Sweet Potato Bites
Tender, caramelized sweet potato rounds are topped with a lightly mashed avocado mixture, crisp bacon, and fresh cilantro. These savory bites combine creamy, smoky, salty, and citrus-forward flavors in an easy-to-serve appetizer.
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Ingredients
For the Sweet Potatoes:
- 3/4 teaspoon freshly ground black pepper
- 2 sweet potatoes left unpeeled
- 1 teaspoon kosher salt
- 1 1/2 tablespoons olive oil divided
For the Avocado Topping:
- 1/2 teaspoon smoked paprika
- 2 medium avocados cut into small cubes
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh lime juice
For Assembling:
- 4 thick-cut bacon slices approximately 3 ounces
- 3 tablespoons finely chopped fresh cilantro
Instructions
- Preheat the oven to 400°F.
- Lay the four thick bacon slices on a baking sheet in a single layer. Bake for approximately 12–15 minutes, or until the bacon becomes crisp.
- Transfer the cooked bacon to a plate lined with paper towels and gently blot away any excess grease.
- Allow the bacon to cool until it can be comfortably handled, then chop it into small pieces and reserve for assembly.
- Raise the oven temperature to 425°F. If reusing the baking sheets from the bacon, replace the used foil with a fresh lining.
- Coat two rimmed baking sheets with 1/2 tablespoon olive oil each.
- Using a mandoline slicer or a sharp knife, cut the unpeeled sweet potatoes crosswise into rounds approximately 1/4- to 1/2-inch thick.
- Spread the sweet potato rounds over the prepared pans in a single layer. Brush their upper surfaces with the remaining 1 tablespoon olive oil.
- Season evenly with 1 teaspoon kosher salt and the full 3/4 teaspoon of ground black pepper.
- Roast for 20–25 minutes, rotating the baking sheets halfway through the cooking period. Turn each sweet potato round over, then continue roasting for another 8–11 minutes, until both sides are attractively golden.
- While the sweet potatoes are roasting, place the diced avocados in a small bowl with 1 tablespoon lime juice, 1/4 teaspoon kosher salt, and 1/2 teaspoon smoked paprika.
- Gently press and stir the mixture with a fork until partially mashed while retaining small pieces of avocado for texture.
- Set the prepared avocado mixture aside until the sweet potatoes are ready.
- Arrange the roasted sweet potato rounds on a serving platter.
- Spoon a portion of the avocado topping onto each sweet potato slice.
- Scatter the chopped bacon over the avocado, then garnish each bite with freshly chopped cilantro.
- Serve the assembled sweet potato bites while warm or allow them to reach room temperature before serving.
Notes
Baking the bacon in the oven helps it develop a particularly crisp texture while allowing excess rendered fat to drain away easily.
For a more appealing texture and presentation, avoid completely puréeing the avocado. Keeping the topping slightly chunky provides noticeable pieces of avocado in each bite.