Description
These Roasted Sweet Potato Rounds are crispy on the outside, soft on the inside, and full of flavor. Perfect as a side dish, snack, or meal prep option!
Ingredients
Scale
For Cinnamon Coconut Sugar Sweet Potatoes:
- 2-3 lbs sweet potatoes, sliced into medallions
- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
For Chili-Cumin Sweet Potatoes:
- 2-3 lbs sweet potatoes, cut into chunks
- 2 tablespoons ghee or avocado oil
- 2 teaspoons chili powder
- ½ teaspoon cumin
- 2 cloves garlic, minced
- ½ teaspoon salt
Instructions
- Preheat the Oven – Set to 400°F and line a baking sheet with parchment paper.
- Prepare Sweet Potatoes – Wash, peel (if desired), and slice into ¼-inch rounds or bite-sized chunks.
- Season the Potatoes – Toss in a bowl with oil and seasonings, ensuring even coating.
- Arrange on Baking Sheet – Spread in a single layer to avoid overcrowding.
- Roast in Oven – Bake for 30-35 minutes, flipping halfway through for even browning.
- Check for Doneness – They should be crispy on the edges and soft in the center.
- Serve & Enjoy – Serve warm as a side dish, snack, or add to salads and grain bowls.
Notes
- For extra crispiness, bake at 425°F for a more golden-brown finish.
- To make in an air fryer, cook at 375°F for 15-18 minutes, shaking halfway through.
- Store leftovers in the fridge for up to 5 days or freeze for later use.
- Reheat in an oven or air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg