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These Southwestern 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 Southwestern Roasted Sweet Potato Rounds are ready in 45 minutes and built like a mini nacho, except the base is a crispy 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. They’re naturally gluten-free, filling without being heavy, and easy to scale up for a crowd.
The sweet potatoes roast at 400°F for 25 minutes while you mix together the black bean topping, so everything is ready to assemble at the same time. This recipe makes enough to serve six as an appetizer, but it doubles easily for a bigger game day spread. If you love sweet potatoes try this Sweet Potato Lentil Curry, Sweet Potato Bowl, or this Sweet Potato Soup with Lentils.
Why These Sweet Potato Rounds Work
The sweet potato does double duty here. It’s the base and part of the flavor, the natural sweetness of the roasted potato balances the heat from the chili powder and jalapeño in the black bean topping. That sweet-spicy-savory contrast is what makes these hard to stop eating.
Roasting at 400°F with a flip halfway through gives you a tender interior with caramelized edges. The key is a single layer with space between each round, crowded rounds steam instead of roast and you lose the crispy edge that makes these work as finger food.
The black bean mixture comes together in under five minutes while the potatoes bake, so there’s no extra cook time. The lime juice keeps the beans bright and cuts through the richness of the cheese and sour cream.
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: Make sure to scrub the sweet potatoes. Cut them into 1/2 inch thick rounds. You also could make this using potatoes like red or russet potatoes.
- Spices: This recipe uses chili powder and garlic powder. You could sub taco seasoning, paprika or cumin for the chili powder. Any Southwestern seasoning blend would be great!
- Beans: I used black beans for this recipe. You also could sub in white beans, red beans or pinto beans.
- Jalapeño: If you like a bit of heat add diced jalapeño. It isn’t necessary if you aren’t a fan of spice.
- Tomatoes: Diced roma tomatoes are another addition to the bean mixture. You can used canned, diced tomatoes just make sure you drain them first.
Ways to Modify this Recipe
- Beans: I used black beans for these sweet potato rounds but you could use red beans, kidney beans, white beans, pinto beans or chickpeas.
- Vegetables: You could add vegetables other than tomatoes to the black beans. Try red bell pepper, green bell pepper, poblanos, sweet onion or red onion, green onion or radish.
- Protein: You could add cooked ground beef, ground turkey, pork, shredded beef or even a shrimp to each sweet potato round.
- Cheese: There are a variety of cheese options that would be well on these. Try pepper jack, mozzarella, cotija cheese or Monterrey jack cheese.
- Spices: You can use other spices like oregano, Mexican oregano, coriander, paprika, cumin, chili powder, chipotle chili powder or crushed red pepper.
- Other Ingredients: Try mixing in hot sauce for extra spice with the black beans. You could also add roasted red peppers or these pickled red onions.
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 sweet potato rounds to a large mixing bowl. Drizzle the olive oil over the round slices and gently toss to coat. Add the garlic powder, chili powder or other spice, salt and pepper and mix well. Spread the rounds out on a baking sheet in a single layer {you might need two baking sheets}.
Step 3. Bake the Sweet Potatoes: Bake for 25-30 minutes, flipping half way through, until golden brown.
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!
Flavor Tip: Toss the sweet potato slices with olive oil, salt, and any other desired seasonings. Common choices include paprika, chili powder, garlic powder, cumin, coriander. Don’t be afraid to experiment with different spices to find your favorite flavor combination.
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.
Storage Tips
- Store leftover assembled rounds in an airtight container in the refrigerator for up to 4 days. For best results, reheat in a 375°F oven or air fryer for 5 to 8 minutes, this brings back the crispy edges that a microwave won’t. The microwave works in a pinch but the rounds will be softer.
- If you’re planning ahead, store the roasted potato rounds and the black bean topping separately and assemble right before serving. The rounds keep well on their own for up to 4 days; the bean mixture keeps for up to 3 days.
Recipe FAQ
Use a sharp knife and aim for even 1/2-inch slices. Uniform thickness matters more than exact measurement, uneven slices mean some rounds finish before others. If your sweet potatoes are very wide at one end, cut those larger rounds in half so everything is roughly finger-food sized. A mandoline works well if you have one, but a sharp chef’s knife is enough.
Three things matter: dry the sweet potato well after scrubbing, coat evenly with olive oil (not too much or they steam), and spread them in a single layer with space between each round. Roast at 400°F and flip halfway through. If your oven runs cool, you can increase to 425°F for more caramelization on the edges.
Spread out, always. Rounds touching each other trap steam and turn soft instead of crisping up. If you have more rounds than space on one baking sheet, use two. A crowded pan is the most common reason sweet potato rounds don’t get crispy.
Yes. Roast the sweet potato rounds up to a day in advance and store them in an airtight container in the refrigerator. Mix the black bean topping and store it separately. When ready to serve, arrange the rounds on a baking sheet, top with the bean mixture and cheese, and bake at 375°F for 8 to 10 minutes until heated through and the cheese melts. Add sour cream and cilantro after reheating.
More Appetizer Recipes
Vegetarian
Cowboy Caviar Recipe
Vegetarian
Goat Cheese and Roasted Tomato Dip
Mediterranean
Antipasto Skewers
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Southwestern 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, chopped
- 2 roma tomatoes, seeds removed, diced
- 1 tablespoon lime juice
- 1/2 cup Shredded cheddar cheese for topping
- Sour cream for topping
Instructions
- Preheat oven to 400 degrees F.
- Prep the sweet potatoes: 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 thick rounds.
- Add the sweet potato rounds to a large mixing bowl. Drizzle the olive oil over the round slices and gently toss to coat.
- Add the garlic powder, 1 teaspoon chili powder, salt and pepper and mix well.
- Spray a baking sheet with non-stick spray or use non-stick baking sheets. Spread the rounds out on a baking sheet in a single layer {you might need two baking sheets depending on the size of your baking sheets}.
- Bake for 25 minutes, flipping half way through, until golden brown and soft.
- While the sweet potatoes bake mix together the black beans, 1 teaspoon chili powder, diced jalapeño, fresh cilantro, tomatoes and lime juice in a medium mixing bowl and mix well.
- Once the sweet potato rounds are done cooking, remove from the oven and let cool for 5 minutes.
- Top with a small spoonful of the black bean mixture, cheese and heat for another 3-5 minutes or until the cheese melts. Add a small dollop of sour cream and more fresh cilantro if you like. Serve and store the leftovers in an airtight container for up to 4 days.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven or air fryer for 5 to 8 minutes to bring back the crispy edges.
- Slice sweet potatoes into even 1/2-inch rounds for consistent cooking. A sharp knife or mandoline both work well.
- Preheat your oven fully before the potatoes go in. A hot oven is what gives you crispy edges and a tender center.
- Spread rounds in a single layer with space between each one. Crowded rounds steam instead of roast. Use two baking sheets if needed.
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!