Roasted Sweet Potato Rounds with Garlic & Chili

Simple, elegant, and bursting with flavor — these roasted sweet potato slices get a beautiful crispy edge while staying tender inside. The zesty garlic-lemon chili oil adds the perfect kick!

⏰ Prep & Cook Time: 1 hour

🍽️ Servings: 3-4
🔥 Calories: ~900 total

Ingredients

4 sweet potatoes (about 200g each, as uniform in shape as possible)
2 garlic cloves
½ tsp chili flakes
Zest of ¼ lemon
2 tbsp olive oil
Salt

Instructions

Peel the sweet potatoes using a vegetable peeler. Trim off any pointed tips.
Slice the potatoes into rounds about 2 cm thick.
Sprinkle the slices with salt and drizzle 1 tablespoon of olive oil. Toss well to coat evenly.
Arrange the rounds in a baking tray lined with parchment paper, leaving a little space between each. Place any trimmed tips among the slices if there’s room.
Cover with another piece of parchment paper and press the edges down to create a loose seal.
Bake at 200°C (390°F) for 25 minutes.
Remove the top parchment and continue roasting for another 30 minutes until edges are nicely browned and crisp. Keep an eye after 20 minutes—if too dark, flip slices gently.
Meanwhile, crush garlic with a pinch of salt in a mortar until it forms a paste. Add lemon zest, chili flakes, and 1 tablespoon olive oil. Mix well and let the flavors meld.
Once potatoes are done, place them on a serving platter and brush generously with the garlic-chili oil. Sprinkle with remaining chili flakes and some coarse salt.
Serve warm or at room temperature.

🍽️ Serving Suggestion

Pair these vibrant sweet potato rounds with grilled meats, fresh salads, or as a flavorful side to any Mediterranean-inspired meal. They also work great as a tasty appetizer with a cooling yogurt dip.

📝 Final Thoughts

This recipe brings out the natural sweetness of the potatoes while adding layers of bright, spicy, and garlicky notes. The dual-step roasting ensures the perfect balance of softness and crunch — an irresistible side for any occasion.