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.)
- 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
- 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).
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