These Baked Sweet Potato Rounds encompass the best parts of a sweet potato casserole but are served up as an appetizer that’s quick and easy to put together. The sweet and salty flavours of the brown sugar and bacon work beautifully together and the crunch of the candied pecans give these potato rounds great texture.
Inspired by the loaded potato rounds I’ve seen come through my Pinterest feed, I decided I wanted to put my own unique spin on them. With Thanksgiving just around the corner, I decided to see if I could come up with a version using sweet potatoes. I pulled out my grandmother’s recipe for sweet potato casserole our family has enjoyed for decades.
Somewhere along the way, I decided my baked sweet potato rounds had to have bacon. All the other potato rounds were dripping in melted cheese holding tasty bacon pieces in place. Bacon would have to be a part of my recipe too. Somehow cheese did not make it into my recipe. I just wasn’t sure which type of cheese to go with so I made up for it by topping my potato rounds with candied pecans.
Oh yes! As luck would have it, I will be participating in a virtual Harry Potter themed Dinner Party in the coming weeks. While I really only needed to prepare one dish, I was so inspired by Bryton’s posts on her Harry Potter Hogwarts Dinner Party, I knew I couldn’t do JUST ONE DISH.
While I’m still keeping my main course a surprise until the date of our actual Dinner Party, I will show you a little sneak peak of my cockroaches (candied pecans) my guests will be snacking on. I had already prepared these little crunchy treats. Since they were so readily available when I made my Baked Sweet Potato Rounds, they seemed like the perfect finish.
Served up warm or at room temperature, these Baked Sweet Potato Rounds make a perfectly easy appetizer recipe.
Baked Sweet Potato Rounds
- 2 medium sized sweet potatoes
- 2 tablespoons olive oil
- 1/3 cup brown sugar
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 4 slices bacon , cooked, crumbled
- ¼ cup candied pecans , chopped (optional)
Cook your bacon in a frying pan until crisp. Drain the fat from the bacon. Chop into tiny bits and set aside until you are ready to make your potato rounds.
Preheat your oven to 450 F.
Scrub your sweet potatoes. Leaving the skins on, slice the potatoes into thin discs.
Line a large cookie sheet with parchment paper. Lay all the potato rounds onto the parchment paper and brush with about 1 tablespoon of olive oil. Flip the rounds and brush the other side of the potato with remaining olive oil.
In a small bowl, combine the brown sugar, nutmeg and cinnamon. Sprinkle the sugar mixture over the potato rounds.
Bake in the preheated oven for 15 minutes. Sprinkle the cooked bacon on top of the potato rounds and cook for an additional 5 minutes or until the potatoes are fully cooked.
Remove the cookie tray from the oven and allow to cool for a few minutes before sprinkling the chopped candied pecans on top.
Transfer to serving tray.