This little pan of 4-ingredient oven baked sweet potato rounds is the kind of no-fuss side dish that has been showing up on my farm table for years. You start with raw sweet potato rounds, toss them right in the roasting pan with three pantry staples, slide the whole thing into the oven, and before you know it, the menfolk are going back for seconds. It reminds me of the way my mother cooked in our old Midwestern farmhouse—simple, thrifty, and hearty enough to keep everyone happy after a long day’s work. No pre-cooking, no fancy tools, just honest ingredients that caramelize and turn golden around the edges while you finish the rest of supper.
These sweet potato rounds cozy up nicely to just about any simple meat-and-potatoes supper: roast chicken, pork chops, meatloaf, or a pan-fried steak. I like to scatter them on the plate alongside green beans or a tossed salad for a little color. They also reheat well for breakfast—slide a fried egg on top and you’ve got a hearty start to the day. If you’re setting out a Sunday spread, tuck the pan right on the table next to a basket of warm rolls and a dish of applesauce, and watch them disappear.
4-Ingredient Oven Baked Sweet Potato RoundsServings: 4
Ingredients
2 large sweet potatoes, scrubbed and sliced into 1/4-inch rounds (about 1 1/2 to 2 pounds total)
3 tablespoons olive oil (or other neutral cooking oil)
1 1/4 teaspoons kosher salt (or 1 teaspoon table salt)
1 teaspoon black pepper, freshly ground if possible
Directions
Preheat your oven to 400°F (205°C). Place an oven-safe metal roasting pan on the middle rack while the oven heats so the pan gets hot.
Scrub the sweet potatoes well under cool running water and dry them with a clean towel. Leave the skins on for more flavor and nutrition. Slice into 1/4-inch-thick rounds, trying to keep the slices fairly even so they cook at the same pace.
Carefully pull the hot metal roasting pan out of the oven and set it on a heatproof surface. Dump all of the raw sweet potato rounds straight into the pan.
Drizzle the olive oil over the sweet potato rounds. Sprinkle the salt and black pepper evenly over the top.
Using a spatula or large spoon, toss the sweet potato rounds right in the pan until every slice is lightly coated with oil and seasoning. Spread them out into a single layer as best you can, letting some overlap slightly if needed.
Place the pan back on the middle rack and bake for 15 minutes. The hot pan helps the bottoms start to brown right away.
After 15 minutes, pull the pan out and flip the sweet potato rounds with a spatula, turning over as many as you can so both sides have a chance to caramelize.
Return the pan to the oven and continue baking for another 15 to 20 minutes, or until the sweet potato rounds are tender in the center and browned around the edges. Thicker slices may need a few extra minutes.
Taste one round and adjust the seasoning with a pinch more salt or pepper if you like. Serve the sweet potato rounds hot, right from the roasting pan or transferred to a warm serving dish.
Variations & Tips
You can dress these sweet potato rounds up or down without losing the simple spirit of the dish. For a touch of sweetness that reminds me of church potlucks, sprinkle 1 to 2 teaspoons of brown sugar over the slices along with the salt and pepper. If you like a more savory roast flavor, add 1 teaspoon of dried herbs such as thyme, rosemary, or Italian seasoning when you add the salt and pepper. For a gentle kick, dust the rounds with 1/4 teaspoon of smoked paprika or chili powder. You can also swap the olive oil for melted butter or bacon drippings for a more old-fashioned Midwestern taste, just keep the total fat amount about the same so the potatoes don’t turn greasy. If you’re cooking for two, simply halve the recipe and use a smaller pan so the rounds still have room to brown. For food safety, always scrub the sweet potatoes well to remove any dirt, trim off any bruised or damaged spots, and discard any that are moldy or have an off smell. Use a sharp knife on a stable cutting board so your slices are even and your hands stay safe. Leftover cooked rounds should be cooled, then stored in the refrigerator within 2 hours and eaten within 3 to 4 days; reheat them in a hot oven or skillet until steaming all the way through.
