This is my favorite Sweet Potato Appetizer ever! It brings all the flavors including heat from the hot sauce, sweetness from the brown sugar, creaminess from the sour cream and crunch from the celery.
What more could you ask for? I love serving them as a game day appetizer.
Sweet potatoes are my favorite thing to cook in the fall especially for Football games and Thanksgiving dinner.
They are SO delicious when you roast them with a little salt and cinnamon.
These are an interesting take on my favorite pizza combo.
Not just because it has buffalo sauce, although that's a reason in itself to make these...but because of all the add-ins I threw into the buffalo sauce.
Brown sugar...butter...cinnamon? Yes, yes and YES!
All the flavors that scream GAME DAY and FALL together in sweet sweet harmony. (Pun intended)
Here are some other delicious potato appetizers you might love!
Roasting Your Sweet Potatoes
- Slice your potatoes into ½" rounds.
- Lay them flat on a baking sheet, drizzle with oil and season them with salt and pepper.
- Roast them on both sides until golden brown and tender.
Tip* You don't need to peel your potatoes but you can if you want. I chose not to because I like the look of the skin and also hate how time consuming it can be.
If you love buffalo recipes, try my Brown Sugar Buffalo Chicken Meatballs. They are amazing!
The Brown Sugar Buffalo Sauce
This brown sugar buffalo sauce has just the right amount of 'kick'. The sweetness from the brown sugar balances out the heat making it subtle enough for everyone to enjoy.
Sweet Potato Tips
Sweet potatoes can be tricky so keep these things in mind when working with them:
- They are ridiculously difficult to slice RAW! I don't know what it is about them, but compared to white potatoes, it is like trying to slice concrete. Make sure to use a very, sharp knife!
- They burn easily! The sugar inside tends to burn quickly in the oven so you need to keep an eye out when roasting them!
- They come in all kinds of shapes. Grab ones that are as uniform as possible. Not too fat but not too skinny. Think, consistent "bite sized rounds".
Making This Appetizer In Advance...
These are easy to make ahead of time so you wont need to be stuck in the kitchen while all the action is happening in the other room.
What you'll need to do is just roast your potatoes in the oven and set them aside. Next, mix up your shredded chicken buffalo topping topping and store it in the fridge.
You can keep these items separately in the fridge and then assemble your rounds last minute reheating them in the oven.
You can assemble everything at once and then reheat the assembled sweet potato rounds in the oven at a low temperature until your ready to serve them.
You would just need to save the sour cream for when they come out, of course.
My favorite thing about these Buffalo Chicken Sweet Potato Rounds is that they don't NEED to be hot to taste good! When I host guests, I hate having to worry about keeping the food warm. Reheating food over and over becomes so exhausting! Plus it dries out the food!
These sweet potato rounds will not dry out if you DO reheat. Either way, they will still taste delicious at room temperature!
They even reheat in the microwave very well! Bonus!
Enjoy and share what you think below!
Other appetizers you'll love:
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Sweet Potato Appetizer w/ Brown Sugar Buffalo
- 2 Medium Sweet Potatoes ((sliced into ½" thick rounds))
- 2 Tsp. Flour
- 6 Tbsp. Butter ((unsalted))
- ½ Cup Buffalo Sauce
- ¼ Cup Brown Sugar
- ⅓ Cup Whole Milk
- ½ Tsp. Salt
- ¼ Tsp. Cinnamon
- 1 ½ Cup Shredded Chicken
- 1 Cup Sour Cream ((For topping))
- 2 Stalks Minced Celery ((For topping))
- Preheat over to 425 degrees F. Coat your sweet potato rounds in olive oil and then sprinkle tops with some salt and pepper. (Just eyeball this.) Bake for 15 minutes or until bottom has turned golden brown. Check them every so often so they do not burn!
- In the meantime, add your butter and flour to a saucepan over medium heat and whisk it together. When it gets nice a bubbly brown, add your buffalo sauce, brown sugar, milk and salt. Whisk until it just begins to thicken then take off the heat. This should only take a few minutes.
- Add your shredded chicken to the sauce.
- Top each round with a nice serving of the buffalo chicken mixture. Add a touch of sour cream and celery to finish these off!