These baked sweet potato slices are so easy to make, but your guests will still be impressed with the fancy presentation!
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👩🏻🍳 Why You'll Love Baked Sweet Potato Slices
Sliced sweet potatoes are so easy to make and will make your friends think you're a 5-star chef! This simple recipe employs ingredients like mushrooms and blue cheese to up its wow factor but is incredibly simple to put together and light on prep time. This incredibly savory sweet potato appetizer will be an instant hit and a recipe you'll make again and again!
🥘 Ingredients Needed
- sweet potatoes - provide a sweet and starchy base for this delicious appetizer.
- cooking oil - allows the potatoes to get nice and crispy, and avocado oil ups the fancy factor!
- chopped mushrooms - add some great earthy flavors to balance out the blue cheese.
- butter - you can also use any kind of buttery spread.
- blue cheese crumbles - gives your dish a sharpness and saltiness.
- chopped basil - contributes a fresh, zingy flavor.
🔪 Instructions
- Slice the sweet potatoes into rounds that are 1/4 inch or thinner.
- Brush the sweet potato discs lightly with cooking oil and bake at 450 degrees F for 12 minutes, then turn them and bake for another 8.
- Combine the mushrooms and butter in a microwave safe bowl and microwave for about 30 seconds on high.
- Mix until the butter is melted (you may have to microwave again), then add the blue cheese and chopped basil.
- Stir until evenly combined.
- After they're baked, spoon 1 tablespoon of the mushroom mixture onto your sweet potato medallions then bake for another 3-4 minutes until cheese is melty.
👪 Sliced Sweet Potatoes FAQs
Absolutely, and in fact a lot of the sweet potato's nutrition comes from the skin, which is rich in fiber, antioxidants, and other nutrients that can have benefits such as supporting gut health, preventing chronic disease, and overall just making you feel fuller.
You can, but if you want to freeze them before they're cooked you should blanch the potatoes first to prevent mushiness when defrosting. Do this by simply placing the sweet potato medallions for 3-4 minutes in a pot of water that's been boiled and removed from the heat, transferring to a bowl of ice water to cool, and placing in airtight bags or plastic containers. They'll last in the freezer for around 6 months.
Yes! Sweet potatoes are cholesterol- and fat-free, high in fiber, and full of vitamins and nutrients. For even more health information on sweet potatoes, click here.
Foods like potatoes and sweet potatoes are considered root vegetables; unlike some other veggies, they're a bit higher in starch, which is a type of carbohydrate.
Make them into this sweet potato appetizer of course! Some other delicious ways to eat them would be to cut them into strips and bake them as fries, mash them up and serve with butter and some herbs and spices, or make a sweet potato pie!
For the most part sweet potatoes won't really rot or go bad, at least not for a long time. Stored raw in the pantry, they can last up to a month, and 2 or 3 if they're kept in the fridge. But if you notice your sweet potato has an odd odor, a mushy texture, spots, growths, or mold, that's a sure sign that the tuber's got to go!
💭 Top Tips
- In order to prevent the potato from rolling, take a tiny slice from one side so the potato can lie flat on your cutting board. Then slice away (and watch your fingers)!
- For fun slices, you can also use a crinkle cutter knife to get wavy sweet potato discs.
- To ensure crispiness, there are a couple of measures to take. First, make sure your sliced sweet potatoes are thin enough. Ensure that they're well coated in a light layer of oil, and when baking, try to give them as much space as possible. Crowding your potatoes is a sure way to hinder the crispiness.
- Since sweet potatoes don't really brown much after being cut (unlike classic potatoes) you can cut your sweet potato discs ahead of time if it helps you save time!
Sliced sweet potatoes are best served right away while they're still hot and melty; this recipe is all about the simple but impressive presentation!
📖 Variations
- For even more flavor, sprinkle these sweet potato discs with some bacon crumbles before you bake them for the last time!
