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Sweet potato rounds are roasted until perfectly tender and topped with your favorite flavors, making them a healthy and delicious side dish or appetizer for Thanksgiving, Christmas, or any family gathering. Your family will love this easy, naturally gluten-free recipe, and you won’t even miss the crostini!
Years ago I started making sweet potato rounds for Christmas dinner, usually with gruyere sweet potato stacks. One year I had leftover cranberry sauce and started experimenting, which eventually led me to an adapted version of Tidy Mom’s recipe. These little bites are surprisingly easy to make and taste amazing.
I love that you can top them with leftover cranberry sauce, fig spread, or swap out the cheese for something new. They look stunning on any holiday table, and best of all, they taste just as good as they look.
What Do I Need to Make Sweet Potato Rounds?
These sweet potato rounds are festive, flavorful, and guaranteed to disappear fast! Be sure to make a double batch because everyone will be coming back for more! Here’s what you’ll need to make them:
For the Base
- Sweet Potatoes:Â peel them if you like, but I prefer leaving the skins on for texture and nutrients
- Olive Oil: helps the rounds roast up golden and crisp
- Fresh Orange Zest:Â a bright pop of citrus that pairs perfectly with the toppings
- Kosher Salt: brings out all the flavors
- Black Pepper:Â just a tiny kick to balance the sweetness
The Toppings for Sweet Potato Rounds
- Cranberry Sauce: homemade is best, and it adds the most delicious tangy-sweet bite
- Crumbled Feta: buy a block and crumble it yourself for the creamiest texture and best flavor
The Nuts for Sweet Potato Rounds
- Hazelnuts:Â roasted hazelnuts are perfect for the holidays, but you can swap them out if needed
- Butter: helps roast the nuts and adds richness
- Cinnamon:Â brings warmth and depth
The Sweet Potato Rounds Drizzle
- Honey:Â adds natural sweetness
- Balsamic Vinegar:Â a tangy-sweet punch that balances everything
- Fresh Thyme: bright, earthy flavor to finish the dish
The measurements for all ingredients can be found in the recipe card below.
Substitutes and Variations for Sweet Potato Rounds
Don’t worry if you’re missing something, these sweet potato rounds are super flexible and easy to customize:
Base Substitutes
- Sweet Potatoes:Â swap with butternut squash slices or thick carrot rounds
- Olive Oil: avocado oil, coconut oil, or melted butter all work beautifully
- Orange Zest:Â lemon zest or a splash of orange juice for brightness
Topping Swaps
- Cranberry Sauce: try fig jam, apricot preserves, dried cranberries, or pomegranate arils
- Cheese: feta can be swapped with goat cheese, Gruyere, Parmesan, Manchego, mozzarella cheese, ricotta, gorgonzola, or sharp white cheddar
- Honey: swap for maple syrup or agave, brown sugar, or omit all together.Â
Nut Options
- Hazelnuts:Â pecans, walnuts, or pistachios make great alternatives
Other Fun Additions
These baked sweet potato slices are endlessly customizable and can be dressed up or kept simple depending on what you have on hand. Add fresh herbs like rosemary, thyme, or basil and spices for extra flavor, and sprinkle on red pepper flakes, chili powder, or some spicy paprika if you like a little heat.
No matter how you make them, this is the kind of easy, flavorful side dish that looks impressive on the table but takes very little effort. Your whole family will love them, and you’ll love how simple they are to pull together!
How to Make Baked Sweet Potato Rounds
This is the perfect side dish for all your holiday gatherings! Here’s how to make them:
- Preheat: Heat oven to 425°F and line a baking sheet.
- Slice: Cut the sweet potatoes into thick rounds
- Coat: Mix olive oil, orange zest, salt, and pepper in a bowl. Toss in sweet potato slices to coat.
- Roast: Arrange on the baking sheet in a single layer and bake in a preheated oven for 10–12 minutes. Flip and roast another 10–12 minutes until golden brown and tender inside.
- Toast: In a skillet, toast hazelnuts for 1 minute. Add butter and cinnamon, stir, then remove from heat.
- Top: Place potatoes on a platter. Add cranberry sauce, feta, and hazelnuts.
- Drizzle and Enjoy: Whisk honey and balsamic, drizzle over rounds, garnish with fresh thyme, and Serve!
What to Eat with Sweet Potato Rounds
We love serving these with Christmas dinner, but they’re delicious alongside just about any holiday meal or Sunday dinner. They pair perfectly with main dishes like prime rib, whole roasted chicken, smoked brisket, honey baked ham, or roasted turkey.
We can’t wait to hear what you think of these and what you eat them with!
Storing and Reheating Sweet Potato Rounds
Leftover sweet potato rounds can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, remove them from the fridge and place on a baking sheet in a 350°F oven for about 8–10 minutes until warmed through, which helps them crisp back up.
You can also use the air fryer for a quick reheat if you want them extra crisp. The microwave works in a pinch, but the texture will be softer. I don’t recommend freezing since the cranberry topping and cheese don’t hold up well after thawing.
Roasted sweet potatoes topped with sweet and tangy cranberry sauce, salty feta, fresh thyme, toasted spiced hazelnuts and a fabulous honey balsamic drizzle…are you drooling?! You should be! These sweet potato rounds are the best healthy side dish!
More Sweet Potato Recipes:
Watch How These are Made
Prevent your screen from going dark
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Preheat the oven to 425° and set out a cookie sheet.
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In a large bowl combine olive oil, orange zest, salt and pepper. Add sweet potato rounds to the bowl and toss to coat evenly.
3 Tablespoons Olive Oil, 1 teaspoon Fresh Orange Zest, 1 ¼ teaspoons Kosher Salt, ½ teaspoon Freshly Ground Black Pepper, 2 Sweet Potatoes
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One by one, in an even layer, place the sweet potatoes on a large rimmed baking sheet, leaving space in between. Roast sweet potato slices for 10-12 minutes, until the bottom is golden.
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Remove the pan from the oven and carefully flip the rounds over using a spatula. Return to the oven and continue roasting for an additional 10-12 minutes until they are golden.
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Meanwhile, heat a small nonstick pan over medium heat and toss the hazelnuts until toasted, about 1 minute and then add the butter. Once melted, add the cinnamon and stir to coat for about 1 more minute, being sure the nuts aren’t browning much. Remove to a plate.
⅓ Cup Hazelnuts, 1 Tablespoon Butter, ½ teaspoon Cinnamon
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Remove the potatoes from the oven. Transfer to a serving platter and top each round with cranberry sauce, cheese, and nuts.
½ Cup Cranberry Sauce, ⅓ Cup Crumbled Feta
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In a small dish, whisk the balsamic vinegar and honey until smooth. It will take a second to emulsify. Using a spoon, drizzle honey vinegar over the tops of the rounds and garnish with fresh thyme. Serve immediately.
3 Tablespoons Honey, 1 Tablespoon Balsamic Vinegar, Fresh Thyme
Buy in the brick and never the pre-crumbled for the best flavor and texture
Serving: 2rounds, Calories: 280kcal, Carbohydrates: 35g, Protein: 4g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 12mg, Sodium: 638mg, Potassium: 324mg, Fiber: 3g, Sugar: 20g, Vitamin A: 10795IU, Vitamin C: 3mg, Calcium: 77mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
