build the recipe in MyFitnessPal so your numbers match what’s on your plate.
- Plan your oven. These only need 25 minutes, so they’re easy to roast while a main dish rests. On Thanksgiving, slide them in once the turkey comes out.
Important Ingredients and Substitutions
- Sweet potatoes: Two medium ones, about 634g. I leave the skin on, so give them a good scrub before slicing.
- Olive oil: 1 Tbsp (15g) for the whole pan. I spray it on so a little bit coats every slice. An oil mister or olive oil spray works great.
- Dried rosemary: 2 tsp. It’s what makes these taste like a holiday side. Fresh rosemary works too, just chop it finely.
- Kosher salt: The 1 tsp is measured for kosher salt. If you only have table salt, start with about half since it’s saltier by volume.
How to Make Roasted Sweet Potato Rounds
- Preheat. Heat the oven to 425 and line a large baking sheet with parchment.
- Slice. Cut the sweet potatoes into rounds.
- Season. Spread the rounds out in a single layer, spray with the olive oil, and sprinkle with the rosemary and salt.
- Roast. Bake for 25 minutes, or until tender.
- Serve. Eat them as a side or pile them onto salads, bowls, sandwiches, and crunch wraps!
How Long Do Sweet Potato Rounds Take in the Oven?
At 425, these take 25 minutes. The whole recipe is about 35 minutes start to finish, slicing included. They’re ready when a fork slides through the center with no resistance.
I use 425 instead of 350 or 400 because the higher heat browns the outsides faster. Lower temps will still cook them, they just take longer and come out softer and paler. Thicker slices may need a few extra minutes, so check one before you pull the pan.
Ways to Eat Sweet Potato Rounds
Eating them straight off the pan counts. But here’s where ours usually end up:
- On the holiday table: next to the turkey with the rest of my Thanksgiving menu. My Thanksgiving recipes roundup has more sides and desserts to round it out.
- With a weeknight protein: rosemary garlic pork tenderloin (rosemary on rosemary!) or herb marinated chicken thighs.
- On salads: a handful on my harvest chopped kale salad or a simple house salad.
- In bowls: they fit right into a sweet potato breakfast bowl with egg whites.
- In wraps and sandwiches: tuck a layer into a chicken crunch wrap. We even love them on sandwiches!
How to Store and Reheat Sweet Potato Rounds
- Fridge: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheat: Warm them on a sheet pan in the oven or in the air fryer so the edges crisp back up. The microwave works, they’ll just be softer.
- Meal prep: Roast a pan on Sunday and portion them out for lunches. They’re good cold on salads too.
If you’d rather not plan the rest of the week yourself, my macro-friendly meal plans send a new menu every Thursday with a categorized grocery list and complete macros on every recipe.
Sweet Potato Rounds FAQs
Do I need to peel the sweet potatoes?
Nope! I leave the skin on. It crisps up around the edges and saves you a step. Just scrub them well first.
Should you soak sweet potatoes before roasting?
Not for this recipe. Soaking pulls starch off the surface, which some people do for crispy fries. These rounds go straight from the cutting board to the pan and still get those caramelized spots.
Are roasted sweet potato rounds healthy?
Each serving is 164 calories with 5 grams of fiber, 28.5 grams of carbs, and 4.4 grams of fat, and they’re naturally gluten-free and dairy-free.
How big is a serving?
The recipe serves 4, and one serving is 124g, or about a quarter of the pan.
If you roast a pan of these, leave a star rating on the recipe card below and tell me what you ate them with. You can also find me on Instagram, where I share what we’re eating all week.
Roasted Rosemary Sweet Potato Rounds
Ingredients
- 2 medium sweet potatoes sliced into rounds (634g)
- 1 Tbsp olive oil 15g
- 2 tsp dried rosemary
- 1 tsp kosher salt
Instructions
- Preheat the oven to 425F.
- Spread the sweet potato rounds out on a large, parchment-lined baking sheet. Spray with the olive oil and season with the rosemary and salt.
- Bake for 25 minutes, or until tender.
- Enjoy as a side, or as a topping for salads and bowls. We even love these on sandwiches or in crunch wraps!
Notes
Nutrition
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