Loaded Sweet Potato Slices

Gray plate filled with slices of sweet potato and toppings next to a dip in a metal bowl

Get ready to have your taste buds turned up, we promise some flavor in this one! Introducing our Loaded Sweet Potato Slices, delicious served warm or cooled. It’s the perfect spring and summer appetizer or even full blown meal (we do it all the time). Check them out for yourself, scroll down to see the full recipe. Don’t forget to share with us how you liked them!

Close up shot of a sliced sweet potato with cucumbers, arugula, basil, and a dressing on top

Inspiration

A lot of our inspiration comes from the seasons and the weather changing. As the weather changes we find ourselves craving different flavors. In the fall we want something sweet and creamy. The winter, hearty and cozy. The summer, we crave more light and crispy. And the spring, we tend to turn towards sweet and herby flavors. Since the weather has changed I have been making fresh and flavorful salads for lunch most days.

Phillip and I both eat meat, but personally I try to keep it to one meal a day, usually that is dinner. Instead of adding grilled chicken to my salads, I opt for chickpeas or sweet potatoes most days instead. My salads started to basically become the recipe below but with smaller cubed sweet potatoes instead of slices. Testing this out as a slice recipe, Phillip noticed the need for a little extra salt and added in the torn prosciutto. This is something you can opt in or out of if you are going sans meat.

Gray plate will with sweet potatoes, arugula, cucumbers, prosciutto, and more

Tools Needed

Food Processor or Blender: To make the Tahini Dressing you will need a food processor or blender to get the nice creamy texture. If you are using a blender, you might need to double the recipe to get the blender to work correctly. The ingredients don’e fill in the blender high enough to blend completely.

Ingredients

Sweet Potatoes: This is the main ingredient in these Loaded Sweet Potato Slices.

Tahini: Perfection for any creamy dressing. You get bits of nutty, creamy, and savory flavors.

Feta: Salty and creamy, mixed with the tahini it’s the perfect match. Be mindful that the feta doesn’t always get the right texture in your dressing and you may have a more grainy look. A microwave can help the texture of feta, for 15-20 seconds before adding feta to the food processor microwave the feta to soften.

Sriracha: If you follow along here at Marvelous Munch, you’ve come to know we enjoy a lil spice in our food. Add as much as you would like or even opt out. But all of the sweetness in this dish needs just a touch of heat!

Marinated Cucumbers: These bad boys are a game changer. Do yourself a favor, make a double batch so you can add them to sandwiches and salads the next day!

Arugula & Basil: This herby mixture is a go to in our house for salads, wraps, and sandwiches. Both distinct in flavor but not overpowering to those other flavors around it.

Loaded sweet potato slices with drizzled tahini dressing on top. The plate is sitting on a gray counter top.

Step by Step

The Sweet Potatoes

To start making these Loaded Sweet Potato Slices preheat your oven to 450 degrees. Using a fork, stab your sweet potatoes a few times. Take a few paper towels, wet them, ring them out and wrap them around the sweet potatoes. Microwave for 45 seconds, flip, and microwave for another 45 seconds. Remove from the microwave, unwrap, and carefully slice your sweet potato instep slices lengthwise. Be very cautious as your sweet potatoes will be hot and steamy. On a sheet pan, lay out your sweet potatoes, sprinkle the salt, pepper, paprika, and oil all over the slices. Using your hands or a brush, spread the seasoning and oil around to completely coat both sides of the slice. Bake in the oven for 20 minutes, flip, and bake for another 15-20 or until the potatoes are starting to crisp a little on the edges and are cooked in the middle.

Marinated Cucumbers

While the sweet potato slices are baking, make your marinated cucumbers. In a small bowl add 2 tablespoons of warm water, 1/4 cup rice wine vinegar, 1 tablespoon of salt, and 1 tablespoon of agave. Mix this together well so the salt and agave are dissolved in the warm water. Toss in your English cucumber slices and mix to coat the slices. Cover and place in the fridge for about 20 minutes before using.

Overhead shot of a plate of sweet potato slices with toppings next to a small metal bowl filled with a spicy tahini dressing

Tahini Dressing

In a food processor or blender combine all tahini dressing ingredients and turn on to a medium blend. Every 30 seconds or so you may need to turn the food processor off and scrape down the sides to make sure you get everything mixed well. You will likely need to blend this for a few minutes in total.

