Southwestern Roasted Sweet Potato Rounds
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.
Servings: 6
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.