Baked Sweet Potato Rounds with Whipped Feta & Smoky Red Chimichurri

For a long time, I searched for dishes that were both nourishing and full of flavor. We wanted to move away from heavy, starchy foods and start using more nutrient-dense ingredients—something that could support our health without sacrificing taste. That’s when I discovered sweet potatoes. They’re full of vitamins, naturally sweet, slightly nutty, and creamy enough to turn any recipe into something special.

This baked sweet potato appetizer was born from that shift, and now it’s one of our family’s favorites. Golden sweet potato rounds become the canvas for tangy whipped feta, smoky red chimichurri, and the crunchy crown of Blue Mountain Pecans. It reminds me of gatherings at the hacienda—platters passed around, colors as vibrant as the season, and food that feels as good as it tastes. Over time, these rounds have gone from an experiment in healthier cooking to a holiday recipe we can’t imagine being without.

Ingredients for Baked Sweet Potato Rounds

Sweet Potato Base

• 2 large sweet potatoes, peeled and sliced into ½-inch rounds

• 2 tbsp olive oil

• Pinch of salt and black pepper

Whipped Feta

• 4 oz feta cheese

• 3 tbsp cream cheese, softened

• 1 tbsp olive oil

• 1 tsp lemon juice

• 1 tsp agave syrup

Smoky Red Chimichurri

• 3 cloves garlic

• 2 large shallots

• ½ cup olive oil

• 2 tbsp red wine vinegar (or white wine vinegar in a pinch)

• ¼–½ cup fresh parsley or cilantro (or a mix of both)

• 1 tbsp sweet smoked paprika

• 1 tsp chipotle chili powder

• ¾ tsp salt

• ½ tsp cumin

• ¼–½ tbsp red pepper flakes

Garnish

• Blue Mountain Chipotle Pecans, chopped or halved

• Extra parsley or cilantro for garnish

How to Make Baked Sweet Potato Rounds

1. Bake the sweet potatoes:
   Preheat oven to 400°F (200°C). Arrange sweet potato slices on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 20–25 minutes, flipping halfway, until golden and tender.

2. Prepare the whipped feta:
   In a food processor, blend feta, cream cheese, olive oil, lemon juice, and agave syrup until smooth and fluffy. This creamy topping balances the sweetness of the potatoes perfectly.

3. Blend the smoky chimichurri:
   Combine garlic, shallots, olive oil, vinegar, parsley or cilantro, smoked paprika, chipotle powder, salt, cumin, and red pepper flakes. Blend until smooth but slightly textured. Adjust seasoning to taste.

4. Assemble the appetizer:
   Place baked sweet potato rounds on a platter. Add a dollop of whipped feta to each round, spoon over the smoky red chimichurri, and finish with crunchy Blue Mountain Chipotle Pecans. Garnish with fresh herbs for a vibrant, hacienda-inspired look.

💡 Serving Tip
For a restaurant-style presentation, arrange the sweet potato rounds neatly on a platter and drizzle extra chimichurri around the edges. It makes this holiday appetizer both colorful and irresistible.