Healthy Loaded Sweet Potato Rounds

These Loaded Sweet Potato Rounds are the most delicious, crowd pleasing healthy appetizer for entertaining — like bruschetta, but with a sweet potato base!

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!  Our love for sweet potatoes has remained constant over the years – they’re still one of our favorite foods, and we’ve made countless recipes with them.

This loaded sweet potato rounds recipe has become a fan favorite with our friends and family — especially around big games or the Superbowl. “You’re bringing the loaded sweet potato rounds, right?” they’ll ask. That’s when we knew this recipe hit the jackpot as a crowd pleasing healthy appetizer for parties and entertaining.

How to make loaded sweet potato rounds

This loaded sweet potato rounds recipe was inspired by a breakfast idea I saw from our friend Erin, where she cut sweet potatoes into rounds instead of dicing them or roasting them whole. Slicing the sweet potatoes 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 the Super Bowl. 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. Alex and I can consume a whole tray between the two of us as a healthy meatless dinner!

Healthy Loaded Sweet Potato Rounds

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(1 votes, average: 5.00 out of 1)

5 from 1 reviews

• Author: A Couple Cooks
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 as an appetizer
• Category: Appetizer
• Method: Baked
• Cuisine: Mexican

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Description

These Loaded Sweet Potato Rounds are the most delicious, crowd pleasing healthy appetizer for entertaining — like bruschetta, but with a sweet potato base!

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Ingredients

• 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

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Instructions

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).

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.

Keywords: Sweet Potatoes, Loaded Sweet Potatoes, Healthy, Easy, Meal Prep, Gluten Free, Vegetarian, Entertaining, Easy Entertaining

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

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Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.

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