Sweet Potato Rounds Recipe

Sweet Potato Rounds are exactly the kind of recipe I turn to when I want something fast, fuss-free, and genuinely satisfying without feeling like I’m just going through the motions of cooking. There’s a real pleasure in roasting up a tray of these—crispy edges, a tender middle, and a spice mix that actually lifts the natural sweetness instead of drowning it out.

I find myself making Sweet Potato Rounds most when the weather turns chilly and I start craving food that feels cosy but isn’t a complete carb overload. That said, they’re brilliant for summer barbecues too – no soggy salads here, just proper roasted flavour. They even sneak their way into festive menus at my house because they hold up so well on a crowded table.

Sweet potato side dish pairs well with Turkey Steaks, so you will have the full dinner ready in 20 minutes. Or with crispy Tapaka Chicken for a more festive occasion.

Ingredients

Here is what I am using for roasted sweet potatoes:

• Sweet potatoes – Roast perfectly, becoming soft inside with a slightly crispy outside; their natural sweetness works brilliantly with the spices. I am not peeling it, I leave the skin on, it is healthier and saves me time and nerves. You can peel it if you like. But I wont! 🙂
• Rapeseed oil – I just love the combination of rapeseed oil and sweet potatoes. But good quality extra virgin olive oil would be perfect!
• Paprika – Adds a gentle smokiness without overpowering the natural taste of the potatoes.
• Parsley – Thats for a fresh, herby hint.
• Garlic powder – Gives a savoury depth and warmth. I am not using the fresh garlic in here, because it can burn easily during the roasting.
• Cayenne pepper – Adds a bit of background heat to make the flavours pop without being overly spicy.
• Ground cumin – Brings an earthy note that balances out the sweetness and spice.
• Salt - as most used ingredient for all the recipes!

Instructions

Here’s how to whip up these beautiful rounds in just four simple steps:

1. Step 1:Preheat your oven to 200°C (400°F). In a bowl, mix together the paprika, parsley, garlic powder, cayenne pepper, cumin, and salt until combined.

2. Step 2: Add rapeseed oil to the bowl with spices. combine all.

3. Step 3: Wash the sweet potatoes well and cut them into coins or medallions about 0.5cm thick. No need to peel — the skins add texture and save time.

4. Step 4: Arrange the rounds flat on a baking tray. Roast for 10 minutes, flip each piece, then roast for another 8 minutes until golden and slightly crispy at the edges.

Air fryer option: Alternatively, pop them into your air fryer on baking mode at the same temperature for the same time. It’s even quicker and makes them extra crispy!

Hint: Don’t overcrowd the tray or basket to ensure even cooking.

Substitutions

You can swap rapeseed oil for avocado oil if you have it on hand, as it also handles high heat beautifully. Smoked paprika can replace sweet paprika for a deeper, more robust flavour. If you don’t like too much heat, leave out the cayenne pepper or replace it with a pinch of black pepper.

Serving

These rounds pair well with all sorts of meals. Serve them alongside grilled meats, tuck them into wraps with some hummus, or simply enjoy them on their own dipped into a spicy mayo or yoghurt sauce. They make a fabulous side to burgers, roasted chicken, or even a fresh garden salad.

Storage

Sweet Potato Rounds are brilliant for meal prep! Once cooled, store them in an airtight container in the fridge for up to 3–4 days. They reheat nicely in the oven or air fryer, regaining their crispiness. However, freezing is not ideal – they tend to lose their lovely texture once thawed.

Related

Looking for other recipes like this? Try these:

Continue to Content

Yield: 4

Sweet Potato Rounds Recipe

Print

Crispy outside, tender inside – these spiced Sweet Potato Rounds are a perfect healthy snack or side dish you’ll want to make again and again.

Prep Time 3 minutes

Cook Time 18 minutes

Total Time 3 minutes

Ingredients

• 2 sweet potatoes
• 2 tablespoon rapeseed oil
• 1 teaspoon paprika
• 1 teaspoon parsley
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• Pinch of salt

Instructions

1. Preheat the oven to 200°C (400°F). Mix the spices and oil in a bowl.
2. Wash and slice sweet potatoes into coins. Place in a large bowl.
3. Pour over the spice mix and toss to coat evenly.
4. Arrange on a baking tray. Roast for 10 minutes, flip, and roast for 8 more minutes.
   (Air fryer method: Same temperature and timings.)

Notes

Use rapeseed oil – Its high smoke point makes it ideal for roasting at high temperatures without burning or turning bitter.

No need to peel – Leaving the sweet potato skin on saves time and adds extra fibre and nutrients.

Slice evenly – Cutting the rounds to the same thickness ensures even roasting and consistent texture throughout.