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Sweet Potato Rounds

A tasty alternative to crostini, sweet-potato rounds provide a mild flavor base for a variety of savory toppings.

Sweet Potato Rounds

Photography: Kate Mathis

Source: Martha Stewart Living, October 2012


  • Unpeeled sweet potatoes
  • Spicy black beans
  • Crumbled cotija cheese
  • Cilantro leaves
  • Cheese (optional)
  • Chutney, salsa, or pesto (optional)


  1. Preheat oven to 400 degrees. Slice sweet potatoes 1/2 inch thick, and place in a single layer on a lightly oiled baking sheet. Roast until browned on bottoms, 30 to 35 minutes. We topped these with spicy black beans, crumbled cotija cheese, and cilantro leaves. You can also try them with the cheese of your choice and chutney, salsa, or pesto.

Reviews (1)

  • FannieFlash 26 Sep, 2012

    Made this tonight to supplement "leftovers night" and my whole family enjoyed it. I used refried black beans (they stick to the potato rounds beautifully) and made half the batch with Yukon Gold potatoes because most of my family doesn't care for sweet potatoes. We all thought they were delicious and fun, and so easy! I'll totally make them again.

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