Loaded Sweet Potato Rounds

SonjaAppetizers, Popular10 Comments

Loaded Sweet Potato Rounds

Loaded Sweet Potato Rounds

Sweet potatoes were one of our first big discoveries when we began to explore eating a whole foods diet. Check out my early enthusiasm in one of our first posts ever on the sweet potato, which seems ages ago now…how we have changed since then!  Our love for sweet potatoes, however, has remained constant – they’re still one of our favorite foods, and we’ve made countless recipes with them (including this video).

This latest recipe was inspired by a breakfast idea I saw from our friend Erin, where the sweet potatoes are cut into rounds — much easier than chopping, and makes for a very quick baking time (just 20 minutes). Combining them with our favorite loaded sweet potato recipe makes for quite the combination — spicy, salty, sweet — with just the right amount of kick.

Loaded Sweet Potato Bites

We thought these might be a nice option for game day (especially with the Super Bowl approaching), but honestly — these are just good. They’re a great appetizer to start any meal, and could also just be eaten as a meal in themselves. (We may have done that for the past 2 days.)

Thanks to our various taste testers on this one, and sweet potatoes from Stout’s Melody Acres from Indy Winter Farmer’s Market.

Loaded Sweet Potato Rounds

Loaded Sweet Potato Rounds
Serves: 8 as an appetizer
What You Need
  • 2 pounds sweet potatoes
  • 1 ½ tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • Hot sauce
  • Monterrey Jack and cheddar shredded cheese (Mexican blend)
  • 3 green onions
  • Sour cream
What To Do
  1. Preheat the oven to 450°F.
  2. Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
  3. While the potatoes bake, thinly slice the green onions.
  4. When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
  5. To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).
Note: This recipe makes enough for about 1 baking sheet of rounds; we had a few rounds left over that spilled onto a second sheet. Created by us, with some inspiration by Two Healthy Plates


10 Comments on “Loaded Sweet Potato Rounds”

  1. Emma

    Just made these as a side dish with dinner and they’re delicious! Thanks for a great recipe, will definitely be making these again.

  2. Lauren

    I made these twice in one week – once to use up a rogue sweet potato lying around, and then, since I was astounded by the utter spicy simplicity of it all, I made them for a party app over the weekend. What a great idea – surely a new staple in my recipe repertoires.

    *For meat lovers, might I suggest a crumbling of bacon on top?

  3. Arpita


    I tried your recipe its completely awesome…..I gave it a little twist ….instead of sour cream i used low fat yogurt mixed with hot sauce and black salt….it came out awesome…thanks a lot for sharing this recipe…

  4. Velina

    These were absolutely delicious. I used 2 percent Monterrey Jack and I left off the sour cream. Simply delicious!!

  5. Darlene Marshall

    Our farmers market is loaded with sweet potatoes right now, and I was looking fora good dish to bring to a neighborhood “appetizers & dessert” party. These look perfect!

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