These Sweet Potato Appetizer Bites are a delightful blend of sweet and savory, perfect for any gathering or cozy night in. With a crisp exterior and tender, melt-in-your-mouth center, they’re a textural dream. The natural sweetness of the potatoes pairs beautifully with a hint of smoky seasoning, creating a flavor that’s both comforting and exciting. Ready in just 50 minutes, they’re surprisingly simple to whip up yet impressive enough to steal the spotlight.
Each bite offers a satisfying crunch followed by a creamy, velvety finish, making them irresistible to everyone at the table. Whether you’re hosting a party or treating yourself, these bites are a crowd-pleaser that’s as nourishing as it is delicious. Their vibrant color and rich aroma will have everyone reaching for seconds before they even take their first bite.
Ingredients for Sweet Potato Appetizer Bites
- 2 medium sweet potatoes (use the thick middle for rounds; cube the ends for another use)
- Extra virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- 1 watermelon radish, thinly sliced and cut into half moons
- 2 teaspoons sesame seeds (white or black, or a mix)
- Avocado Tartare:
- 1 teaspoon sesame oil
- 2 teaspoons fresh lemon juice + extra for squeezing
- ¼ teaspoon Dijon mustard
- ¼ cup diced red onion
- 1 medium-large ripe avocado, diced
- Sea salt, to taste
Step-by-Step Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Slice the sweet potatoes into thin rounds (smaller than ¼ inch but not as thin as ⅛ inch) from the thick middle. You should get 14 to 16 rounds. (Save the ends for roasting as cubes for another use).
- Arrange the rounds on the baking sheet in a single layer. Drizzle with olive oil and sprinkle with sea salt and black pepper.
- Roast for 20 minutes, then flip the slices and roast for another 10 to 15 minutes, or until tender and slightly golden.
- Make the Avocado Tartare: In a medium bowl, whisk together sesame oil, lemon juice, Dijon mustard, and a pinch of salt. Stir in the diced red onion and set aside.
- When the sweet potatoes are almost done, dice the avocado and gently stir it into the tartare mixture. Add an extra squeeze of lemon juice and season to taste.
- Assemble the bites: Top each roasted sweet potato round with a slice of watermelon radish and a spoonful of avocado tartare.
- Sprinkle with sesame seeds and a pinch of coarse salt. Serve immediately and enjoy!
Creative Topping Ideas for Sweet Potato Bites
While the avocado tartare and watermelon radish are delicious, feel free to experiment with other toppings! Try crumbled feta cheese, a dollop of Greek yogurt, or a sprinkle of chili flakes for a spicy kick. For a sweet twist, drizzle with honey and add a few pomegranate seeds.
Perfect Pairings for Your Appetizer
These sweet potato bites pair beautifully with a crisp white wine or a light sparkling water with a slice of lime. Serve them alongside a fresh green salad or a bowl of roasted nuts for a complete appetizer spread that’s sure to impress your guests.
Time-Saving Tips for Busy Cooks
To save time, slice the sweet potatoes and prepare the avocado tartare up to a day in advance. Store the slices in an airtight container in the fridge and keep the tartare in a bowl covered with plastic wrap, pressing it directly onto the surface to prevent browning.
Storage and Reheating Made Easy
If you have leftovers, store the roasted sweet potato rounds and avocado tartare separately in the fridge for up to 2 days. Reheat the sweet potatoes in a 350°F oven for 5-7 minutes to restore their crispness, then assemble with fresh tartare just before serving.
Recipe Variations to Try
Swap out the sweet potatoes for butternut squash or zucchini rounds for a different flavor profile. You can also replace the avocado tartare with a hummus or pesto spread for a nutty, herbaceous twist. Get creative and make it your own!
Sweet Potato Appetizer Bites
Ingredients
- 2 medium sweet potatoes
- Extra virgin olive oil for drizzling
- Sea salt and freshly ground black pepper
- 1 watermelon radish thinly sliced, cut into half moons
- 2 teaspoons sesame seeds white or black
Avocado tartare
- 1 teaspoon sesame oil
- 2 teaspoons fresh lemon juice + more for squeezing
- ¼ teaspoon Dijon mustard
- ¼ cup diced red onion
- 1 medium-large ripe avocado
- Sea salt
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Slice thin rounds (smaller than ¼ inch, not quite as thin as ⅛ inch) from the thick middle of the sweet potatoes. This should yield 14 to 16 rounds. (You can chop up the ends of the sweet potatoes into cubes and roast them for another use).
- Place the sweet potatoes on the baking sheet in a single layer, drizzle with olive oil and pinches of salt and pepper, and roast for 20 minutes.
- Turn the slices and roast for 10 to 15 minutes more, or until tender.
- Make the Avocado tartare: In a medium bowl, whisk together the sesame oil, lemon juice, mustard, and a few pinches of salt.
- Stir in the red onion and set aside.
- When the sweet potatoes are almost done, dice the avocado and stir it into the tartare along with an extra squeeze of lemon. Season to taste.
- Top the roasted sweet potato rounds with the watermelon radish slices and the avocado tartare. Sprinkle with sesame seeds and coarse salt.