This post may contain affiliate links.
These Roasted Sweet Potato Rounds are the perfect game day snack or finger food to serve at a party. Sliced sweet potato rounds are roasted in the oven and topped with a Southwestern flavored black bean mixture, cheese and fresh cilantro.
These Roasted Sweet Potato Rounds are ready in 45 minutes and built like a mini nacho, except the base is a roasted sweet potato instead of a chip. Each round gets topped with a chili-spiced black bean mixture, melted cheddar, and a dollop of sour cream, then finished with fresh cilantro. The edges caramelize, the centers stay tender, and every round is sturdy enough to pick up with your fingers.
The sweet potatoes roast at 400°F for 25 minutes while you stir together the black bean topping, so everything is ready to assemble at the same time. The recipe serves six as an appetizer and doubles easily for a bigger game day spread. With three hungry boys in my house, I usually double it. If you love sweet potatoes, try my Sweet Potato Lentil Curry, Sweet Potato Bowl, or this Sweet Potato Soup with Lentils.
Why These Sweet Potato Rounds Work
The sweet potato is the base and part of the flavor. Its natural sweetness balances the heat from the chili powder and jalapeño. That sweet, spicy, savory contrast is what makes these hard to stop eating.
Half-inch rounds hold their shape. They’re thick enough to carry a spoonful of toppings without flopping, and thin enough to cook through in 25 minutes.
400°F with one flip gives you color on both sides. The edges caramelize while the center turns tender.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
For exact ingredient amounts and instructions, see the full recipe card below.
- Sweet potatoes: Choose medium sweet potatoes that are about the same width so the rounds cook evenly. Scrub them well, leave the skin on, and cut into 1/2-inch rounds.
- Spices: Chili powder and garlic powder season the potatoes, and a little more chili powder goes into the beans.
- Black beans: One can, drained and rinsed.
- Tomatoes: Diced Roma tomatoes with the seeds removed keep the topping from getting watery. Canned diced tomatoes work if you drain them well.
- Jalapeño: Optional. Leave it out if your crowd doesn’t love heat.
- Toppings: Shredded cheddar, sour cream, and fresh cilantro.
Ways to Modify this Recipe
- Mediterranean version: Skip the black bean topping. Spread each roasted round with a spoonful of Roasted Red Pepper Hummus, then top with chickpeas, crumbled feta, diced cucumber, and a sprinkle of za’atar. Finish with a squeeze of lemon. This is the version I make when I’m putting together a Mediterranean appetizer spread.
- Beans: Swap black beans for pinto, kidney, or white beans.
- Vegetables: Add diced bell pepper, poblano, red onion, or green onion to the bean mixture.
- Protein: Top with cooked ground beef, ground turkey, shredded beef, or a small shrimp on each round.
- Cheese: Pepper jack, Monterey jack, mozzarella, or crumbled cotija all work.
- Spices: Use taco seasoning, cumin, smoked paprika, or chipotle chili powder in place of the chili powder.
- Extra toppings: Add a drizzle of hot sauce, roasted red peppers, or my Quick Pickled Red Onions.
- Other potatoes: Red or russet potatoes work too, but they may need a few extra minutes to turn golden.
How Do You Make Sweet Potato Rounds
Step 1. Prep the Sweet Potatoes: Preheat oven to 400 degrees F. Scrub them well to remove dirt. Dry with a kitchen towel or paper towel. Using a sharp knife, slice the sweet potatoes into 1/2 inch rounds.
Step 2. Season the Sweet Potatoes: Add the rounds to a large bowl and drizzle with olive oil. Toss to coat, then add the garlic powder, 1 teaspoon of the chili powder, salt, and pepper. Toss again until every round is coated. Arrange in a single layer on parchment-lined baking sheets with a little space between each round. You’ll likely need two sheets.
Step 3. Roast the Sweet Potatoes: Roast for 25 minutes, flipping halfway through, until both sides are golden and a fork slides easily into the center.
Step 4. Make the Black Bean Mixture: While the sweet potatoes bake mix together the black beans, chili powder, jalapeño, cilantro, tomatoes and lime juice and mix well.