- You could also make these baked sweet potato slices into air fryer sweet potato slices! Fry them at 380-400 degrees F (it may vary depending on your air fryer and how thick or thin your slices are) until crispy, which can take up to 20 minutes.
- This sweet potato appetizer would pair great with some sparkling or red wine.
- If you're not a fan of blue cheese, you could also use something like feta or Gorgonzola, which are also strong cheeses but not quite as assertive as blue cheese.
🥨 More Appetizer Dishes
If you're looking for more dishes to serve alongside your sweet potato appetizer, check these out!
🥔 Additional Potato Recipes
If you like this recipe for sliced sweet potatoes, here are a few more potato dish ideas for you!
Check out this story on how to make Basil and Blue Cheese Sweet Potatoes Rounds!
Sliced Sweet Potatoes with Mushrooms and Blue Cheese
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
(Pssttt...If you love sweet potatoes, you might want to try my Air Fryer Baked Sweet Potatoes recipe!)
📋 Recipe Card
Basil and Blue Cheese Baked Sweet Potato Slices
Ingredients
- 2 large sweet potatoes
- 1 tablespoon avocado oil, or other cooking oil
- 1 1/2 cups mushrooms, roughly chopped (about 6 ounces)
- 2 tablespoons butter, or buttery spread
- ½ cup blue cheese crumbles
- 15 large basil leaves roughly chopped
- smaller basil leaves to use for garnish (optional)
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Slice the potatoes thinly, into ¼ inch thick rounds, or thinner. Thinner slices with be crispier, thicker slices will be softer.2 large sweet potatoes
- Lightly brush the rounds with oil, and place on a baking sheet. Bake for 12 minutes, then flip and bake for about 8 more minutes.1 tablespoon avocado oil, or other cooking oil
- While the rounds are baking, combine the mushrooms and butter and microwave for about 30 seconds on high.1 1/2 cups mushrooms, roughly chopped, 2 tablespoons butter, or buttery spread
- Stir until melted (if needed, microwave again). Add the blue cheese and chopped basil and mix well.½ cup blue cheese crumbles, 15 large basil leaves roughly chopped
- After the potato rounds have baked, add about 1 tablespoon of the blue cheese topping to each round.
- Bake an additional 3-4 minutes until hot and melty.
- Garnish with additional basil leaves (if desired) and serve immediately.smaller basil leaves to use for garnish
Notes
- Take a small slice out of one side of the potato to prevent rolling while slicing.
- Use a crinkle cutter to make your sliced sweet potatoes fun shapes.
- For crispy potatoes, make sure that your slices are on the thinner side, coated lightly but evenly with oil, and given space while baking.
- To save time on prep, cut your sweet potato medallions ahead of time as they aren't likely to brown very quickly.
Video
Nutrition
Update Notes: This post was originally published in December 2013, but was republished with tips, step by step photos, and a recipe change in February 2021.
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Happy cooking!
Catherine
What a fantastic idea for sweet potatoes! I love the combination of blue cheese and basil...cannot wait to try this!
Erika
These sweet potato bites look incredible. I can't wait to try them the next time my family comes to visit.
Alice V
I love sweet potatoes and just made some a few days ago. Your recipe sounds delicious. Thanks for sharing it with us at #OMHGWW
Maria
Ohhh these sound great! Love the sweet potato/blue cheese combination, they look delicious!
Diane Balch
What a different appetizer... I love the contrasts of flavors. Thanks so much for sharing your bites with us on foodie friday.
Jess
Oh goodness these look delicious!!
Thanks again for joining the Link Up this week!
Vicky
Sounds delicious. Love how you use the sweet potatoes in this recipe : ))
Joann @EuchreFun
WOW do these look amazing and made with all our favorites!! Thanks for sharing at Wake Up Wednesday Linky 🙂
Jen
These look fantastic! I'm so glad you took the recipe out of the archives to share it with us. Pinning to make later in the week.
The Pinterested Parent
These look wonderful. I would love these.