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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.
I don’t know about you, but I love a lot of appetizers on my game day menu especially these Southwestern Roasted Sweet Potato Rounds. To be honest most of what I serve for the big game ends up being appetizers. Don’t get me wrong, I will usually make a big pot of this Instant Pot Turkey Chili or a batch of these Baked Chicken Fingers. But appetizers take the main stage for me.
We usually will make this Cowboy Caviar, today’s Southwestern Roasted Sweet Potato Rounds, Antipasto Skewers, Air Fryer Meatballs and this Beef Taco Dip. These Southwestern Roasted Sweet Potato Rounds are the perfect finger food that is healthy and filling. Aside from slicing and roasting the sweet potatoes, this recipe couldn’t be easier. While the sweet potatoes are roasting in the oven you will mix together your black bean mixture and you are ready to assemble your sweet potato rounds. If you like sweet potatoes try this Sweet Potato Lentil Curry, Sweet Potato Bowl, Cheesy Ground Turkey Sweet Potato Skillet and this Sweet Potato Soup with Lentils.
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.
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!
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.
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.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat your sweet potato rounds in an oven or air fryer slowly to ensure they get crispy again but don’t burn.
Recipe FAQ
Try to slice the sweet potatoes into uniform thickness to ensure even cooking. Aim for slices about 1/4 to 1/2 inch thick. You can use a sharp knife or a mandolin.
Make sure your oven is preheated to around 400°F (200°C). A hot oven helps to create that nice crispy exterior while keeping the inside tender.
Spaced Out: Arrange the sweet potato slices in a single layer on a baking sheet. Avoid overcrowding them, as this can lead to uneven cooking. If necessary, use multiple baking sheets or cook in batches.
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. You can reheat your sweet potato rounds in an oven or air fryer slowly to ensure they get crispy again but don’t burn.
- Try to slice the sweet potatoes into uniform thickness to ensure even cooking. Aim for slices about 1/4 to 1/2 inch thick. You can use a sharp knife or a mandolin.
- Make sure your oven is preheated to around 400°F (200°C). A hot oven helps to create that nice crispy exterior while keeping the inside tender.
- Make sure to arrange the sweet potato slices in a single layer on a baking sheet. Avoid overcrowding them, as this can lead to uneven cooking. If necessary, use multiple baking sheets or cook in batches.
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!