Baked Sweet Potato Slices with Seasoning

A sheet-pan of baked sweet potato slices with seasoning.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These simple baked sweet potato slices are roasted in the oven with a seasoning blend made from smoked & sweet paprika, garlic powder, cinnamon, salt & pepper. 

The caramelized flavor, crispy edges and savory spices make these sweet potato rounds irresistible!


Units Scale
  • 3 pounds sweet potatoes
  • 3 tablespoons vegetable oil or olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sweet (regular) paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cinnamon


  1. Heat oven to 400F. Set out 2 sheet pans. For easier clean-up, you can line the baking sheets with parchment. 
  2. Slice the sweet potatoes into ½-inch thick rounds (peeling the potatoes first is optional).
  3. In a large bowl, drizzle the oil over the potato slices and toss the slices with your hands. Make sure each slice has a light coating of oil on both sides. 
  4. In a small bowl, mix together the spices: garlic powder, smoked paprika, sweet paprika, salt, black pepper, cinnamon.
  5. Sprinkle the spice mixture over the slices. Use your hands to toss the slices again, making sure each side of the rounds has been seasoned. You don't have to use all of the spice mixture, just make sure each slice of potato is lightly coated in spices. 
  6. Lay the slices out evenly on the two sheet pans, leaving about 1 inch between slices. It’s possible you might need to use a third sheet pan. 
  7. Bake for 20 minutes then flip the slices over and bake 15 to 20 minutes more. Keep an eye on the sweet potatoes to make sure they don’t get too dark. The rounds should be very easy to pierce with a fork and the color should be lightly browned.


Most generic paprika in grocery stores is mild and considered "sweet" paprika. If you'd like more flavorful sweet paprika, seek out a brand from Hungary or Spain. 

Using a bowl to toss the sweet potatoes in oil makes it easier to coat both sides of every slice. If you lay the slices on a sheet-pan and drizzle oil over the top the slices won’t be evenly coated.

Sprinkling the spice mix over the sweet potatoes and tossing them in a bowl is easier for the same reason; each slice is more likely to get an even coating of spices. 

You can make half the amount of sweet potatoes if you are feeding fewer people. You can store extra spice mixture in your spice drawer and use it to season roasted vegetables, roasted winter squash, pork, chicken and shrimp. 

Deciding whether or not to peel the potatoes is personal preference. The skin adds a chewy texture and earthy flavor. 

If you prefer, you can leave out the cinnamon (and use only savory spices) or leave out the black pepper (which makes the sweet potatoes just a little bit spicy.)

Instead of olive oil, you can substitute vegetable oil, coconut oil or avocado oil.