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.
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
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Yield: 8 as an appetizer
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Pin RecipeIngredients
- 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
Instructions
- Preheat the oven to 450°F.
- 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.
- While the potatoes bake, thinly slice the green onions.
- 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).
- 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).
Notes
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
12 Comments
Katrina @ Warm Vanilla Sugar
January 14, 2013 at 6:19 amLove the simplicity to these. I love sweet potatoes made pretty much any way!
Kathryn
January 14, 2013 at 3:50 pmOh so delicious – we had something very similar for dinner tonight. Really hard to stop eating them!
Eileen
January 14, 2013 at 4:58 pmThese are such a great idea! Who doesn’t want more snacky vegetables to eat at the drop of a hat? I ask you. :)
Brandi @ new 30 something
January 15, 2013 at 11:30 amThese looks so good! And definitely something I can eat that’s diet friendly.
Emma
January 18, 2013 at 2:55 pmJust made these as a side dish with dinner and they’re delicious! Thanks for a great recipe, will definitely be making these again.
Lauren
January 31, 2013 at 12:14 pmI 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?
Andrea
June 19, 2014 at 8:10 pmThese are awesome! We made them with fresh guacamole and chopped marzano tomatoes. So good. Thanks for the inspiration!
Arpita
March 16, 2015 at 11:28 amHi,
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…
Velina
September 29, 2015 at 8:04 pmThese were absolutely delicious. I used 2 percent Monterrey Jack and I left off the sour cream. Simply delicious!!
Darlene Marshall
December 2, 2015 at 11:08 amOur 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!
Chris
June 4, 2016 at 12:43 pmAll my friends loved these! Great for those with various food requirements! I made half with sour cream and half without. I left out the hot sauce and used the chives from my garden! Yummy! Thank you for a Great Recipe!!!!
Stacy
December 20, 2016 at 4:34 pmAlways a party favorite! Especially love them with a local hot sauce, 313 Foodie Sauce.