Baked Sweet Potato Rounds With Garlic Aioli 4.7 ★

40 min | easy | Mediterranean diet, paleo-friendly, vegetarian

Baked sweet potato rounds with browned, caramelized edges arranged on an oval platter, each topped with a dollop of creamy garlic aioli and sprinkled with chopped chives on a light tabletop.

Published Oct 11, 2025

Prep Time	Cook Time	Total Time
15 min	25 min	40 min

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Introduction

These baked sweet potato rounds come out tender on the inside with deliciously crisp, caramelized edges.

They are perfectly seasoned with smoked paprika and garlic, then paired with a creamy, tangy garlic aioli for dipping.

Serve them as an easy appetizer, a fun game-day snack, or a simple side dish that feels a little extra special.

Two thick baked sweet potato rounds with charred edges on white plates, each topped with a swirl of creamy garlic aioli and drizzled with olive oil and cracked pepper; one plate is in focus in the foreground, the other blurred in the background.

How to Make Baked Sweet Potato Rounds With Garlic Aioli

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Prep the oven and pan

Preheat your oven to 425°F and line a large sheet pan with parchment paper or lightly grease it with oil.
Slice and season the sweet potatoes

Peel the sweet potatoes if you have not already, then slice them into even ½-inch thick rounds.
Place the rounds in a bowl, add olive oil, smoked paprika, garlic powder, salt, and pepper, then toss to coat.

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Arrange and bake the rounds

Spread the sweet potato rounds on the sheet pan in a single layer, leaving a little space between each piece.
Bake for 12 minutes, flip each round, then bake 10 to 12 minutes more until tender with browned edges.
If you like deeper color, broil the rounds for 1 to 2 minutes, watching closely so they do not burn.
Stir together the garlic aioli

While the potatoes bake, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper in a small bowl.
Stir until smooth and creamy, then taste and adjust salt, pepper, or lemon juice to your liking.
If you want a thinner dipping sauce, whisk in a teaspoon of water at a time until it loosens.
Serve the sweet potato rounds

Transfer the hot sweet potato rounds to a serving platter and let them cool slightly so they firm up.
Serve with the garlic aioli for dipping or drizzle it over the top, and garnish with herbs or extra paprika.

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Baked sweet potato rounds with browned edges arranged on a ceramic platter, each topped with a dollop of creamy garlic aioli and sprinkled with chopped chives on a light wood table.

Substitutions

Use Greek yogurt instead of some or all of the mayonnaise: Greek yogurt adds tang and a lighter feel to the aioli while staying rich and creamy. It also brings extra protein, which makes the dip feel a bit more satisfying.
Swap smoked paprika with chipotle chili powder: Chipotle chili powder keeps the smoky flavor but adds a gentle heat and a deeper, slightly earthy taste. The rounds will also look similar in color, which is nice for a cozy, slightly spicy vibe.
Make it egg-free with vegan mayonnaise: Vegan mayonnaise lets you keep that classic aioli creaminess while making the whole dish completely egg-free. Most vegan mayo brands are a little tangier, which actually works nicely with the garlic and lemon.

Tips

Slice the rounds as evenly as possible: Uneven slices cook at different speeds, so some pieces burn while others stay underdone. Aim for true ½-inch thickness and trim any very thin end pieces if needed.
Do not crowd the pan: If the rounds touch or overlap, they steam instead of roast and never get those caramelized edges. Use two sheet pans or bake in batches for the best texture.
Let the garlic sit in the mayo: Mix the aioli before baking, then let it rest so the raw garlic softens and the flavors blend. This also mellows any harsh bite without losing that nice garlicky punch.
Use convection if your oven has it: Convection or fan bake circulates hot air, which helps the rounds brown faster and a little more evenly. Reduce the temperature to 400°F and start checking for doneness a few minutes earlier.
Garnish for color and freshness: A sprinkle of chopped parsley, chives, or green onion adds freshness and a pretty contrast against the orange rounds. A quick dusting of smoked paprika over the top also looks beautiful on a party platter.

