Sweet Potato Bites
These tender roasted sweet potato bites are such a fun healthy appetizer or snack idea! Topped with creamy guacamole, crunchy corn, onion, and cilantro, they’re like crostini but with a vegetable base.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 6
Ingredients 10
- 2 pounds sweet potatoes
- 1 ½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 3/4 to 1 cup guacamole (or avocado sauce ; see Notes)
- 1/2 small red onion, minced
- ½ cup canned corn
- Chopped cilantro , for garnish
- Mexican hot sauce (like Cholula), for serving
Method 3
- 01
Preheat the oven to 450°F.
- 02
Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt , and stir to thoroughly coat both sides of all slices. Place on two baking sheets lined with parchment paper, taking care that the rounds do not overlap. Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
- 03
When the potatoes are done, remove them from the oven. To serve, place the rounds on a platter. Place a small dollop of guacamole on top. Sprinkle with a small bite of minced red onion, corn, and finely chopped cilantro . If desired, add a dot of Mexican hot sauce or serve with sauce for dipping. (Tastes great at room temperature, so it’s perfect for leaving out for up to 2 hours at a party.)
Provenance
- recipe-clones/acouplecooks-data
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