Toss raw thinly sliced sweet potatoes in the roasting pan and 5 extra items to create a dish so incredible your friends will be begging for seconds.

This 6-ingredient oven baked sweet potato medley is the kind of simple, back-pocket recipe that makes weeknights feel special. You start with raw, thinly sliced sweet potatoes right in the roasting pan, then toss them with just five extra pantry-friendly items to create a deeply caramelized, savory-sweet side that tastes far more complex than the ingredient list suggests. Roasting sweet potatoes is a technique rooted in many traditions—from American holiday tables to everyday meals across Latin America and Asia—because the dry heat concentrates their natural sugars and brings out a velvety texture. Here, a little olive oil, salt, smoked paprika, garlic, and fresh thyme do the rest of the heavy lifting, giving you a dish your friends will absolutely ask for seconds of.

Serve this sweet potato medley alongside roasted chicken, grilled pork chops, or seared salmon, where the smoky-sweet flavors can play against simple, well-seasoned proteins. It’s also excellent with a crisp green salad dressed in a lemony vinaigrette to cut through the richness, or as part of a vegetarian spread with lentils or black beans for protein. For brunch, pair it with eggs—baked, poached, or fried—and a dollop of plain yogurt or sour cream. A bright squeeze of lemon or a spoonful of chimichurri at the table adds a fresh, herbal contrast.

Servings: 4

2 pounds sweet potatoes, scrubbed and thinly sliced (about 1/8–1/4 inch thick)

Preheat your oven to 400°F (200°C). Place a rack in the center of the oven so the sweet potatoes roast evenly without burning.

Scrub the sweet potatoes well under cool running water and pat them dry. There’s no need to peel them unless the skins are very tough; the skins add flavor, color, and nutrients.

Using a sharp knife or mandoline, thinly slice the sweet potatoes into 1/8–1/4-inch rounds. Try to keep the slices as even as possible so they cook at the same rate.

Place the raw, thinly sliced sweet potatoes directly into a large oven-safe roasting pan or baking dish, spreading them out in a mostly even layer. A little overlapping is fine; it will help create a mix of tender and crisp edges.

Drizzle the olive oil evenly over the sweet potato slices in the pan. Sprinkle the salt, black pepper, smoked paprika, minced garlic, and thyme leaves over the top.

Using clean hands or a large spoon, toss the sweet potato slices right in the roasting pan until every piece is lightly coated with the oil and seasonings. Spread them back into an even layer, tucking in any stray garlic so it doesn’t sit exposed and burn.

Roast in the preheated oven for 25–30 minutes, stirring and flipping the slices gently with a spatula halfway through the cooking time. You’re looking for the sweet potatoes to become tender in the center with lightly caramelized, browned edges.

Check for doneness by piercing a thicker slice with the tip of a knife or fork; it should slide in easily. If needed, continue roasting for an additional 5–10 minutes, checking every few minutes to avoid over-browning.

Once the sweet potatoes are tender and nicely browned in spots, remove the pan from the oven. Taste and adjust the seasoning with a pinch more salt or pepper if desired. Serve hot, directly from the roasting pan, while the edges are still crisp and fragrant.

For a touch of heat, add 1/4–1/2 teaspoon red pepper flakes or a pinch of cayenne along with the smoked paprika. To lean into sweetness, drizzle 1–2 teaspoons of maple syrup or honey over the seasoned slices before roasting; the sugars will caramelize and deepen the flavor, but watch closely near the end so they don’t burn. For a more Mediterranean feel, swap thyme for rosemary and finish the hot sweet potatoes with a squeeze of lemon and a scattering of crumbled feta. If you prefer a milder, kid-friendly version, omit the smoked paprika and use sweet paprika instead, or simply stick with salt, pepper, and thyme. You can also turn this into a complete one-pan meal by nestling seasoned chicken thighs or sausages on top of the sweet potatoes before roasting; just be sure to check that the meat reaches a safe internal temperature (165°F/74°C for chicken) and that any juices run clear. For food safety, always wash and scrub the sweet potatoes thoroughly to remove dirt, and use a clean cutting board and knife. Avoid soaking the raw slices in water for too long, as that can cause them to discolor and steam rather than roast. Leftover roasted sweet potatoes should be cooled to room temperature within 2 hours, stored in an airtight container in the refrigerator, and eaten within 3–4 days; reheat in a hot oven to restore some of the crisp edges.