These crispy sweet potato rounds are highly addictive! Sliced thinly, baked in the oven until crispy and layered with cashew cheese (any type works!), cayenne pepper, jalapeños plus a little sea salt and pepper make them perfect for weekend (game day) snacks, appetizers, eaten as leftover with eggs in the morning or on top of a salad! For these, I used a combination of Japanese Yams and a “regular” sweet potato, the orange in color (obviously! as you can see in the photo). I think that the Japanese Yams (my favorite) were a bit more firm in texture, a little crispier on the outside where as the others were tender in the middle, soft, and slightly crispy- but still good so it really depends on your preference. For this recipe I used two large sweet potatoes and shared between two people there were plenty of leftovers. Since you are slicing them rather thin, you will get plenty from 1 or 2, but if you are brining them somewhere or having multiple people sharing them, I would suggest using 1 or 2 more!
If you aren’t allergic to dairy or you have any other cheese preferences, feel free to use that instead! For the cashew cheese, I used the ‘Blanco Queso” from Siete Foods and for the other half, I decided to top them with cream cheese from Kite Hill Foods; their original or jalapeño flavor would work the best! I also used shredded cashew cheese as well, my favorite brand is from Uprise Foods & I order it online! But, again, any shredded cheese works! After I sliced them, somewhat evenly, I tossed them in a large bowl with a little olive oil, sea salt, pepper, and cayenne pepper. Then, baked them in the oven at a higher heat; this way they were crispy/crunchy on the outside but a little tender in the middle. Plus, they were done faster!
Once they have about ten minutes left in the oven, I took them out and added the cashew cheese/cream cheese/shredded cashew cheese and added them back in so the cheese would melt slightly.
They keep well in the fridge for up to 4 days. To re-heat just add back into the oven on broiler for a few minutes or 375 degrees for about 10 minutes or until warm.
Yields: depends on how many sweet potatoes you used.
Prep time: 15 minutes
Bake time: 40 minutes
Total time: about 1 hour or less.
2 large sweet potatoes
2 jalapeños, sliced thinly
Sea salt to your preference
Pepper to preference
a few dashes of cayenne pepper (optional!)
1/2 cup shredded cashew cheese or any shredded cheese (you can always add more!)
1/2 cup cashew cheese, cream cheese, sour cream, or any cheese of preference (liquid form)
Pre-heat your oven to 425 degrees and line a large baking sheet with parchment. Depending on how many sweet potatoes you use, you may need 2 baking sheets. Set aside.
Thinly slice the sweet potatoes so they are somewhat the same size.
Add to a large bowl with seasonings of choice and lightly coat with olive oil or coconut oil (about 2-4 tbsp.)
Bake at 425 degrees for about 30 minutes, flipping them halfway through.
After about 30 minutes, take them out and add the shredded cheese and a small scoop of the cashew cheese, sour cream, etc on top. Place them back in the oven and bake for another 10 minutes. IF, after 30 minutes they aren’t crispy on the edges, continue to bake them for about 10 minutes, then add the cheese after that. You want to make sure they are pretty much done before adding the cheese!
Serve immediately. Store in an airtight container for up to 4 days. To reheat simply place back in the oven under the broiler on high or at 375 degrees for 10 minutes.