Microwave-Loaded Sweet Potato Rounds with Bacon and Chives

Why You’ll Love This Recipe

• Microwave-fast, skillet-fancy: tender centers with crisp, caramelized edges in under 30 minutes.
• Loaded-baked-potato vibes, but lighter and naturally sweet-savory.
• Flexible toppings: use sour cream or Greek yogurt, and adjust the heat with smoky paprika.
• Perfect for appetizers, game-day snacks, or a hearty side.

Grocery List

• Produce: 2 medium sweet potatoes, fresh chives
• Dairy: Sour cream or plain Greek yogurt
• Pantry: Thick-cut bacon, olive oil, smoked paprika, kosher salt, black pepper

Full Ingredients

Sweet Potato Rounds

• 2 medium sweet potatoes (about 1.5 lb / 680 g), scrubbed (no need to peel)
• 1 tbsp water (for microwaving)
• 2 tsp olive oil (or 1 tsp olive oil + 1 tsp reserved bacon fat)
• 1/2 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper

Toppings

• 3 slices thick-cut bacon (about 3 oz / 85 g), cooked crisp and crumbled (about 1/2 cup)
• 1/3 cup sour cream or plain Greek yogurt
• 2 tbsp finely sliced chives
• 1/4 tsp smoked paprika

Step-by-Step Instructions

Step 1: Crisp the bacon

Place the bacon in a cold skillet and set over medium heat. Cook for 6–8 minutes, flipping as needed, until deep golden and crisp. Transfer to a paper towel–lined plate and crumble. Reserve 1 teaspoon of the rendered bacon fat if you’d like to use it for searing later (it adds great flavor).

Step 2: Slice the sweet potatoes

Scrub the sweet potatoes thoroughly. Slice into 1/4-inch (6 mm) coins, aiming for uniform thickness so they cook evenly. You can use a mandoline set to 1/4 inch for speed and consistency.

Step 3: Microwave until tender

Arrange the rounds in a single layer on a microwave-safe plate. Sprinkle 1 tablespoon water over them and cover with a microwave-safe lid or an inverted plate to trap steam. Microwave on High (100%) for 5 minutes total, flipping the slices at 2 minutes 30 seconds. Let rest 1 minute. The rounds should be just tender when pierced with a fork but not falling apart. Work in batches as needed.

Step 4: Sear for color and crisp edges

Preheat a large cast-iron or nonstick skillet over medium-high heat for 2 minutes (about 375°F surface if using an electric griddle). Add 2 teaspoons olive oil, or use 1 teaspoon olive oil plus 1 teaspoon reserved bacon fat. Swirl to coat. Add a single layer of sweet potato rounds and sear 60–90 seconds per side until golden with caramelized spots. As they cook, season evenly with the remaining kosher salt and the black pepper. Transfer to a warm plate and repeat with remaining rounds.

Step 5: Load them up

Arrange the seared rounds on a serving platter, slightly overlapping. Dollop about 1/2 teaspoon sour cream or yogurt onto each round (or add a few larger swooshes across the platter if you prefer). Sprinkle the crumbled bacon and chives evenly over the top. Dust lightly with smoked paprika for color and smoky depth.

Step 6: Serve

Serve immediately while the edges are crisp and the centers are warm and tender. These are at their best right off the skillet.

Pro Tips

• Uniform slices = even cooking. Aim for 1/4-inch (6 mm) thickness; thinner slices can over-soften in the microwave.
• Cover the plate in the microwave to steam the rounds quickly and evenly; the brief sear adds the texture you crave.
• Dry the tops of the rounds with a paper towel before searing if they look wet—this helps browning.
• Do not overcrowd the skillet. Work in batches for the best color and crisp edges.
• Use Greek yogurt for a tangy, lighter twist or sour cream for classic richness.

Variations

• Vegetarian: Swap bacon for toasted pepitas or crispy roasted chickpeas and a drizzle of chili crisp.
• Southwest: Mix lime juice and zest into the sour cream or yogurt, add pickled jalapeños, and finish with extra smoked paprika or chili powder.
• Mediterranean: Use Greek yogurt, add lemon zest, and sprinkle with za’atar in place of smoked paprika.

Storage & Make-Ahead

Par-cook ahead: Microwave the sliced rounds up to 24 hours in advance, cool, and refrigerate in an airtight container. Sear and top just before serving. Leftovers keep for up to 3 days in the refrigerator; reheat on a skillet or in an air fryer at 375°F for 5–6 minutes, or in a 400°F oven for 8–10 minutes to re-crisp. If slicing in advance, store slices submerged in cold water in the fridge for up to 24 hours; drain and pat very dry before microwaving.

Nutrition (per serving)

Approximate: 235 calories; 8 g fat; 36 g carbs; 6 g protein; 5 g fiber; 350 mg sodium. Values will vary based on bacon cut and whether you use sour cream or yogurt.