Brown Sugar Kissed Sweet Potato Rounds

Brown sugar baked sweet potato slices are a lightened-up take on classic candied yams. Spiced with cinnamon and ginger, these sweet potato rounds are oven-roasted until soft and creamy on the inside, then finished under the broiler to get those perfectly crispy outsides. This recipe is loved on Pinterest and a reader favorite for the Thanksgiving table, but with only six ingredients, it‘s simple enough for busy weeknights too.

6-Ingredient Sliced Sweet Potato Side Dish

This dish, like my sweet potato fritters, allows the nutty, earthy flavors of the sweet potato to shine while also bringing out their natural sweetness. These baked sweet potato rounds are impressive enough for your holiday table but easy enough for a random Tuesday night meal with a spicy and sweet sriracha sauce.

Originally introduced on the blog as oven-roasted sweet potatoes, they are still a reader favorite to this day, especially with only 6 ingredients!

What You’ll Need to Make Roasted Sweet Potatoes

This tasty oven-roasted sweet potato slices recipe calls for just six ingredients: sweet potatoes, butter, ground cinnamon, ground ginger, brown sugar, and a pinch of kosher salt. When shopping for sweet potatoes, look for the longer, skinny ones with bright orange flesh. The skinny ones are easier to slice into uniform slices, which will allow them to all bake for the same amount of time without burning.

How to Make Baked Sweet Potato Slices Video

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How to Bake and Broil Sweet Potato Slices

One of the best things about these baked sweet potato slices is how easy they are to make with just six pantry staples.

Kitchen Skill: Baking PLUS Broiling

Instead of oven-roasting, these sweet potato slices are baked and then broiled. The difference between the three methods is mainly the cooking temperatures. Baking is at lower temps. Roasting is done in a hot oven. Broiling requires intense heat from an overhead source.

Typically, when I make oven-roasted vegetables, I roast them at 425º so that the inside of the veggies just softens while the outside gets crispy. For these baked sweet potato slices, we want the inside to have a super soft creamy texture, like a baked potato, on the inside and crispy on the outside.

Starting with a cooler oven allows the insides to cook through without the outside burning, and then we switch to using the broiler.

Caution: Food under a broiler can burn quickly. Do not place anything under the broiler and walk out of the room. Keep an eye on it. Use your oven light if possible. Until you are familiar with how quickly your broiler cooks, check after the first minute, then again every 45 – 60 seconds until it’s done.

Because of the brown sugar on these sweet potatoes, I recommend a low broiler setting. If your broiler doesn’t have a high/low option, leave the oven door slightly open to reduce the heat.

The potatoes are done baking when they can be easily pierced with a fork, and they are done broiling when the edges start to brown and the sugar on top caramelizes.

How to Store and Reheat

These sweet potatoes are best served hot and fresh from the oven. They can be stored in the fridge, in an airtight container for 3 – 5 days, but I prefer to freeze them if you don’t plan to eat them in a day or two. To bring back the crispy texture, reheat these just like you would leftover french fries: in a 375º oven or air fryer for about 6 – 10 minutes until they are sizzling hot.

If you want to get adventurous, take the leftovers, mash them together and then press them into a hot waffle iron. It’s not a perfect sweet potato waffle, but it gets a great crispy texture and takes away the blahs of eating leftovers.