Step 5. Top with Black Bean Mixture: Once the sweet potato rounds are done cooking, let cool for 5 minutes. Top with a small spoonful of the black bean mixture, cheese and heat for another 3-5 minutes to melt the cheese. Add a small dollop of sour cream and fresh cilantro. Serve warm!
How to Roast Plain Sweet Potato Rounds
To make plain roasted sweet potato rounds as a side dish, follow Steps 1 through 3 and stop there. Toss 1/2-inch rounds with olive oil, salt, pepper, and your favorite spices, then roast at 400°F for 25 minutes, flipping halfway. Serve them alongside chicken, fish, or eggs.
A few of my favorite simple seasonings:
- Smoky: smoked paprika, garlic powder, and salt
- Sweet: a sprinkle of cinnamon and a drizzle of maple syrup after roasting
- Mediterranean: za’atar and a drizzle of olive oil with a squeeze of lemon
Common Mistakes to Avoid
- Slicing too thin or too thick. Half-inch rounds are the sweet spot. Thinner rounds get floppy and hard to pick up. Thicker rounds stay too firm in the center.
- Crowding the baking sheet. Single layer, no overlap. If your rounds are touching, use two baking sheets. Crowding creates steam, not crisp.
- Skipping the flip. Flipping halfway through is what gets you golden color on both sides. Don’t skip it.
- Adding the cheese too early. The black bean topping and cheese go on after the potatoes are done, then return to the oven for just 3 to 5 minutes to melt. Adding them too early makes the beans dry out and the cheese burn.
- Not draining the tomatoes. If you use canned diced tomatoes, drain them well before adding to the bean mixture. Excess liquid makes the topping watery and soggy on the rounds.
- Skipping the parchment. Sweet potatoes release natural sugars that stick to bare or sprayed pans. Line your baking sheet with parchment so the rounds release cleanly when you flip them.
- Expecting chip-level crunch. These have crisp, caramelized edges and a tender center, not a crunchy chip texture. If you want firmer edges, roast an extra 3 to 5 minutes before topping.
Making Sweet Potato Rounds for a Party
How many to make: Plan on about 3 rounds per person when serving these with other appetizers. If they’re the main snack, plan on 4 to 5.
Make-ahead timeline:
- Up to 3 days ahead: Make the black bean mixture and refrigerate.
- Up to 1 day ahead: Roast the sweet potato rounds, cool completely, and refrigerate.
- 30 minutes before guests arrive: Reheat the rounds at 400°F for 5 to 8 minutes to bring back the crisp edges. Top with beans and cheese, then bake 3 to 5 minutes until melted. Add sour cream and cilantro right before serving.
Keeping them warm: Serve on a warm platter and bake a second sheet while the first one is being eaten. Fresh rounds hold up much better than ones that sit for an hour.
Round out your game day spread with my Cowboy Caviar Recipe, Cottage Cheese Queso, and Air Fryer Sweet Potato Fries.
Storage Tips
- Store leftover rounds in an airtight container in the refrigerator for up to 4 days. Scrape off the sour cream before storing if you can, since it doesn’t reheat well.
- To reheat: Warm in a 375°F oven or air fryer for 5 to 8 minutes. This brings back the crisp edges that a microwave won’t. The microwave works in a pinch, but the rounds will be softer.
- To store components separately: The roasted rounds keep for up to 4 days and the black bean mixture keeps for up to 3 days. Assemble right before serving.
Recipe FAQ
Roast 1/2-inch sweet potato rounds at 400°F for 25 minutes, flipping halfway through. They’re done when both sides are golden, the edges are caramelized, and a fork slides easily into the center.
Use a large, sharp chef’s knife and cut 1/2-inch rounds straight across the sweet potato. Trim off the narrow tips first so all the rounds are similar in size. A mandoline also works if it has a 1/2-inch setting.
Roast them on parchment in a single layer with space between each round, and flip them halfway through. Crowded rounds steam instead of roast. For firmer edges, add 3 to 5 extra minutes before adding the toppings.
