These Mini Loaded Sweet Potatoes are a fun twist on the usual baked version. I slice the sweet potatoes into thick rounds, roast them until they’re tender, and then pile on the toppings. They’re bite-sized, easy to make ahead, and totally customizable depending on what you’ve got on hand.

If you’ve been on the hunt for sweet potato recipes baked in a new way or want a loaded baked sweet potato in mini form, these are fun, tasty, and always disappear fast.

If you’re looking for recipes for sweet potatoes that feel a little different but still use familiar ingredients, this one’s a great option. It’s a great answer to what to top sweet potatoes with when you’re tired of the usual butter and brown sugar. I usually go with cheddar, bacon bits, and a drizzle of sour cream, but you could easily make a vegetarian version too.

They work great as a party appetizer or a side dish on a holiday table. Whether you call them loaded sweet potatoes, stuffed sweet potatoes, or just sweet potato toppers, they’re easy to scale up and don’t require a lot of prep.

Mini Loaded Sweet Potatoes

Recipe by Tammy Poppie

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Servings

4

servings

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Ingredients

• 2 large sweet potatoes

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup shredded cheddar cheese

• 1/4 cup cooked crumbled bacon

• 1/4 cup sour cream

• 2 tablespoons chopped chives or green onions

Directions

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Slice sweet potatoes into 1/2-inch thick rounds. Toss with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
• Roast for 20–25 minutes, flipping halfway through, until tender and edges are lightly browned.
• Remove from oven and sprinkle each round with cheddar cheese. Return to oven for 3–4 minutes, or until cheese is melted.
• Let cool slightly. Top each piece with a dollop of sour cream, bacon crumbles, and chopped chives.
• Serve warm or at room temperature.

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Make-Ahead Tips

• Prep ahead: Roast the sweet potato rounds and store them (without toppings) in an airtight container in the fridge for up to 2 days.
• Reheat and assemble: When ready to serve, reheat the rounds in a 375°F oven for 5–8 minutes, then top with cheese, sour cream, bacon, and chives.
• Skip sour cream until serving: If making ahead for a party, wait to add the sour cream until right before serving to keep things fresh and tidy.