Roasted Sweet Potato Rounds
- Baking sheet
- Chef's knife
INGREDIENTS
- 1 medium sweet potato
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ cup crumbled feta cheese
- Cilantro for garnish
Guacamole:
- 1 ripe avocado
- 1 tablespoon lemon juice
- 2 tablespoons red onion, finely chopped
- 3 cherry tomatoes, diced
- ¼ cup cilantro, chopped
- ¼ teaspoon salt
INSTRUCTIONS
- Preheat the oven to 350°F/180°C (convection). Line a baking sheet with parchment paper.
- Slice the sweet potato into ½-inch/1.25 cm rounds and arrange in a single layer on the sheet. Brush both sides with olive oil and sprinkle with ½ teaspoon salt. Roast until tender and golden at the edges, 20 to 25 minutes. Let cool slightly.
- While the sweet potatoes roast, mash the avocado with the lemon juice and ¼ teaspoon salt until mostly smooth. Fold in the red onion, diced cherry tomatoes, and chopped cilantro.
- Spread a spoonful of guacamole over each warm sweet potato round. Top with crumbled feta and extra cilantro leaves. Serve immediately.
FAQ
How can I make the sweet potato rounds crispier?
Start by cutting the slices evenly—about ½ inch thick—to ensure uniform cooking. Pat them dry with a paper towel before brushing with oil; excess moisture prevents caramelization. Use a light coating of olive oil, just enough to cover the surface without soaking them. Roast on a parchment-lined baking sheet, ensuring the slices don’t overlap. For extra crispness, bake at a slightly higher temperature, around 400°F/200°C, for the last 5 minutes. Let them cool slightly before topping to maintain texture.
Can I make the sweet potato rounds ahead of time?
Yes, but timing matters for texture and flavor. Roast the rounds as directed and let them cool completely before storing in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat them in the oven at 375°F/190°C for about 8–10 minutes to restore their crisp edges. Prepare the guacamole fresh, as avocado oxidizes quickly. Assemble right before serving to keep the sweet potato rounds firm and vibrant.
What can I use instead of feta cheese?
For a dairy-free option, try crumbled vegan feta or a cashew-based cheese, both of which complement the guacamole’s creaminess. Goat cheese offers a tangier, softer texture, while ricotta adds a milder flavor. For a lighter twist, top with toasted pumpkin seeds or crushed pistachios for crunch and a nutty balance.
Can I air fry the sweet potato rounds instead of baking?
Air frying sweet potato rounds is a great alternative for a crisp texture and quicker cook time. Preheat your air fryer to 375°F/190°C. Arrange the slices in a single layer, lightly coated with olive oil, and cook for 12–15 minutes, flipping halfway through. The circulating hot air helps caramelize the edges and keeps the centers soft. Once cooked, let them cool briefly before spreading the guacamole to prevent sogginess.
Can I add spices or seasonings to sweet potato rounds?
Popular options include smoked paprika, cumin, garlic powder, chili powder, or black pepper. Sprinkle the spices on the slices after brushing with olive oil for even coating. You can also add fresh herbs, like rosemary or thyme, before roasting for aromatic flavor. A light drizzle of honey or maple syrup before baking enhances natural sweetness and caramelization.
Can I make the guacamole in advance?
It can be prepared a few hours in advance. Mash the avocado and mix in the lemon juice, salt, and other ingredients, then cover tightly with plastic wrap pressed directly on the surface to minimize browning. Store in the refrigerator until ready to use. Avoid adding guacamole to the sweet potato rounds too early, as moisture can make them soggy. Assemble immediately before serving to preserve the bright color, creamy texture, and crisp edges of your sweet potato rounds.
Are sweet potato rounds suitable for meal prep or freezing?
They are suitable for meal prep but freezing requires careful handling. Roast the slices fully, then cool completely. Place them in a single layer on a baking sheet and freeze for 1–2 hours before transferring to an airtight container or freezer bag. This prevents sticking together. Reheat in the oven or air fryer until crisp before topping with guacamole. While they freeze well, avoid freezing the guacamole itself, as avocado texture and color degrade.
