sweet potato bites

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.

To make

  1. Slice unpeeled sweet potatoes half an inch thick and place in a single layer on a lightly oiled cookie sheet
  2. 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)
  3. 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
  4. Finish with a squeeze of lime and cubes of avocado

I’d love to see what you end up with, so remember to share this on my Facebook, Instagram, Twitter or Pinterest when you make it. Tag it #ystcook so I can see!

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