Baked Sweet Potato Slices

Ingredients

• 907 g (2 lb; or 4 medium)sweet potatoes
• 5 ml (1 tsp)kosher salt
• 5 ml (1 tsp)black pepper
• 5 ml (1 tsp)garlic powder
• 30 ml (2 tbsp)dried oregano
• 30 ml (2 tbsp)dried thyme
• 5 ml (1 tsp), optionalpaprika
• 60 ml (4 tbsp)olive oil
• 60 ml (4 tbsp)melted butter
• 30 ml (2 tbsp)fresh parsley, finely chopped

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F; Gas Mark 6).

2. 2

   Mix the seasoning

   Combine the seasoning ingredients in a small bowl.

3. 3

   Prepare the potatoes

   Peel the sweet potatoes and cut them into thin slices. Pat the slices dry with paper towels so excess moisture does not make them stew instead of roast.

4. 4

   Season the slices

   Put the dry slices in a large bowl and drizzle over the olive oil and seasoning. Add the seasoning a little at a time, shaking the bowl to coat the slices.

5. 5

   Arrange in the pan

   Brush a 30 cm (12-inch) skillet or heavy-based pan generously with olive oil. Layer the sweet potato slices in an accordion pattern, fanning them so each slice is partly exposed and partly tucked under the next. Brush the tops with melted butter, making sure the slices get some oil or butter, then cover the pan with aluminium foil.

6. 6

   Bake until golden

   Bake for 30 minutes, then remove the foil and return the pan to the oven for another 20 minutes, until the edges are lightly golden. Sprinkle with the chopped parsley.

7. 7

   Serve the slices

   Enjoy the baked sweet potato slices.

What are baked sweet potato slices?

Sweet potatoes are a versatile root vegetable often served as a side across American home cooking. Here, thin slices are layered in a skillet and roasted with herbs, giving the dish a composed, shareable presentation.

The covered first stage helps the slices cook through, while uncovering the pan lets the edges take on colour. Oregano, thyme and garlic powder bring savoury flavour, with butter and olive oil coating the slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 118 calories, 1g protein, 1g carbs, 13g fat.

The sweet potatoes provide most of the carbohydrate, while olive oil and butter account for much of the fat; the recipe contains little protein. Pair a serving with a protein-rich main and a green vegetable to make a more balanced plate.

The seasoning and oil

Herbs and spices: salt, pepper, garlic powder, oregano and thyme make the seasoning blend; paprika is optional. Mixing them together first helps distribute the flavours across the slices.

Oil and butter: olive oil coats the potatoes, while melted butter is brushed over the arranged slices. The method also calls for olive oil to grease the pan.

Dry the slices well

Surface moisture: patting the peeled slices dry is an important preparation step. Wet slices can release excess moisture in the pan, making them more likely to stew than roast.

Even coating: add the oil and seasoning gradually, shaking the bowl as you go. This helps the seasoning reach the slices without having to handle them roughly.

Build the accordion layer

Layering: arrange the slices so each one is partly visible and partly tucked beneath the next. The fanned arrangement gives the dish its distinctive look and leaves exposed edges to brown.

Butter coverage: brush the tops with melted butter and make sure each slice gets some of the oil or butter. Cover the pan with foil for the first part of baking.

Check the roasting stages

Covered bake: cook the pan for 30 minutes at 220°C, keeping the foil on during this stage. This gives the slices time to soften before browning.

Uncovered bake: remove the foil and bake for another 20 minutes. Look for lightly golden edges as the visual cue to finish, then scatter over the parsley.

What to serve alongside

As a side: serve the slices with a main dish and a contrasting green vegetable or salad. The herby, buttery flavour works well alongside simply prepared savoury food.

For a shared meal: bring the skillet to the table if it is suitable for serving, or transfer the slices carefully to a warm platter. Keep the slices fanned so their browned edges remain visible.

Recipe notes & tips

• Slice the peeled sweet potatoes thinly and as evenly as you can so they cook at a similar pace.
• Dry the slices thoroughly before adding the oil and seasoning.
• Add the seasoning gradually while shaking the bowl to help coat the slices evenly.
• Brush the skillet generously with olive oil before layering the potatoes.
• Make sure the slices receive some oil or butter before covering the pan.
• Wait until after the uncovered bake to sprinkle on the fresh parsley.

Variations

• Paprika: include the optional paprika for an extra savoury note.
• Herb balance: adjust the mix of oregano and thyme while keeping the seasoning ingredients together.
• Parsley finish: scatter the chopped parsley over the slices just before serving.
• Butter finish: brush on a little extra melted butter when serving, as suggested in the method.
• Peppery edge: add more black pepper to the seasoning if you prefer a stronger pepper flavour.

Common mistakes to avoid

• Damp slices: excess moisture can make the potatoes stew; pat them dry with paper towels.
• Uneven cuts: slices of very different thicknesses may cook unevenly; aim for thin, similar-sized pieces.
• Scant pan oil: the slices may not be coated as intended; brush the skillet generously before arranging them.
• Uncovered from the start: the recipe calls for foil during the first bake; cover the pan for the initial 30 minutes.
• Skipping the second bake: the edges need the uncovered 20-minute stage to become lightly golden.
• Adding parsley too early: sprinkle it on after baking so it stays as the fresh finishing touch.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in the oven until warmed through; the slices may soften during storage.

Frequently asked questions