Roasted Sweet Potato Rounds with Guacamole are a vibrant, wholesome, and flavor-packed appetizer or snack that perfectly blends creamy, spicy, and earthy flavors. Thick slices of roasted sweet potato replace traditional chips or toast, serving as a naturally sweet and hearty base for a fresh, zesty guacamole topping.

This dish captures the magic of contrasts — the caramelized edges of roasted sweet potatoes meet the cool, creamy texture of guacamole, creating a bite-sized explosion of color and flavor. It’s naturally gluten-free, vegetarian, and nutrient-dense, making it both guilt-free and incredibly satisfying.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of comfort and freshness. The sweet potato rounds are warm, slightly crisp on the outside, and tender in the middle — they taste like nature’s version of a chip. The guacamole, meanwhile, brings a burst of lime, cilantro, and spice that instantly brightens every bite.

It’s a dish that’s healthy but indulgent, beautiful to look at, and easy to prepare. Whether you’re hosting a brunch, meal prepping for the week, or just craving something snacky and wholesome, these rounds never disappoint.

Plus, it’s a crowd favorite — they disappear fast at parties because everyone loves the texture combo and guilt-free satisfaction!

Why It’s a Must-Try Dish

You must try this dish because:

It’s a healthy twist on traditional appetizers.
It’s naturally gluten-free, dairy-free, and vegan.
The flavor balance between sweet potato and guacamole is addictive.
It’s perfect for parties, brunch, or light lunches.
It’s simple to make, yet looks fancy and gourmet.

This recipe proves that healthy eating doesn’t have to mean compromising on taste.

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Servings

Serves 4 people (as an appetizer or snack)

Calories (Per Serving)

Approximately 210–240 calories per serving

Cuisine

Mexican-Inspired / Fusion

Course

Appetizer / Snack / Side Dish

Ingredients

For the Roasted Sweet Potato Rounds:

2 large sweet potatoes, washed and sliced into ½-inch thick rounds
2 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon smoked paprika
¼ teaspoon black pepper

For the Guacamole:

2 ripe avocados
1 small tomato, finely diced
¼ small red onion, finely chopped
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro, chopped
¼ teaspoon garlic powder (or 1 small garlic clove, minced)
Salt and pepper, to taste
Optional: ½ small jalapeño, finely minced for spice

Optional Garnishes:

Chili flakes or hot sauce, for heat
Extra lime wedges, for serving
Microgreens or cilantro leaves, for presentation

Simple Cooking Directions

Slice and season sweet potatoes.
Roast until tender and lightly crisp.
Mash avocados and mix guacamole ingredients.
Top roasted rounds with guacamole and garnish.
Serve warm or at room temperature.

Step-by-Step Recipe Preparation Method

Step 1: Preheat Oven

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper for easy cleanup.

Step 2: Prepare Sweet Potatoes

Wash and slice sweet potatoes into ½-inch thick rounds.
Place them in a large bowl and toss with olive oil, salt, pepper, and smoked paprika until evenly coated.

Step 3: Roast the Sweet Potatoes

Arrange the rounds in a single layer on the baking sheet.
Roast for 20–25 minutes, flipping halfway through, until golden and slightly crispy on the edges.
Remove from oven and let cool slightly.

Step 4: Make the Guacamole

In a medium bowl, mash the avocados with a fork until smooth but still slightly chunky.
Add tomato, onion, cilantro, lime juice, garlic, and jalapeño (if using).
Season with salt and pepper to taste.
Mix well and adjust lime or seasoning as needed.

Step 5: Assemble the Dish

Spoon a dollop of guacamole onto each roasted sweet potato round.
Garnish with chili flakes, microgreens, or extra cilantro.

Step 6: Serve

Serve immediately while the sweet potatoes are warm and the guacamole is fresh.

How to Serve

Arrange on a large serving platter for parties or appetizers.
Serve warm or at room temperature.
Drizzle lightly with olive oil or lime juice just before serving for a glossy finish.
Great with margaritas, iced tea, or fresh juice.

Additional Recipe Tips

Uniform slices: Make sure the sweet potato slices are the same thickness for even roasting.
Avoid sogginess: Don’t overcrowd the pan — give each round space to roast, not steam.
Customize flavor: Sprinkle cumin, cayenne, or chili powder for extra kick.
Make ahead: Roast the rounds ahead and warm them up before adding guacamole.
Use ripe avocados: Slightly soft avocados make creamy, flavorful guacamole.

Recipe Variations

Cheesy Twist: Add a sprinkle of feta or cotija cheese over the guacamole.
Loaded Version: Add black beans, corn, or diced bell peppers to the guacamole.
Sweet-Spicy Combo: Drizzle honey and hot sauce over the sweet potato before roasting.
Protein Boost: Top with a small piece of grilled shrimp, chicken, or a fried egg.
Herb Swap: Try using parsley or mint instead of cilantro for a different flavor note.

Freezing and Storage

To Store:
- Store roasted sweet potato rounds and guacamole separately.
- Keep sweet potatoes in an airtight container in the fridge for up to 3 days.
- Guacamole can be refrigerated for up to 2 days with a thin layer of lime juice on top to prevent browning.
To Reheat:
- Reheat sweet potato rounds in a 350°F (175°C) oven for 8–10 minutes.
- Top with freshly made guacamole before serving.
To Freeze:
- Avoid freezing guacamole — it changes texture.
- You can freeze roasted sweet potato rounds for up to 1 month. Reheat directly from frozen at 375°F (190°C) until warm.

Special Equipment Needed

Baking sheet or roasting tray
Parchment paper (optional, for easy cleanup)
Mixing bowls
Fork or potato masher (for guacamole)
Knife and cutting board

Frequently Asked Questions (FAQ)

Q1. Can I use regular potatoes instead of sweet potatoes?
Yes, but the flavor will differ. Sweet potatoes provide a nice balance to the tangy guacamole, while white potatoes are more neutral.

Q2. How do I prevent guacamole from turning brown?
Cover it with plastic wrap pressed directly onto the surface or drizzle lime juice over it before storing.

Q3. Can I make the guacamole ahead of time?
Yes! You can make it up to 4 hours ahead. Keep it refrigerated and sealed to retain freshness.

Q4. What type of sweet potatoes should I use?
Use orange-fleshed sweet potatoes (like Beauregard or Jewel) for the best flavor and texture.

Q5. Can I air-fry the sweet potato rounds?
Absolutely! Air-fry at 375°F (190°C) for about 15–18 minutes, flipping halfway through for crisp edges.

Q6. Is this recipe vegan?
Yes, it’s completely vegan and gluten-free.

Conclusion

Roasted Sweet Potato Rounds with Guacamole are a vibrant, healthy, and utterly delicious twist on classic chips and dip. The natural sweetness of roasted sweet potatoes pairs perfectly with creamy, zesty guacamole, creating a dish that’s both wholesome and gourmet.

It’s easy to make, visually stunning, and guaranteed to please a crowd — whether you’re hosting a gathering, making a light lunch, or preparing a nutritious snack. Each bite bursts with flavor, freshness, and texture.