Loaded Baked Sweet Potato Rounds

If you love everything about a loaded sweet potato — the creamy center, the smoky black beans, the melted cheese, the toppings — but want something easier to share, snack on, or plate beautifully… you’re in for a treat.

These Loaded Baked Sweet Potato Rounds are a fresh spin on the classic. We’re slicing the sweet potatoes into thick rounds, roasting them until caramelized and slightly crisp, then piling them high with a bold Tex-Mex-style topping: spiced black beans, corn, melty cheese, and a dreamy avocado-lime drizzle.

They’re naturally gluten-free, easy to make vegetarian or vegan, and perfect for meal prep, game day, or a casual dinner with a twist.

Why You’ll Love This Recipe:

• Crisp-edged, creamy-centered sweet potato rounds

• Flavorful Tex-Mex topping with plant-based protein

• Crowd-pleasing and customizable

• Perfect appetizer, side, or light main

• Ready in under 40 minutes

Final Thoughts:

Whether you’re making them for a party tray or your next “I-don’t-feel-like-a-big-meal” dinner, these Loaded Sweet Potato Rounds deliver on all fronts: sweet, smoky, creamy, spicy, satisfying. They’re fun to make, easy to customize, and surprisingly filling.

One bite and you’ll never want regular nachos again.

Yield: 2-4

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Loaded Baked Sweet Potato Rounds

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

If you love everything about a loaded sweet potato — the creamy center, the black beans, the melted cheese, the toppings — but want something easier to share, snack on, or plate beautifully… you’re in for a treat.

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Ingredients

For the Sweet Potato Rounds

• 2 large sweet potatoes (cut into ½-inch thick rounds)
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt & pepper

For the Black Bean Topping

• 1 tbsp olive oil
• 1 small red onion, finely chopped
• 1 clove garlic, minced
• 1 tsp ground cumin
• ½ tsp chili powder
• 1 can black beans, drained and rinsed
• ½ cup corn (fresh, canned, or thawed frozen)
• Salt to taste

Optional Avocado Lime Drizzle

• 1 ripe avocado
• Juice of 1 lime
• 2 tbsp Greek yogurt or dairy-free yogurt
• 1–2 tbsp water (to thin)
• Salt to taste

Additional Optional Toppings

• Shredded cheddar or dairy-free cheese
• Pickled red onions
• Chopped cilantro
• Jalapeño slices
• Hot sauce or salsa
• Sour Cream
• Avocado

Instructions

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss sweet potato rounds with olive oil, paprika, garlic powder, salt, and pepper.
3. Arrange in a single layer and roast for 20–25 minutes, flipping halfway, until golden and tender with crispy edges.
4. 2. Prepare the Black Bean Topping
5. While sweet potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat.
6. Sauté onion for 3–4 minutes until soft. Add garlic, cumin, and chili powder; stir for 30 seconds.
7. Add black beans and corn. Cook for 5 minutes, stirring occasionally. Season with salt. Mash some of the beans slightly for texture.
8. 3. Make the Avocado Drizzle (Optional)
9. In a blender or small food processor, blend avocado, lime juice, yogurt, and a pinch of salt. Add water 1 tbsp at a time to reach a smooth, drizzle-able consistency.
10. 4. Assemble the Rounds
11. Optional: Sprinkle cheese on sweet potato rounds in the last 5 minutes of baking to melt.
12. Top each round with a spoonful of the black bean mixture.
13. Drizzle with avocado cream and garnish with cilantro, pickled onions, or jalapeños if using.

Notes

Make it vegan: Use dairy-free yogurt or skip the drizzle in favor of salsa.

Add crunch: Top with crushed tortilla chips or pumpkin seeds.

Switch up the beans: Pinto or chickpeas work great too.

Add protein: Crumbled tempeh, grilled chicken, or spicy tofu go great on top.

Nutrition Facts

Calories

961

Fat

39 g

Sat. Fat

6 g

Carbs

137 g

Fiber

39 g

Net carbs

98 g

Sugar

22 g

Protein

26 g

Sodium

1337 mg

Cholesterol

4 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.