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Tuesday, December 3, 2019

Sweet Potato Rounds

vegan sweet potato rounds

If you are looking for a new way to enjoy sweet potatoes, look no further.
These festive sweet potato rounds are easy to prepare, make a great presentations, and taste wholesome and delicious.

For this recipe, I've mixed the juice of a fresh orange and the warming flavor of ground cinnamon with the meaty flesh of the sweet potato! I added some dried cranberries and a little rosemary for decoration. The flavors blended beautifully and the taste was divine.

Whether you serve them at a holiday dinner or a simple family weeknight dinner, everyone will be delighted.

For the quickest and easiest method, I use my Instant Pot to steam my sweet potato rounds. The Instant Pot is on sale on Amazon this week for $49. 00 . If you have been thinking about getting one, now is the time when it's just about half price! I love my Instant Pot and can't imagine cooking without one! You can read my post on why I encourage my friends to own an Instant Pot. 

I also love the accessories that allow you to cook multiple items at one time. If you have an Instant Pot, consider adding some really great accessories.

However, you can also simply steam the rounds in a steamer basket in a pot on the stove.

sliced sweet potato

The object is for the rounds to be cooked but firm, not mushy. 5 minutes on pressure cook in the Instant Pot does the trick! I then place the rounds on a cookie sheet, drizzle with orange juice, dust with cinnamon mixture and bake for 5-10 minutes in a hot oven.

It is a simple, healthy recipe, that can be made quickly. It tastes good heated or equally as good served at room temperature which is a bonus for holiday serving.

sweet potato rounds

4 medium sweet potato, sliced in 1 and half inch slices
1 cup of freshly squeezed orange juice
1 teaspoon of ground cinnamon and 1 tablespoon of coconut sugar granules mixed together
3-4 sprigs of rosemary for decoration
1/2 cup of dried cranberries

Preheat oven to 375 degrees
Place sweet potato slices in a steamer basket in the liner of the Instant pot. Add 2 cups water. Secure lid and close steam valve. Set to pressure cook for 5 minutes. When done, immediately release steam manually. When all steam is released, carefully remove lid. Carefully remove sweet potato rounds one at a time from steamer basket using a large slotted spoon. Place each slice on a parchment covered rimmed cookie sheet ( you will need two cookie sheets). Drizzle with orange juice and dust with cinnamon mixture. Bake in oven for 5-10 minutes. Remove from oven and sprinkle with dried cranberries and decorate with rosemary.

My Notes: 
1. For a less sweet and more natural recipe, omit the coconut sugar.
2. I served this vegan recipe for my Thanksgiving dinner this year.

Disclaimer: I am an affiliate for Amazon which means if you click on a link from my site and make a qualified purchase on Amazon, I will receive a small compensation which helps defray the costs of running a free blog.


  1. Such a wonderful side dish and so festive too, Judee.

  2. Wow. What a wonderful idea. Just love this simple to prepare way to use sweet potatoes to draw out their already sweet taste. This dish looks so festive. Wishing you a happy holiday season and I pinned this post so others will enjoy.

  3. My hubby would like these!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 7. Shared.

  4. I love sweet potatoes. I've never had them paired with orange, but it sounds like a great combination.

  5. Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,461!
    Miz Helen


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