Sweet Potato Rounds That'll Make You Forget Regular Fries
Okay, so here's the thing about these roasted sweet potato rounds — they started as a desperate attempt to use up the sad-looking sweet potatoes in my crisper drawer. I sliced 'em thin, tossed 'em with olive oil and salt, and honestly thought I'd just have a side dish. But when they came out of the oven all caramelized and crispy-edged, I may have eaten half the tray before dinner was even ready. The natural sweetness gets concentrated, the edges get this perfect crunch, and they're somehow both comforting and fancy enough to serve to guests. I make these at least once a week now, and my partner has started hiding them from me.
Ingredients
- 2 medium sweet potatoes — the orange ones, not the white ones, because those just don't get the same caramelization
- 2 tbsp olive oil — the good stuff, not the cheap cooking oil that tastes like nothing
- 1 tsp sea salt — kosher works too, but don't use table salt or they'll be too salty
- 1/2 tsp black pepper — freshly ground if you have it, but honestly, pre-ground is fine
- Optional: pinch of smoked paprika — I add this when I'm feeling fancy, but it's not necessary
Instructions
- Preheat your oven to 425°F (220°C) — and don't even think about using a lower temperature, I tried that once and they just got sad and soggy
- Wash the sweet potatoes really well, because you're keeping the skin on and nobody wants dirt in their food
- Slice them into 1/4-inch rounds — I use a sharp knife and try to keep them even, but if some are thicker, they'll just need a few extra minutes
- Toss them in a bowl with olive oil, salt, pepper, and paprika if you're using it — I use my hands because it's easier and I like feeling the oil on my fingers
- Spread them out on a parchment-lined baking sheet in a single layer — this is important, don't let them overlap or they'll steam instead of roast
- Roast for 15 minutes, then flip them over — they should have nice golden-brown spots on the bottom by now
- Roast for another 8-10 minutes until they're crispy around the edges and slightly puffed in the middle — the smell at this point will make you want to eat them all immediately
- Let them cool for 2 minutes (if you can wait that long) before serving — they crisp up a bit more as they cool, and burning your tongue is not worth it
Notes
Listen, don't skip the parchment paper — I learned this the hard way when I had to scrub burnt sweet potato goo off my favorite baking sheet for an hour. Also, try to slice them all about the same thickness, but honestly, if some are a little wonky, they'll still taste amazing. I've tried adding cinnamon, paprika, even a drizzle of honey at the end, but honestly? Salt and pepper is all they really need. The only real mistake you can make is overcrowding the pan — give them space to breathe or they'll just steam instead of roast. And for the love of all things crispy, don't try to flip them too early.