Baked Sweet Potato Rounds With Garlic Aioli
40 min
|
easy
|
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
Smoky, garlicky, and a little sweet, these baked sweet potato rounds come out with crisp edges and tender centers, properly seasoned with smoked paprika, garlic, salt, and pepper, then finished with a bright, creamy lemon-garlic aioli.
No fryer needed and full of attitude, they are clutch for game day, holiday sides, or a snacky dinner, and that sweet-smoky-crispy plus cool, creamy dip keeps everyone hovering by the sheet pan.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for Sweet Potatoes
- 2 medium sweet potatoes, peeled, sliced into ½-inch thick rounds sweet potatoes 0.67 lb medium
- 2 Tbsp olive oil olive oil
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp fine sea salt fine sea salt 0.08 oz
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for Garlic Aioli
- ½ cup mayonnaise mayonnaise 4 fl oz
- 2 cloves garlic, minced garlic 0.18 head
- 1 tsp fresh lemon juice lemon 0.11 ct (for fresh lemon juice)
- ½ tsp Dijon mustard Dijon mustard 0.1 oz
- 1 tsp olive oil olive oil
- pinch salt salt
- pinch freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Baked Sweet Potato Rounds With Garlic Aioli
-
Heat the oven and prep the pan
Preheat the oven to 425 F (220 C) and place a heavy sheet pan inside to heat up.
Line a second sheet pan with parchment so you can swap if needed, because overcrowding is the fast lane to soggy.
-
Slice evenly
Peel the sweet potatoes and slice into 1/2 inch rounds, keeping thickness consistent for even cooking.
Pat the rounds dry with a clean towel so surface moisture does not steam them.
-
Season the rounds
Toss sweet potato rounds with olive oil, smoked paprika, garlic powder, fine sea salt, and black pepper until glossy and evenly coated.
Taste a tiny corner of a raw round for salt level if you like living boldly, then adjust the seasoning now rather than later.
-
Roast hot and flip
Carefully pull the hot pan from the oven, add the seasoned rounds in a single layer with space between each piece, and return to the oven.
Roast 15 minutes, flip with a thin spatula, then roast 8 to 12 minutes more until deep golden at the edges and fork-tender.
If you want extra crisp edges, broil for 60 to 90 seconds at the end, watching closely like a hawk.
-
Mix the garlic aioli
In a bowl, combine mayonnaise, minced garlic, lemon juice, Dijon, olive oil, a pinch of salt, and a pinch of black pepper.
Whisk until smooth and creamy, then let it sit 10 minutes so the garlic softens and the flavors settle down.
-
Serve with style
Transfer hot rounds to a platter, sprinkle a touch of flaky salt if you have it, and serve with the aioli for dipping or drizzling.
Finish with a little extra smoked paprika or lemon zest if you want a pop of color and brightness.
-
Storage and reheat
Cool leftovers and store potatoes and aioli separately in glass containers in the fridge for up to 3 days.
Reheat potatoes at 400 F for 8 to 10 minutes or in an air fryer at 375 F for 5 to 7 minutes until sizzling again.
Substitutions
- Mayonnaise -> Greek yogurt
- Use full-fat Greek yogurt for a lighter, tangier aioli; add an extra 1 to 2 teaspoons olive oil to keep it silky and a pinch of sugar to balance the tang.
- Mayonnaise -> Vegan mayo
- Swap in a good vegan mayo for a completely egg-free aioli that stays creamy, and consider an extra squeeze of lemon to brighten plant-based richness.
- Smoked paprika -> Chipotle powder
- Chipotle adds smoke and gentle heat, giving the rounds a deeper, slightly spicy edge without losing that sultry, roasted vibe.
Tips
- Preheat the pan for better browning
- A ripping-hot sheet pan jump-starts caramelization so the bottoms color before the centers overcook.
- Do not crowd the pan
- Leave breathing room between rounds or they will steam; use two pans or roast in batches like a pro.
- Microplane or paste your garlic
- For a smooth, punchy aioli, microplane the garlic or mash it with a pinch of salt into a paste so there are no harsh bits.
- Let the aioli rest
- Ten to thirty minutes of rest tames raw garlic and melds flavors so the sauce tastes balanced, not bossy.
- Use an offset spatula to flip cleanly
- A thin metal spatula slides under caramelized edges without tearing, keeping the rounds intact and gorgeous.
- Zero waste bonus
- Toss the peels with oil, salt, and paprika and roast at 375 F until crisp for chef’s snacks, or simmer peels in water for a light veggie stock base.
Nutrition Facts *
| Energy | 341 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 31 | g |
| Carbohydrates | 14 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the sweet potato rounds from getting soggy?
- Dry the slices, use a preheated pan, and avoid crowding; high heat plus airflow gives you caramelization instead of steam.
- Can I leave the skin on?
- Yes, just scrub well; the skins crisp up and add fiber and a little chew, though the look is more rustic.
- Can I make this ahead for a party?
- Roast up to 1 day ahead and reheat at 400 F until hot and re-crisped; keep aioli chilled and whisk before serving.
- Can I cook these in an air fryer?
- Yes, air fry at 375 F in a single layer for 10 to 14 minutes, flipping halfway, and cook in batches so they stay crisp.
- My aioli tastes too garlicky, what now?
- Let it rest 20 to 30 minutes, then soften with an extra spoon of mayo and a tiny drizzle of honey or more lemon to rebalance.
- How do I slice evenly and safely?
- Square off one side to create a flat base, then use a sharp chef’s knife and aim for even 1/2 inch rounds so they finish at the same time.
Serving Suggestions
Serve these with a dusting of smoked paprika and a squeeze of lemon, plus a tiny drizzle of hot honey if you want that sweet-heat moment that makes people go quiet at the table.
Pair with grilled salmon, steak, or a peppery arugula salad, and for a twist, swirl a little chipotle into the aioli for a smoky kick that plays beautifully with the caramelized sweet potato.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
