Roasted Sweet Potato Rounds
Roasted sweet potato rounds are something that I prepare a lot to keep on hand. While sweet potatoes are not low carb, they contain slower burning carbs. So, on days when we’re wanting some complex carbs I will reach for these, no questions asked.
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I know this is a lower carb blog- so hear me out. I have said elsewhere that I am not against all carbs, but eating them in moderation and eating slower burning (complex) carbs is my aim.
Roasted sweet potatoes take me back to when I did the Whole30 with and ate sweet potatoes A LOT. I don’t think we got tired of them either. Prior to the
These are great to make ahead then heat (crisp) up right before you want to serve them. If you only eat a few rounds with a meal, you’re looking at about 10g net carbs. You don’t have to eat the WHOLE sweet potato or even a big serving. However, a few roasted sweet potato rounds are the perfect addition to a hearty breakfast.
How to make Roasted Sweet Potato Rounds
First of all, preheat your oven while you get the sweet potatoes ready. We’ll be baking these at 425°F.
I peel my sweet potatoes then slice them into about 1/4″ – 1/3″ rounds and you can use one of two methods to season them, put them in a bowl and drizzle oil over the sweet potatoes then add smoked paprika and garlic powder, or do this on the lined baking sheet. I prefer to have fewer dishes, so the baking sheet works for me.
Place the sweet potatoes as a single layer on your baking sheet.
Roast the first side for about 20 minutes, then flip the rounds and roast for another approximately 20 minutes. You want crispy, browned sweet potato rounds. If you need to, bake for an additional few minutes. Just keep a close eye on them.
For THM friends, this is an (E)
Trim Healthy Mama friends, to complete this as a meal, you’ll want to serve it with a lean protein. An egg-white omelette would be great or some roasted chicken breast would also go well with this.
Roasted Sweet Potato Rounds
- 1 pound sweet potatoes peeled and sliced
- 1 T avocado oil
- ½ t smoked paprika
- ½ t garlic powder
- Salt to taste
- Preheat the oven to 425°F
- Peel and slice sweet potatoes in ¼” rounds.
- Toss to make sure each round is evenly coated.
- Roast for 20 minutes then pull out the baking sheet and flip the sweet potato rounds.
- Bake for an additional 20-25 minutes or until both sides are golden-brown.
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