These sweet potato bites are easy peasy and a great party alternative for anyone who is gluten-free or vegetarian. I serve them as individual bites but I love the idea of them being part of a taco bar too. Last time I served these at a party, I sliced the potatoes earlier in the day and kept them in a bag in the fridge, ready to roast at the last minute. I made the toppings earlier in the day too so it was a short assembly job at the party. My kids devoured these the next day for lunch so I’ll be making them again.
I managed to get around 15 slices from each potato, be sure to pick the potatoes that are long and straight to avoid waste!
I think the sweet potato base would also be yummy topped with lentil dahl, cilantro and mango chutney for a more Indian vibe.
- Slice unpeeled sweet potatoes half an inch thick and place in a single layer on a lightly oiled cookie sheet
- Roast at 400F for around 30 minutes until brown and soft (this can be done a day ahead and just reheated for 5 minutes at party time)
- Top with spiced black beans (canned black beans, drained and mashed with chipotle sauce, chopped cilantro and chopped scallions) and crumbled Cotija or Feta cheese
- Finish with a squeeze of lime and cubes of avocado