Nutrition Facts ^*

Energy	318	kcal
Protein	2	g
Total Fat	28	g
Carbohydrates	14	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my sweet potato rounds come out soft instead of lightly crisp at the edges?: Soft rounds usually mean the pan was crowded or the oven temperature was a bit too low. Spread the slices apart, use a preheated heavy sheet pan, and give them a few extra minutes in the oven. You can also finish under the broiler briefly for more color and texture.
Can I leave the sweet potato skins on instead of peeling them?: Yes, you can leave the skins on as long as you scrub the potatoes well and trim any rough spots. The skins add extra fiber and a slightly chewier texture around the edges. Just know the rounds may curl a bit more as they bake.
How can I tone down the raw garlic flavor in the aioli?: If the garlic tastes too strong, let the aioli rest longer in the fridge so the flavor softens. You can also reduce the garlic next time or use roasted garlic for a sweeter, mellow taste. In a pinch, stir in a little extra mayo or yogurt to balance things out.
Can I make this recipe ahead for a party?: You can make the garlic aioli up to two days ahead and keep it covered in the fridge. Bake the sweet potato rounds the day you serve them, then reheat on a hot sheet pan until warmed and re-crisped. They will not be quite as crisp as fresh, but they still taste delicious with the creamy dip.

Serving Suggestions

This simple pan of sweet potato rounds and garlic aioli brings cozy comfort to everything from weeknight dinners to holiday spreads.

For a fun twist, top the rounds with crumbled feta, chopped herbs, or bacon before serving for extra flavor.

Pair them with a crisp green salad or grilled chicken to turn this into a laid-back, complete meal.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.7 ★ (out of 5) based on 7 reviews.

Post your review and pictures below! ⬇︎

Michelle Compton, Edmonton, Canada: I did use a little more sweet potato and went lighter on the garlic in the aioli. Other than that, love that I can mix the dip ahead and just bake the rounds when I'm ready to serve. — 5 ★

Eunice: Glad the make-ahead aioli worked for you, Michelle!
Henry Ferguson: Made this for the first time tonight and it was a hit. Will definitely make it a regular. I mixed up the aioli while the potatoes were baking and let it sit a bit, really helped the flavor. This could also be kicked up a notch with a little extra smoked paprika or even some cayenne! — 5 ★

Eunice: Glad it was a hit, Henry!
Thelma, Orlando, FL: These sweet potato rounds were easy to make and really good - the seasoning was great - I would totally make them again! — 5 ★

Eunice: Glad you enjoyed them, Thelma! Appreciate you sharing, and happy the seasoning worked well.
recipeslady: This recipe is good like it is or can switch it around a little by using regular potatoes instead of sweet. Also, the potatoes can be sliced up and boiled then drained and dried off with paper towel 🙂 It would be quicker than baking them. — 5 ★

Eunice: Good tip, and regular potatoes work fine here. If you boil first, keep the slices just-tender, dry them really well, then roast at high heat with oil to get those caramelized edges before serving with the garlic aioli.
rachel98: No problem with sogginess here, they turned out crisp and super tasty! — 5 ★

Eunice: Happy to hear that, Rachel!
Lauren, Dallas, TX: Really good. — 5 ★

Eunice: Happy you enjoyed them, Lauren!
Jessica Kim, Sydney: I followed the timing and mine never crisped at the edges, they stayed kind of soggy even after broiling, and the aioli tasted really harsh and raw with 2 cloves. 😕 Next time I’d cut the garlic way back or roast it, and maybe parbake the rounds on a preheated pan. — 3 ★

Eunice: Sorry they stayed soggy, Jessica. Try drying the slices well, spacing them out, and baking on a preheated sheet pan (or bumping heat slightly) for better caramelized edges, and I’ll recheck the timing note.