Brining it Together

Remove the sweet potatoes from the oven and let cool 3-5 minutes. Place the slices onto a plate or serving platter and begin assembling your Loaded Sweet Potato Slices. Spread your hummus directly on the sweet potato slice. Next layer your marinated cucumbers, tear up prosciutto and place on top of the cucumbers if you choose to add meat. Top with torn arugula and basil and serve with a side of the Tahini Dressing. You can also drizzle directly on top for serving as well.

From our kitchen to yours, cheers!

Close up side view shot of a slice of sweet potato with cucumbers, prosciutto, arugula, and basil
Gray plate filled with slices of sweet potato and toppings next to a dip in a metal bowl
Print

Loaded Sweet Potato Slices

Loaded Sweet Potato Slices, guaranteed to be bursting with flavor. Made with sweet potatoes, tahini dressing, hummus, arugula, basil and marinated cucumbers.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

Baked Sweet Potato Slices

  • 3 sweet potatoes sliced lengthwise
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp paprika
  • 3 tbsp olive or avocado oil

Marinated Cucumbers

  • ½ sliced english cucumber
  • 2 tbsp warm water
  • ¼ cup rice wine vinegar
  • 1 tbsp salt
  • 1 tbsp agave

Tahini Dressing

  • ¼ cup feta cheese
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • ½ tsp salt
  • 2 tbsp warm water
  • 1 tsp sriracha

Other Ingredients

  • classic hummus (or your favorite kind)
  • arugula
  • basil torn up
  • prosciutto

Instructions

  • To start making these Loaded Sweet Potato Slices preheat your oven to 450 degrees.
  • Using a fork, stab your sweet potatoes a few times. Take a few paper towels, wet them, ring them out and wrap them around the sweet potatoes. Microwave for 45 seconds, flip, and microwave for another 45 seconds. Remove from the microwave, unwrap, and carefully slice your sweet potato instep slices lengthwise. Be very cautious as your sweet potatoes will be hot and steamy.
  • On a sheet pan, lay out your sweet potatoes, sprinkle the salt, pepper, paprika, and oil all over the slices. Using your hands or a brush, spread the seasoning and oil around to completely coat both sides of the slice. Bake in the oven for 20 minutes, flip, and bake for another 15-20 or until the potatoes are starting to crisp a little on the edges and are cooked in the middle.
  • While the sweet potato slices are baking, make your marinated cucumbers. In a small bowl add 2 tablespoons of warm water, ¼ cup rice wine vinegar, 1 tablespoon of salt, and 1 tablespoon of agave. Mix this together well so the salt and agave are dissolved in the warm water. Toss in your English cucumber slices and mix to coat the slices. Cover and place in the fridge for about 20 minutes before using.
  • In a food processor or blender combine all tahini dressing ingredients and turn on to a medium blend. Every 30 seconds or so you may need to turn the food processor off and scrape down the sides to make sure you get everything mixed well. You will likely need to blend this for a few minutes in total.
  • Remove the sweet potatoes from the oven and let cool 3-5 minutes. Place the slices onto a plate or serving platter and begin assembling your Loaded Sweet Potato Slices. Spread your hummus directly on the sweet potato slice. Next layer your marinated cucumbers, tear up prosciutto and place on top of the cucumbers if you choose to add meat. Top with torn arugula and basil and serve with a side of the Tahini Dressing. You can also drizzle directly on top for serving as well.
  • Next layer your marinated cucumbers, tear up prosciutto and place on top of the cucumbers if you choose to add meat. Top with torn arugula and basil and serve with a side of the Tahini Dressing. You can also drizzle directly on top for serving as well.

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One comment on “Loaded Sweet Potato Slices”

  1. Munch. Yum. Munch. Yum. I’m still eating them in my mind. I brought these over for my father to try. I think he only got to eat one or two because he was also eating the rest of his dinner, the dinner I abandoned in favor of these. They’re really easy to make, too. Just peel a few sweet potatoes, cut them into wedges or rounds, toss with some olive oil, sprinkle with spices, and bake at a high temperature until lightly browned. So good!

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