Sweet Potato Rounds

February 23rd 068

I’m constantly falling in food ruts. All through Winter I ate roasted sweet potatoes like they were becoming extinct. I completely forgot how tasty and simple sweet potato rounds are to make. I love these because they take a little less time to cook, and because the oil flavors them well. At this point, if I eat any more I’ll turn into a sweet potato. And I’m OK with that.

Sweet Potato Rounds


  • 1 large sweet potato
  • 2 Tablespoons olive oil
  • 1/4 teaspoon sea salt

February 23rd 042

Preheat your oven to 375 degrees. Slice a sweet potato into 1/2-inch thick pieces and lay them out in a single layer.

February 23rd 043

Liberally pour the olive oil over the sweet potatoes and spread it out with your hands to ensure an even coating.

Bake for 1 hour. Sprinkle with sea salt before serving.

February 23rd 066

I have something of a sweet tooth so any time that vegetables can be sweet and I’m happy. I like to use olive oil with these because it makes them taste a little fruity, but for a less strong flavor try something like safflower or canola oil. Really, whatever you try, you can’t go wrong.

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22 Responses to Sweet Potato Rounds
  1. VeggieGirl
    February 25, 2011 | 9:17 am

    Sweet potatoes are a delicious food rut 🙂

  2. Kierstan @ Life {and running} in Iowa
    February 25, 2011 | 9:39 am

    One of my favorite side dishes! Although I haven’t had them for a few months now either.

  3. Anna @ Newlywed, Newly Veg
    February 25, 2011 | 9:45 am

    I got into a MAJOR sweet potato rut last fall. I think I’m ready to start making them again!

  4. Maryea {Happy Healthy Mama}
    February 25, 2011 | 9:51 am

    I love sweet potatoes no matter how they are prepared. Simply roasted is fabulous.

  5. Beth @ Beth's Journey to Thin
    February 25, 2011 | 10:23 am

    I looove sweet potatoes. I recently started roasting them this way rather than in chunks and I love it!

  6. Alexandra
    February 25, 2011 | 10:35 am

    I absolutely LOVE sweet potatoes and I make them like this at least once a week. So easy and delicious!

  7. Jenn L @ Peas and Crayons
    February 25, 2011 | 12:40 pm

    I looove making these! Try them with cajun spices — omg. amazing!

  8. Clare@ Fitting It All In
    February 25, 2011 | 2:02 pm

    I ate these straight out of a tupperware containter last night while deciding what to make for dinner. Can’t get enough!

  9. Kacy
    February 25, 2011 | 2:22 pm

    Those look great! I’ve been in a potato rut in general lately, but I kind of love it.

  10. Jason @ Shutter&Saute
    February 25, 2011 | 2:59 pm

    How did you prepare the tofu?

    • Wannabe Chef
      February 25, 2011 | 3:09 pm

      It was just leftovers, baked with olive oil, soy sauce, and chili powder

  11. Averie (LoveVeggiesAndYoga)
    February 25, 2011 | 3:18 pm

    I have a sweet potato (a huge one!) that is begging to be made into rounds either today or tomorrow.

  12. Christine (The Raw Project)
    February 25, 2011 | 4:19 pm

    Yum, this looks like the perfect way to use up two huge sweet potatoes I have – thanks!

  13. Kate (What Kate is Cooking)
    February 25, 2011 | 4:33 pm

    I love sweet potatoes! I’ve never roasted them with olive oil, although that would be really good. I usually put maple syrup on them 🙂

  14. Kathleen @ Kat's Health Corner
    February 25, 2011 | 5:39 pm

    YUM!!! I absolutely LOVE roasted sweet potatoes!!!

    You said they were baked, but could I be able to use your recipe to roast them? Would you do anything different to consider them roasted?

    • Wannabe Chef
      February 25, 2011 | 6:09 pm

      I don’t really distinguish much between roasting or baking. I use the words pretty interchangeably!

  15. Hannah
    February 25, 2011 | 9:24 pm

    I grew up eating roasted sweet potatoes about 3-4 nights a week so I’ve never felt the passion for them that the American blogworld seems to! Your photos are quite appetizing, though 🙂

  16. Ela
    February 25, 2011 | 10:10 pm

    These have been my revelation of the winter too, after almost a lifetime of eating no starches!

    But please don’t use safflower/canola–way too many omega 6’s! Best of all is roasted yams with coconut oil–heat tolerant and tastes like dessert, especially with a little cinnamon on top.

    You’re using garnet yams there, right? As opposed to true sweet potatoes, which are actually a different species (morning glory family, from the Americas, whereas yams originate in Africa) but which cook up and work very similarly. When I lived in HI, people would grow them both: you could have tubers ready to eat within less than two months and in the case of sweet potatoes, you could eat the greens too!

  17. Christin@purplebirdblog
    February 25, 2011 | 11:13 pm

    Sweet potatoes always make me happy, and rounds is one of my favorite ways to serve them, especially the low and slow method I read about on KERF. Truly divine!

  18. Wendy (Healthy Girl's Kitchen)
    February 26, 2011 | 12:47 pm

    You know I JUST made these last week after a friend told me the simplist thing to do with potatoes. Slice them into rounds a little less than 1/4 inch and lay them on a cookie sheet in rows, slightly overlapping one to the other. Sprinkle with a little pepper–THAT”S IT–no oil or salt necessary. Bake at 400 for 20-25 minutes or until they are as crispy as you want em. I COULD HARDLY BELIEVE HOW GOOD THEY WERE!!!!

  19. Lindsey
    February 27, 2011 | 12:35 am

    I love sweet potato rounds! I actually made them tonight!

  20. Alice
    March 5, 2011 | 12:14 am

    omg i make these all the time! definitely one of my favorite veggies