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These Roasted Smoked Sweet Potatoes are going to be a huge winner at your dinner table. They are thinly sliced and have a sweet and smoky flavor to them that will surely satisfy your taste buds.
You may also like these simple roasted sweet potatoes that could be served at a family dinner.
I would like to start off by saying I am obsessed with these Roasted Smoked Sweet Potatoes. I love sweet potatoes and I usually just put them in the microwave when I am in a hurry sometimes and eat it just like that with a tad bit of honey or maple syrup. 🤗
This roasted sweet potato side dish recipe will be one of your go-to dishes to make at every event and family gathering.
Ingredients you will need
- Butter Or Coconut Oil, melted
- Oil: either olive oil or avocado oil.
- Fresh Chopped Rosemary
- Garlic Cloves, minced
- Smoked Paprika
- Sweet Potatoes, peeled and thinly sliced
- Sea Salt and freshly cracked black pepper, to taste
Substitutes
- Oil: So long as you pick an oil with a high smoke point the option is yours. You do not have to use coconut oil.
- If you can’t get your hands on fresh rosemary, you can use dried rosemary.
How to make Roasted Sweet Potatoes
- Prep pan and preheat oven: After you have peeled and sliced up the sweet potatoes, preheat oven to 400 degrees F. Spray the baking dish with cooking spray.
- Make the sweet potato seasoning dressing: Combine melted butter or if using coconut oil, olive oil, garlic, smoked paprika, and rosemary in a small bowl. If you don’t have coconut oil feel free to use olive oil for the entire recipe.
- Season the sliced potatoes: In a large bowl add the sweet potato slices and garlic butter/oil mixture. Season generously with salt and pepper and gently toss to get all well coated.
- Layer the potatoes on the pan: Arrange potato slices vertically into the prepared dish.
- Bake: Cover the dish with foil and roast for about 45 minutes, or until potatoes are fork-tender. Then remove the foil and roast for another 15 minutes, until golden brown and crispy.
My Pro Tip
Recipe Tips
- Slice the sweet potatoes evenly. You want them to be the same thickness so they cook through evenly.
- Feel free to add in more seasonings.
- Sometimes you may have some liquid at the bottom of the pan, you can pour some out before doing the final roasting.
What to serve it with
- Crispy Oven-baked chicken cutlets
- Baked BBQ Chicken Breast
- Miso Glazed Salmon
- Mediterranean Baked Salmon
- Baked Buffalo Chicken Breast
Frequently Asked Questions
I recommend roasted potatoes at 400-425 F. This will allow the potatoes to cook evenly while getting developing a crispy texture. The cooking time will depend on the thickness of the potatoes which will vary between 20-30 minutes.
You want to use an oil with a high smoke point like avocado oil, coconut oil, vegetable oil, canola oil, safflower oil, peanut oil, or corn oil.
You do not have to peel sweet potatoes before roasting. It is a personal preference. The skin of sweet potatoes is edible. Just make sure you scrub it down and clean it well if you are keeping the skin.
Storage recommendations
- If you have leftovers, place them in a sealed container in the fridge for up to 5 days.
- You can freeze for up to 3 months. Thaw before reheating. You can reheat in the microwave or in the oven.
More sweet potato recipes
- Sweet Potato Shepherd’s Pie
- Healthy Mashed Sweet Potatoes
- Healthy Sweet Potato Casserole
- Roasted Sweet Potatoes
- Crispy Baked Sweet Potato Wedges
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
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Roasted Smoked Sweet Potatoes
Ingredients
- 3 tablespoons Butter Or Coconut Oil, melted
- 1 tablespoon Olive Oil
- 1 teaspoon Fresh Chopped Rosemary
- 2 Garlic Cloves, minced
- 1 tablespoon Smoked Paprika
- 4 pounds Sweet Potatoes, peeled and thinly sliced
- Sea Salt and freshly cracked black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Line baking dish with parchment paper and spray with cooking spray.
- Combine melted butter (coconut oil), olive oil, garlic, smoked paprika and rosemary in a small bowl.
- In a large bowl add sweet potato slices and smoked garlic oil mixture. Season generously with salt and pepper and gently toss to get all well coated.
- Arrange potato slices vertically into the prepared dish.
- Cover dish with foil and roast for about 45 minutes, or until potatoes are fork-tender.
- Remove foil and roast another 15 minutes, until golden brown and crispy.
- Enjoy!
Video
Notes
- you can use any oil of your choice.
- mix up the seasonings.
- Slice the sweet potatoes to the same thickness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these on a whim one night and now think about them all the time. Also- I used my Tupperware mandolin and it made it dead easy. Tastes great the next day too, heated and served with brekky (eggs and sautéed kale) thanks for sharing!
Perfect! Thanks for the feedback Kea.
They’re like if a sweet potato and BBQ chips had a baby! Sooooo good!
Thanks for the feedback.
Couldn’t get the potatoes to cook in the pan. I’m on 1hr 20 mins and I just put them on a pan to try to get them to cook.
Hi Nate. Every oven is different. Also, how thin were the potatoes. It shouldn’t have taken this long.
well it sounds delicious and i love sweet potatoes …but when it starts with ‘peel and thinly slice four pounds of sweet potatoes’ …nah …any good recipes with baked sweet potatoes?
haha. Yes we do have baked sweet potatoes. If you search it on our site it will come up
Hi Rena, I really like sweet potatoes but can never slice them that thin. Can you tell me what slicer you use?
Hi. Ive had the Mueller Austria Multi Blade Adjustable Mandoline for a while. not sure if there are better ones out there though
You can also find budget-friendly mandolines (such as Starfrit) that will get the job done.
Made these delicious potatoes tonight with dinner. Absolutely amazing! Thank you so much for this recipe. I can’t wait to try more!
Thanks so much, Michelle
So glad to hear you love this recipe and thanks for the feedback.
Have you made this recipe in advance? I’m wondering if I could roast for the first 45 minutes uncovered, then keep refrigerated until the next day for the final 15 minutes of uncovered roasting. I’m planning to bring to a gathering and I don’t want to use the hostess’s oven for the entire hour of baking. Also, I’m needing to double the recipe and wondering if you would suggest I make two separate recipes to keep the roasting times even. I appreciate any help you can offer. Thank you!
Hi Sandy. Making it in the same pan should be fine. Cooking time may vary. Just make sure it is to a point where it is almost done and you can store it in the fridge (covered) and finish cooking the next day. Allow it to cool before you add to the fridge.
How did your potatoes come out after roasting uncovered?
Hey Cindy. The top portion was somewhat crispy
Is that parchment paper in the photo? Excited about trying this recipe!
Hi. Yes it is
I’m curious as to how you got the slices so perfect. My husband had to help me slice the potatoes with a knife. The potatoes are incredibly hard. Does that mean they weren’t ripe? I’m not the most talented person when it comes to cooking
Hi Jan. I agree it is very hard to slice sweet potatoes. No, it doesn’t mean they aren’t ripe. It’s just how sweet potatoes are. They are much harder than regular potatoes. It is easier to use a slicer. I bet you are still a fabulous cook!
Any serving suggestions? is it served like a slice of pie?
Hi. No this is just a side dish. Its Savory
Great recipe…cannot wait to try out. Just want to know if my 13month old can eat it too? Thanks.
Hi There
Yes, I don’t see why not. Just make sure your baby isn’t allergic to any of the ingredients.
Hi! Can you prep this the night before completely?
Yes you can. Cover it and just roast it the next day