These Mexican Sweet Potato Rounds are something special.

I usually eat all of the recipes I make for my blog right after I photograph them, as I want to make sure I get the right picture before I jump in and devour. (That’s right, I eat all the food that I shoot. What? I can’t waste it!) But with this recipe, that “rule” sort of went out the window.

See, I was excited to eat these the second I started making them, so the challenge started early on. I was able to hold myself together and focus on the cooking, instead of on the eating, for about an hour or so. So I’ve gotta give myself some credit. I made it as far as the food-styling step, and then, that’s was when I caved in. I simply could not resist, I had to eat one (or two) of these cuties! Can you blame me? The urge was way stronger than me — they just looked so tasty, smelled amazing, and were staring at me with a “you want me” look.

Yup. They 100% captivated me.

Derailing from my food blogging process was worth it! As soon as I took a bite, my taste buds started jumping of joy. It was an explosion of spicy and savory flavors, along with a small taste of sweetness. I could not stop at a bite, so I took another one. And another one. Two whole sweet potato rounds were gone before I could take my next photo! When I say that I absolutely love these little appetizers, it’s because I do. They are bomb!

The key to making these great, is to get those sweet potato rounds very crispy (sort of crunchy). And to do that without burning them, you must use lots of good quality coconut oil. Just drench those babies in oil before you bake them. You can always remove the excess oil once they are done baking, by placing them in a paper towel before serving them, but having that oil is key. My recipe below should have the right amount of coconut oil to use, but don’t be shy about adding a bit more if you feel so inclined!

These delicious Paleo treats would be perfect as an appetizer to share when friends come over; serve them right after they are done baking, so your guests can enjoy them hot and crunchy. They will love them, and most importantly, they will love you!

Another great idea is to just eat a few of these instead of a meal; they contain great slow digesting carbs, great protein and great healthy fats all in one. You can add a little extra beef and you’d be set!

Mexican Sweet Potato Rounds
Prep time
Cook time
Total time
Serves: 12-14 servings
  • 2 large purple sweet potatoes, cut into ½” slices
  • 1 lb. organic ground beef
  • 4 garlic cloves, minced
  • ¼ cup white onion, minced
  • 1 serrano pepper, thinly sliced (de-seed if not into spicy)
  • ⅓ cup coconut oil (melted) + 2 tablespoons coconut oil
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon cumin
  • 1 teaspoon sea salt + 1 teaspoon sea salt
  • ½ teaspoon ground pepper + ¼ teaspoon ground pepper
  • Homemade salsa, or salsa of choice
  • 1 medium avocado, diced
  • Cilantro, for garnishing
  1. Pre-heat the oven to 450° Fahrenheit.
  2. Place your hand inside snack-size Ziploc bag (use it as a disposable glove) and, with it, grab a dab of coconut oil. Grease baking dish and set aside. Dispose of Ziploc bag.
  3. Place potatoes in medium pot. Add in cold water (enough to cover potatoes by 1”); add 1-½ tablespoons of sea salt and place pot under high heat. Bring water to a boil and allow it to simmer for 8 minutes.
  4. Remove pot from heat and drain water completely. Distribute potatoes evenly in baking dish, making sure they don’t overlap (if they overlap, use a second baking dish).
  5. Pour melted coconut oil over potatoes (make sure all potatoes get coated with oil). Sprinkle ½ teaspoon of sea salt and pepper over potatoes. Bake for 20 minutes.
  6. Once 20 minutes have passed, take baking dish out from the oven, and use tongs to turn potatoes around. Place back in oven and bake for another 20 minutes.
  7. While potatoes finish baking, place frying pan under medium heat. Once hot add 2 tablespoons of coconut oil and allow it to melt. Add in minced garlic and onions, and cook until garlic is golden and onions are translucent. Add in serrano peppers and cook for another 2 minutes. Add in ground beef and help break it apart with your spoon. From here on out, you’ll want to stir the beef constantly. After about 3 minutes of adding the beef, add in spices (sea salt, black pepper and cumin) and continue to stir. Cover pan for about 10 minutes to let beef cook well. Remove cover and continue to stir until all the liquid from the vegetables is gone. Turn heat off, add chopped cilantro and mix well.
  8. Remove sweet potatoes from the oven and allow them to cool for a bit. Top each sweet potato round with ground beef, salsa, avocado cubes and cilantro. Enjoy!
Tools You’ll Need:
- Frying pan
- Large baking dish
- Large pot
- Tongs
- Spatula
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Snack-size Ziploc bag
Nutrition Information
Serving size: 1 serving -- Calories: 170 Fat: 12 g. Carbohydrates: 3 g. Protein: 5 g.
Mexican Sweet Potato Rounds

Mexican Sweet Potato Rounds

Mexican Sweet Potato Rounds

Mexican Sweet Potato Rounds

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