Crispy Roast Sweet Potatoes


  • 800g of Sweet Potato
  • 2 Tablespoons of Olive Oil
  • 5g of Fresh Thyme
  • Coarse Salt & Pepper

This is my new favourite way to have sweet potatoes. We eat a lot of them in my house so I love finding new ways to have them and this one is such a winner. Hopefully you have a mandolin, in which case this is super easy to make. Otherwise it may be a little tedious but totally worth it, trust me. Each slice goes gorgeously crisp on the edges and perfectly soft on the inside and it looks so pretty. This would make a fabulous addition to a thanksgiving feast or Christmas dinner.


Preheat the oven to 190’C.

Peel the sweet potatoes. Use a mandolin (or very sharp knife) to slice the sweet potato into thin slices.

Add all of the slices to a large bowl and drizzle in the olive oil. Sprinkle in the salt, pepper and thyme leaves and toss them well with your hands, coating each slice in the seasoning and oil. In a large dish or oven proof pan, arrange the slices on top of each other at a slight angle. Pack them tightly together, with little to no gaps as they’lll shrink a little when cooked.

Roast for approximately one hour, or until the centre of each slice is soft and the edges are crisp.

3 Comments to Crispy Roast Sweet Potatoes

  1. Mira says:

    This looks beautiful, I am sure to make it. Like you we too we have that special thing about sweet potatoes and it’s super nutritious. I’ll link back to your recipe when I make it.

  2. Chris says:

    I wonder how this would be with onion slices (very thin) inserted every few rounds?