Try these roasted sweet potato slices as an alternative to traditional sweet potato casserole. They’re easy to make and perfect as a side dish for any holiday or weeknight meal.
Roasted Sweet Potato Slices
Consider swapping out sweet potato casserole for these roasted sweet potato slices this holiday season!
If you’re looking for an easy sweet potato side dish, it doesn’t get much simpler than these roasted sweet potato slices. Lighter than traditional sweet potato casserole or candied yams, yet with all the familiar fall and holiday flavors we love, these cinnamon- and maple-glazed sweet potatoes are sure to become a new favorite. The sweet potatoes are sliced into rounds for roasting, tossed with oil and salt, then topped at the last minute with a simple maple-pecan glaze. Simple to prepare, they’re perfect alongside holiday mains.
Why You’ll Love These Roasted Sweet Potato Slices
- Lighter than a casserole – All the flavor of sweet potato casserole without refined sugar or heavy toppings.
- Naturally sweetened – Maple syrup highlights the natural sweetness of sweet potatoes.
- Versatile – Ideal for weeknight dinners or holiday gatherings.
- Diet friendly – Vegan, gluten-free, grain-free, dairy-free.
Ingredients You’ll Need
- Salt – A pinch is crucial to balance the sweetness and bring out the savory side of the sweet potatoes.
- Sweet Potatoes – Select medium sized, evenly shaped sweet potatoes so your slices roast evenly.
- Oil – A neutral oil (like melted coconut oil or another light oil) helps with roasting without overpowering.
- Maple Syrup – Use 100% pure maple syrup for the best flavor and natural sweetness.
- Coconut Sugar (or Maple Sugar) – Adds a subtle sweet caramel flavor without refined sugar.
- Cinnamon – Choose high-quality (like Ceylon) for the best warm spice flavor.
- Pecans – Finely chopped for a toasty crunch; walnuts also work.
How to Make Maple-Pecan Roasted Sweet Potato Slices
- Preheat oven (e.g., to 400 °F). Peel and slice sweet potatoes into ½-inch rounds, toss with melted oil and a pinch of salt, then spread evenly on a parchment-lined baking sheet.
- Roast until tender (typically about 20 minutes, flipping halfway).
- Meanwhile, whisk together maple syrup, coconut/maple sugar, cinnamon and chopped pecans to create the glaze.
- Remove the pan from oven, spoon the glaze over the sweet potatoes, then return to the oven for an additional 3-5 minutes until the syrup bubbles and pecans toast.
- Serve warm and enjoy!
Variations & Tips
- Simple version: Skip the maple glaze for plain roasted sweet potato slices with salt and pepper.
- Spice switch: Use pumpkin pie spice instead of plain cinnamon for a bolder flavor.
- Oil alternative: If you prefer, use olive oil or avocado oil instead of coconut.
Serving & Storage Suggestions
- Serving: Serve immediately for best texture. These sweet potato slices pair beautifully with holiday mains, hearty salads, or as part of a veggie bowl.
- Storage: Store leftovers in an airtight container in the fridge up to 2–3 days. Serve cold or re-heat gently in the oven or toaster oven.
Final Thoughts
These roasted sweet potato slices are an effortless dish that highlights the flavors of the season while remaining everyday-friendly. Whether you’re prepping for a holiday meal or simply looking for a weeknight side, these roasted sweet potato slices have you covered.
More Sweet Potato Recipes:
Roasted Sweet Potato Slices
Elevate your fall and holiday meals with these easy and flavorful roasted sweet potato slices, glazed with cinnamon, maple, and pecans.
Ingredients
- 3 medium sweet potatoes, peeled and cut into ½ inch rounds
- 2 Tablespoons/30ml coconut oil (melted)
- ½ teaspoon fine sea salt
- ¼ cup/60ml maple syrup
- 1 Tablespoon/12g coconut sugar or maple sugar
- ¼ teaspoon ground cinnamon
- ¼ cup/28g pecan, finely chopped
Instructions
- Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Toss sweet potato slices with the oil and salt on the parchment lined sheet and spread evenly into a single layer.
- Roast sweet potato slices for 20 minutes, flipping the slice halfway through.
- Meanwhile make the syrup by whisking together the maple syrup, cinnamon, coconut sugar and chopped pecans into a small bowl.
- Remove sheet pan from oven and carefully spoon the maple pecan syrup onto sweet potato slices.
- Return pan to oven and continue to bake for another 3-5 minutes, or until syrup is bubbly and pecans are toasted.
- Remove sheet pan from oven and serve warm.
Notes
Variations:
- For plain roasted sweet potato slices omit maple glaze.
- Use another neutral flavored cooking oil.
- Use pumpkin pie spice instead of cinnamon.
- Use maple sugar instead of coconut sugar.
- Use walnuts instead of pecans or omit nuts altogether.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 198mgCarbohydrates: 24gFiber: 2gSugar: 14gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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