BBQ Chicken Sweet Potato Rounds

These BBQ Chicken Sweet Potato Rounds are smoky, cheesy, and full of flavor. Roasted sweet potato rounds are topped with BBQ chicken, melted cheddar and mozzarella, crumbled bacon, and a drizzle of BBQ sauce, then finished with fresh green onions. They are a lighter take on loaded potato skins, and they taste just as indulgent.

They are perfect for parties, game day, or a fun weeknight appetizer, because they are easy to pick up, simple to make in batches, and everyone loves that smoky-sweet combination.

Why You’ll Love This Recipe:

• Roasted sweet potato rounds with smoky BBQ chicken
• Cheesy, bacony, and full of flavor
• Perfect party food — small, warm, and easy to serve
• Lighter than loaded potato skins, just as satisfying

Instructions:

1. Prepare the rounds: slice the sweet potatoes into rounds, brush with olive oil, and season with salt, pepper, paprika, garlic powder, and Italian seasoning if using.
2. Bake at 200°C (400°F) for 20 to 25 minutes, until tender and slightly crispy.
3. Mix the shredded chicken with most of the BBQ sauce, reserving a little for drizzling at the end.
4. Top each sweet potato round with the BBQ chicken.
5. Add cheddar and mozzarella cheese, crumbled bacon, and a little extra BBQ sauce.
6. Bake for another 5 to 7 minutes, until the cheese is melted. Garnish with green onions and enjoy!

Tips & Variations:

• Slice the rounds evenly, so they cook at the same rate
• Flip the rounds halfway through the first bake for even crisping
• For extra smokiness, use a smoky BBQ sauce or add a pinch of smoked paprika
• Serve with ranch or sour cream on the side for dipping

Storage:

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) until hot and the cheese is melted again.