Sweet Potato Coins

Roasted Sweet Potato Coins


You read that right.

Another sweet potato recipe.

Sweet Potato Coins Pre-Baking

And this one has been a bit of a breakfast addiction lately. As in, must-have-this-every-single-morning-or-I’m-not-satisfied kind of addiction. Started when I was avoiding gluten. And has continued well after getting to add all of the gluteny-goodness back into my life.

Besides, you most definitely cannot go wrong with a breakfast potato that takes the same amount of time to cook as an omelet.

The idea for these were sparked by my pal Stacy over at Little Blue Hen.

Roasted Sweet Potato Coins

(And for the record, this post was not sponsored by Calphalon. Though, I kind of wish it was.)

Yields 2

Sweet Potato Coins

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 1 narrow and long medium-sized sweet potato
  • 2 tbs olive oil
  • garlic powder
  • salt
  • pepper


  1. Preheat oven to 375Β°F.
  2. Wash sweet potato well and slice into coins about 1/4 inch thick.
  3. Spread over baking sheet in a single layer.
  4. Drizzle with olive oil.
  5. Sprinkle with garlic powder, salt and pepper.
  6. Toss to coat with olive oil and spread around seasonings.
  7. Place in oven and cook for 7 minutes. Flip, and cook for an additional 5-7 minutes until golden brown and tender.
  8. Serve aside your favorite omelet (or main dish).

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, corn free, soy free, and egg free.


Let's stay connected!

Looking for a little extra inspiration in your inbox? Enter your name and email below and I'll share some of my favorite tips and tools to get your day going.

More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply These sound AMAZING! I actually have a sweet potato that I've been trying to figure out what to do with since I'm heading out of town in 2 days and I think I might make these as a really nice plane snack!

Leave a Reply

Your email address will not be published. Required fields are marked *