Go Back
–+ servings
roasted sweet potato slices placed in a spiral form on a pan.
Print Recipe
4.66 from 23 votes

Roasted Smoked Sweet Potatoes

Thinly sliced sweet potatoes roasted with garlic, rosemary, olive oil, and smoked paprika until tender and golden.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 8
Author: Rena Awada

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.
    oiling the parchment paper 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.
    seasonings and oil mixed in a small bowl for sweet potatoes.
  • 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.
    pouring the seasoned oil over the sliced sweet potatoes in a bowl.
  • Arrange potato slices vertically into the prepared dish.
    arranging the sliced sweet potatoes in a pan.
  • Cover dish with foil and roast for about 45 minutes, or until potatoes are fork-tender.
    dish covered with foil to be roasted in the oven.
  • Remove foil and roast another 15 minutes, until golden brown and crispy.
    Roasted sweet potato slices in a dish.

Video

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

Serving: 0.5cup | Calories: 258kcal | Carbohydrates: 46g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Sodium: 125mg | Potassium: 784mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32605IU | Vitamin C: 5.7mg | Calcium: 71mg | Iron: 1.6mg