No. Leaving the skin on helps the rounds hold their shape, which matters for finger food. Just scrub them well before slicing.
Yes. Air fry seasoned 1/2-inch rounds at 380°F for 12 to 15 minutes, flipping halfway, working in batches. Then add the toppings and air fry 2 to 3 minutes to melt the cheese.
More Appetizer Recipes
Vegetarian
Cowboy Caviar Recipe
Vegetarian
Goat Cheese and Roasted Tomato Dip
Mediterranean
Antipasto Skewers
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Roasted Sweet Potato Rounds
Ingredients
- 2 medium sweet potatoes, scrubbed and cut into 1/2 inch thick rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons chili powder, divided
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 15-ounce can of black beans, drained and rinsed
- 1 jalapeno, diced {optional}
- 1/4 cup fresh cilantro, choopped, plus more for garnish
- 2 roma tomatoes, seeds removed, diced
- 1 tablespoon lime juice
- 1/2 cup Shredded cheddar cheese, for topping
- 1/4 cup Sour cream, for topping
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Scrub the sweet potatoes and pat dry. Slice into 1/2-inch thick rounds.
- Add the rounds to a large bowl, drizzle with olive oil, and toss to coat. Add the garlic powder, 1 teaspoon chili powder, salt, and pepper and toss again.
- Arrange the rounds in a single layer on the baking sheets with space between each one.
- Roast for 25 minutes, flipping halfway through, until golden on both sides and fork-tender.
- While the sweet potatoes roast, stir together the black beans, remaining 1 teaspoon chili powder, jalapeño, 1/4 cup cilantro, tomatoes, and lime juice in a medium bowl.
- Let the rounds cool for 5 minutes. Top each with a spoonful of the black bean mixture and a sprinkle of cheddar.
- Return to the oven for 3 to 5 minutes, until the cheese melts. Finish with a small dollop of sour cream and more cilantro. Serve warm.
Notes
- Slicing: Cut even 1/2-inch rounds so they cook at the same rate. Trim the narrow tips first.
- Parchment: Sweet potatoes stick to sprayed pans. Parchment helps them release cleanly when flipping.
- Spacing: Leave space between rounds. Crowded rounds steam instead of roast.
- Make ahead: Roast the rounds up to 1 day ahead and make the bean mixture up to 3 days ahead. Reheat the rounds at 400°F for 5 to 8 minutes, then top and melt the cheese.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 375°F oven or air fryer for 5 to 8 minutes. Remove sour cream before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the idea of using sweet potatoes as a base. Its taste so delicious. They pair perfectly with the black beans, cheese, and cilantro for a fun snack. Thanks for sharing.
These Southwestern roasted sweet potato rounds look absolutely delicious! The flavors sound so vibrant and the crispy texture must be amazing. I love how they can be a healthy yet satisfying snack or side dish. Do you have any tips for making them extra crispy?
You could turn up to broil for 2-3 minutes to get the crispy. The air fryer might also be a good option either for all of cooking or the end of cooking to crisp them up. I haven’t tried that but I bet it would work. Enjoy!
These Southwestern Roasted Sweet Potato Rounds sound absolutely delicious! I love how the combination of sweet potatoes and bold Southwestern flavors makes for such a tasty and healthy snack or side dish. The crispiness on the outside with that soft, flavorful inside is definitely a winning texture. Do you have any suggestions for toppings or dips that would pair perfectly with these rounds?
I think salsa or guac would be great. I also love adding things like diced tomatoes or red onion or cilantro. Sour cream is also nice if you like that.
What a delicious recipe, Meet Julia! Southwestern Roasted Sweet Potato Rounds sound like a flavorful and healthy dish. What spices or toppings do you recommend to enhance the flavors, and how do you like to serve them?
As far as spices that work with this chili powder or cumin are great. If you like salsa or hot sauce those are great additions to add a kick. Other garnishes that are nice on these are fresh cilantro, green onions, diced red onions, sour cream, diced avocado or even a dollop of guac could be good!
Hi Julia
I really love you recipe .Definitely i will try this dish.
Thanks for shearing us .
Thank you!