These Crispy Sliced Roasted Sweet Potatoes are a side dish that’s easy to love. They’re beautiful, delicious, and wonderfully comforting, the kind of recipe that works just as well for holiday gatherings and guests as it does for a simple weeknight dinner.
They start with thin, even slices of sweet potato, layered tightly in a skillet so their edges can curl and crisp as they bake. I love watching them turn golden in the oven, those little caramelized tips are always my favorite part. The inside stays soft and buttery, while the edges become perfectly crunchy, giving you that addictive mix of textures in every bite.
A touch of parmesan baked between the slices adds a lovely savory note. And just when you think the dish can’t get any better, you finish it with crumbled feta and a light drizzle of honey. That sweet-salty contrast is pure magic. The feta melts slightly, the honey adds a light glaze, and you’re left with a dish that looks impressive yet still feels comforting and familiar.
I love serving this straight from the skillet, still sizzling, with those golden slices fanned out like a blooming flower. It’s rustic, comforting, and honestly a little show-stopping. A small effort for a big, delicious payoff.
How to make crispy sliced sweet potatoes
Begin with preheating the oven to 375°F (190°C). Grease the bottom and sides of a 9–10 inch (23–25 cm) cast-iron pan with butter, then set aside.
Next, thinly slice the sweet potatoes using a mandoline or food processor and transfer them to a large bowl.
Then, season the potatoes by adding olive oil, Parmesan, thyme, garlic, breadcrumbs, paprika, chili flakes, cumin (if using), salt, and pepper. Toss well to ensure each slice is evenly coated.
After that, stack the potato slices into small piles and arrange them vertically in the prepared pan.
Bake uncovered for 60–70 minutes, until the tops and edges are crisp and golden and the centers are tender. Sweet potatoes may brown faster, watch closely near the end. Cover with foil if needed and continue baking.
Finally, let it rest 1–2 minutes, then top with crumbled feta. Drizzle lightly with honey if you like, and finish with fresh herbs. Serve warm and enjoy!
I hope you will try this delicious recipe for Crispy Sliced Roasted Sweet Potatoes. Don’t forget to tag me on Instagram if you try it out!
Other sweet potato recipes you may like to try
These Stuffed Sweet Potatoes are warm, fluffy, and filled with savory goodness. They are a cozy, satisfying option for dinner or meal prep.
These Roasted Sweet Potatoes with Goat Cheese and Candied Bacon deliver a perfect balance of sweet caramelized potato, creamy tangy cheese, and crisp salty bacon. Thy are perfect for holidays.
This Sweet Potato Soufflé is light, airy, and silky-smooth, an elegant yet surprisingly easy dish for holidays or special meals.
For more sweet potato recipes check our collection of 10 Delightful Sweet Potato Recipes.
YOU MAY ALSO LIKE:
Crispy Sliced Roasted Potatoes
Sweet Potato Gnocchi
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Meat and Potato Skillet
Sweet Potato Burger Patties
Baked Parmesan Sweet Potato Fries
Roasted Sweet Potato Salad
Creamy Sweet Potato Soup
Broccoli and Sweet Potato Salad
10 Delightful Sweet Potato Recipes
Crispy Sliced Roasted Sweet Potatoes
Ingredients
- 3 pounds (1.3-1.5kg) sweet potatoes
- 1/4 cup (60g) olive oil
- 1/4 cup (25g) Parmesan cheese , grated
- 3 tbsp (24g) breadcrumbs
- 1 tsp (3g) garlic powder
- 1/2 tsp (2g) paprika
- 1/2 tsp cumin , optional
- chili flakes
- 1 tsp dried thyme
- 1 tbsp (14g) butter , for greasing the pan
- salt and freshly ground black pepper
- Feta cheese , to crumble on top
- 2 tsp honey , to drizzle on top, optional
Instructions
- Preheat the oven to 375°F (190°C). Grease the bottom and sides of a 9-10 inch (23-25cm) cast iron pan with butter. Set aside.
- Use a mandoline, or a food processor to slice potatoes very thinly.
- Transfer the sliced potatoes to a large bowl.
- Add olive oil, Parmesan cheese, thyme, garlic, breadcrumbs, paprika, chili flakes, cumin if used, salt and pepper.
- Make sure every slice is lightly coated.
- Layer the potato slices into stacks and arrange them in the prepared pan, stacked vertically.
- Continue stacking until you fill the pan.
- Bake uncovered for 60-70 minutes until the edges and tops are crisp and golden brown and the centers are tender. Sweet potatoes brown faster than regular potatoes, keep an eye near the end. If necessary, top with aluminum foil and continue roasting.
- Let the dish rest 1–2 minutes.
- Top with crumbled feta and drizzle lightly with 1–2 tsp honey if desired.
- Sprinkle with fresh herbs to finish. Serve hot and enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
