This post may contain affiliate links. Please read our disclosure policy.
These Roasted Smoked Sweet Potatoes are an easy side dish with a delicious, sweet, smoky flavor. Thinly sliced sweet potatoes are tossed with garlic, rosemary, olive oil, and smoked paprika, then roasted until tender with crispy edges. They make a great side for weeknight dinners, Thanksgiving, or any fall meal.
Sweet potatoes are one of my favorite sides in the fall, and I love finding different ways to make them. This version is simple but packed with flavor from the smoked paprika, garlic, and fresh rosemary.
I also love how the slices are arranged in the baking dish. It makes a simple sweet potato side look a little more special without making it harder to prepare.
If you are looking for something simpler without the smoky flavor, you will love my roasted sweet potatoes, perfect for a family dinner.
Ingredients you will need
Below are the ingredients you will need to make this dish. Full measurements are listed further down in the recipe card.
- Sweet Potatoes: Use large sweet potatoes of similar size so the slices cook evenly. Peel them and slice them thinly.
- Smoked Paprika: This is what gives the sweet potatoes their smoky flavor. You can use regular paprika, but you won’t get the same smoky taste.
- Fresh Rosemary: Fresh rosemary adds a savory flavor that pairs really well with sweet potatoes. You can also use dried rosemary if that’s what you have.
- Garlic: Fresh minced garlic adds lots of flavor to the oil and butter mixture.
- Olive Oil: Olive oil helps coat the sweet potatoes and helps them brown in the oven.
- Butter or Coconut Oil: You can use melted butter or coconut oil. If you prefer, you can also use extra olive oil.
- Salt and Black Pepper: Sweet potatoes need plenty of seasoning, so don’t be afraid to season them well.
How Thin Should I Slice the Sweet Potatoes?
Aim for slices that are about ¼ inch thick. If they’re too thick, the centers can take much longer to become tender.
If they’re paper-thin, they can become too soft or burn around the edges. The most important thing is to keep the slices as close in thickness as possible.
How to Make Roasted Smoked Sweet Potatoes
Prepare the sweet potatoes: Peel the sweet potatoes and slice them into thin, even rounds. Try to keep the slices about the same thickness so they cook evenly.
Make the seasoning mixture: In a small bowl, combine the melted butter or coconut oil, olive oil, minced garlic, smoked paprika, and rosemary.
Season the sweet potatoes: Place the sweet potato slices in a large bowl and pour the seasoning mixture over them. Add salt and black pepper, then gently toss until the slices are evenly coated.
Arrange the slices: Arrange the sweet potato slices vertically in a baking dish. Keep them close together so they support each other as they roast.
Roast: Cover the baking dish with foil and roast at 400°F for about 45 minutes, or until the sweet potatoes are fork-tender. the foil and roast for another 15 minutes, until golden brown and crispy. Remove the foil and continue roasting for another 15 minutes, or until the edges are golden and slightly crispy.
Serve: Let the sweet potatoes cool for a few minutes, then serve warm.
How to Get Crispy Edges
If you want more golden, crispy edges, here’s what I suggest you do:
- Slice the sweet potatoes evenly.
- Don’t completely cover the slices with liquid.
- Remove the foil for the final 15 minutes.
- Make sure your oven is fully preheated.
- If there is a lot of liquid in the bottom of the dish, carefully pour some off before the final roasting.
What to Serve It With
These roasted sweet potatoes work really well with so many different dishes but here are some ideas that I think you should try:
- Roasted whole chicken
- Roasted Turkey breast
- Garlic beef tenderloin
- Grilled Cilantro Lime chicken
- Roasted salmon
- Ground Beef Meatloaf
- Baked Buffalo Chicken Breast
- Baked BBQ Chicken Breast
- Mediterranean Baked Salmon
- Crispy Oven-baked chicken cutlets
Common Questions
You don’t have to. The skin is edible, but for this particular recipe, I prefer peeling them because the thin slices are easier to arrange and eat.
Too much moisture can prevent browning. Make sure the slices aren’t overly coated with oil, and pour off any excess liquid before the final uncovered roasting.
Yes, but the flavor and cooking time will be different. Yukon Gold potatoes would be a good option if you want to make a savory version.
Make Ahead
You can slice the sweet potatoes and prepare the seasoning mixture earlier in the day. Keep the sliced potatoes covered in the refrigerator until you’re ready to assemble and roast them.
For the best texture, I would not fully roast them several days ahead if you’re serving them for a holiday meal. They’re best when freshly roasted.
Storage and Reheating
Store leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 5 days.
Reheat them in a 400°F oven for about 10-15 minutes to help bring back some of the crisp edges. You can also reheat them in the microwave, but they will be softer.
Freezing
Freeze the cooked sweet potatoes in a freezer-safe container for up to 3 months. Thaw them overnight in the refrigerator and reheat in a 400°F oven until heated through.
Keep in mind that the texture won’t be quite as good as freshly roasted sweet potatoes.
More sweet potato recipes
- Sweet Potato Shepherd’s Pie
- Healthy Mashed Sweet Potatoes
- Healthy Sweet Potato Casserole
- Crispy Baked Sweet Potato Wedges
- Sweet Potato Cake
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Roasted Smoked Sweet Potatoes
Video
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 black pepper, to taste
Instructions
- Preheat the oven to 400°F. Line the baking dish with parchment paper and spray with cooking spray.
- Combine 3 tablespoons Butter Or Coconut Oil, 1 tablespoon Olive Oil, 2 Garlic Cloves, 1 tablespoon Smoked Paprika, and 1 teaspoon Fresh Chopped Rosemary in a small bowl.
- In a large bowl, add 4 pounds Sweet Potatoes slices and the smoked garlic oil mixture. Season generously with Sea Salt and black pepper, then gently toss to coat everything evenly.
- 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.
Notes
- Serving Size: About ½ cup
- Slice the sweet potatoes evenly so they cook at the same rate.
- Smoked paprika gives the sweet potatoes their smoky flavor.
- Fresh or dried rosemary can be used.
- If there is excess liquid in the baking dish, pour some off before the final roasting.
- Use olive oil instead of butter or coconut oil if preferred.
- Store leftovers in the refrigerator for up to 5 days.
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