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Sweet Potato Bites with Avocado Cream

AmericanOvenAppetizerSweet PotatoesSweet PotatoNew Years EveAvocadoVegetarianGluten FreeBaked

These delightful Sweet Potato Bites with Avocado Cream combine the earthy sweetness of roasted sweet potatoes with a creamy, tangy avocado topping. Perfect as an appetizer for gatherings or as a nutritious snack, these bites offer a beautiful balance of flavors and textures that will please both health-conscious eaters and flavor seekers alike.

Prep Time

20 min

Cook Time

25 min

Serves

24 bites (serves 6-8 as an appetizer)

Difficulty

easy

Ingredients

Techniques: roasting, blending, garnishing

Equipment Needed

Baking sheet
Parchment paper
Sharp knife
Cutting board
Mixing bowl
Food processor or blender
Measuring spoons
Spatula

These Sweet Potato Bites with Avocado Cream come together in just a few simple steps. First, you'll roast sweet potato rounds until they're tender inside and slightly crispy outside. While they bake, you'll prepare a creamy avocado topping that adds a cool, tangy contrast to the warm sweet potatoes. The result is a delicious appetizer that's as nutritious as it is flavorful.

These bites are best served fresh, but if needed, you can roast the sweet potato rounds up to a day ahead and reheat them briefly before topping with freshly made avocado cream. For a spicier version, add a dash of hot sauce to the avocado cream or top with pickled jalapeños.

Sweet Potato Bites with Avocado Cream

Ingredients

Equipment Needed

Step 1: Preheating ensures the sweet potatoes will roast properly rather than steam.

Step 2: Drying the potatoes helps them crisp up better in the oven.

Step 3: Consistent thickness ensures all pieces cook at the same rate.

Step 4: Tossing in a bowl ensures more even coating than drizzling oil on the baking sheet.

Step 5: Overcrowding will cause the potatoes to steam rather than roast and become crispy.

Step 6: Flipping ensures even browning on both sides.

Step 7: Use avocados that yield slightly to gentle pressure for the creamiest texture.

Step 8: The lime juice prevents the avocado from browning too quickly.

Step 9: Chilling the cream helps it set up and makes it easier to dollop onto the sweet potatoes.

Step 10: This brief cooling period helps them firm up slightly for easier handling.

Step 11: A piping bag or zip-top bag with the corner snipped off can help create neat dollops.

Step 12: These are best enjoyed fresh, as the avocado cream will begin to oxidize after about an hour.