These sweet potato bites were easy peasy and a great alternative for anyone who is gluten-free. We served them as individual bites but I love the idea of them being part of a taco bar too. 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 have 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!
Next time I’m going to add some cubed avocado dressed with lime juice. When tomatoes are in season I’ll make a little salsa to pop on top too.
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