Cinnamon Roasted Sweet Potato Slices

Prep: 10 minutes   Cook: 30 minutes   Total: 40 minutes   Yield: 6 side servings

How this recipe works

Cut every round about ½ inch thick so they finish together. Use two pans if needed: crowding the slices traps steam. The maple goes on only at the end, because a longer roast can burn it before the potatoes soften.

Ingredients

• 2 pounds medium sweet potatoes, scrubbed and sliced into ½-inch rounds
• 2 tablespoons olive oil
• 1 tablespoon pure maple syrup
• ¾ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon finely chopped fresh rosemary, optional
• 1 teaspoon apple cider vinegar, for finishing, optional

Directions

1. Heat oven to 425°F. Line two rimmed sheet pans with parchment; divide the racks between upper and lower thirds.
2. Dry the sweet potatoes thoroughly, then cut them into even ½-inch rounds. Leave the skin on if desired.
3. Toss the rounds with olive oil, cinnamon, salt, and pepper. Arrange in a single layer with space between pieces, using both pans.
4. Roast for 15 minutes, flip the slices and swap the pan positions, then roast another 10 to 15 minutes until fork tender with browned edges.
5. Drizzle the maple syrup over the hot slices, return to the oven for 2 to 3 minutes, and watch closely to prevent burning. Finish with rosemary and a few drops of vinegar if using.

Practical tips and variations

• A sharp knife and stable cutting board make the firm potatoes easier to slice; trim a thin piece from one side to create a flat base.
• Pat the sliced potatoes dry before oiling; wet surfaces brown slowly.
• Rotate and flip midway, especially if one oven rack browns faster.
• For a savory version, omit the maple and cinnamon, then add smoked paprika and garlic powder before roasting.
• For a nutty holiday finish, add ⅓ cup chopped toasted pecans after baking; keep them separate for guests with nut allergies.

Common questions

Can I peel sweet potatoes?

Yes. The skin is edible but peeling makes the rounds softer at the edges. Keep the same thickness and timing.

Can I make these ahead?

Roast the slices up to one day ahead, cool promptly, and refrigerate. Reheat on a hot sheet pan at 400°F until hot; add the maple after reheating for the best surface.

Why are my slices soft instead of browned?

A crowded pan or damp potatoes hold moisture. Spread the slices across two pans and keep the oven fully preheated.

Can I use honey instead of maple syrup?

Yes. Use the same quantity and brush it on during the final 2 to 3 minutes so it does not darken too much.

Storage and reheating

Refrigerate cooked slices in a covered container within 2 hours for up to 4 days. Reheat on a sheet pan at 400°F for 8 to 10 minutes, or until thoroughly hot. Freeze in a single layer, then bag for up to 2 months; thaw overnight in the fridge and expect a softer texture.

Estimated nutrition

Per serving: about 175 calories, 3 g protein, 34 g carbohydrate, 5 g fat, 5 g fiber, and 200 mg sodium. This is an estimate and will vary by brands, toppings, and portion size.