Sweet Potato Bites with Avocado Cream

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.

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

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

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

   Wash and scrub the sweet potatoes thoroughly. Pat them dry with a paper towel.

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

   Slice the sweet potatoes into rounds approximately 1/4-inch thick. Try to keep the thickness consistent for even cooking.

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

   In a large bowl, toss the sweet potato rounds with olive oil, 1/2 teaspoon salt, black pepper, and paprika until evenly coated.

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

   Arrange the sweet potato rounds in a single layer on the prepared baking sheet, making sure they don't overlap.

6. Step 6: Flipping ensures even browning on both sides.

   Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are slightly crispy and the centers are tender.

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

   While the sweet potatoes are roasting, prepare the avocado cream. Cut the avocados in half, remove the pits, and scoop the flesh into a food processor or blender.

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

   Add lime juice, minced garlic, sour cream, chopped cilantro, and the remaining 1/2 teaspoon salt to the avocado. Blend until smooth and creamy.

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

   Taste the avocado cream and adjust seasoning if needed. Transfer to a small bowl and refrigerate until ready to use.

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

    Once the sweet potato rounds are done, let them cool on the baking sheet for about 5 minutes.

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

    Transfer the sweet potato rounds to a serving platter. Top each round with a dollop of avocado cream (about 1 teaspoon per round).

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

    Garnish with additional chopped cilantro and a sprinkle of red pepper flakes if desired. Serve immediately.

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.