Baked sweet potato slices are a delicious side dish that's easily baked and ready within 60 minutes including prep. Crispy on the outside and moist on the inside. Great on the side of a roast. Gluten free.
Place all ingredients into a large mixing bowl and toss to evenly coat the sweet potato slices with the olive oil, garlic and thyme. You may find you need to use tongs. It's a little fiddly but you'll get there with persistence.
Evenly arrange the sweet potato slices in a large casserole dish or sheet pan lined with parchment paper. Make sure they are overlapping each other and in a single layer.
Cover the baking sheet pan with tinfoil and bake for 30 minutes more until the sweet potato is fork tender.
Remove the foil. Continue to bake for another 20-30 minutes until the edges of the sweet potatoes are crispy.
Salt & pepper
Season generously with salt and black pepper. Optionally served with additional fresh thyme and vegan parmesan cheese shavings.
Notes
Storage – baked sweet potato slices keep in the refrigerator for up to three days but we don't recommend freezing.
Try mixing up the seasoning on the sweet potatoes. Add chili powder, paprika powder or top with plant based cheese.
Baked sweet potato rounds should be initially cut with a sharp knife. A mandolin will cut them too thin, unless your mandolin has a thicker setting.