{"id":324,"date":"2020-09-04T13:44:48","date_gmt":"2020-09-04T13:44:48","guid":{"rendered":"http:\/\/recenteres.com\/?p=324"},"modified":"2025-06-02T15:34:49","modified_gmt":"2025-06-02T15:34:49","slug":"sweet-potato-bites","status":"publish","type":"post","link":"http:\/\/recenteres.com\/index.php\/2020\/09\/04\/sweet-potato-bites\/","title":{"rendered":"Sweet Potato Bites"},"content":{"rendered":"

\u00a0These mini sweet potato bites are served with a bacon and sun dried tomato guacamole. They’re easy to make, perfect for a party and BURSTING with flavour!<\/strong><\/span><\/span><\/p>\n

If you’re in need of an easy but absolutely delicious crowd pleaser, you’re in luck. These sweet potato bites are perfect for pot luck, awesome for BBQs and make the perfect appetizer. Follow me…<\/p>\n

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Roasted Sweet Potato Bites<\/strong><\/span><\/h2>\n

Think of these as mini edible plates to present your gauc (more on the guac in just a sec)<\/em>. As such, we need them to be able to ‘hold’ the guac. I mean this in the sense of being sturdy enough to physically hold the guac<\/strong>, but also flavoursome enough to hold their own against the guac<\/strong>.<\/p>\n

How thick to slice the sweet potato?<\/em><\/h3>\n

No false promises here – the sweet potato itself isn’t going to be ultra crispy. As such, very thin slices won’t be sturdy enough to hold the guac. And if you’re anything like me you’re gonna dollop that guac on top like there’s no tomorrow. With that in mind you’re going to want to slice the potato into disks of at least 1\/2″<\/strong>. Sweet potatoes with around 2″ in diameter work great for this!<\/p>\n

What to season the potato with?<\/em><\/h3>\n

I keep it simple here and go for a combo of smoked paprika<\/strong>, cumin<\/strong>, ground coriander<\/strong> and cayenne pepper<\/strong>. These will not only bring out the best in the sweet potato but will also compliment the guac nicely.<\/p>\n

Can I make this part ahead of time?<\/em><\/h3>\n

Sure! Just allow to cool then tightly store in the fridge. I recommend reheating until they crisp up again, just to keep them sturdy before you top them.<\/p>\n

Process shots: slice potato into disks (photo 1), combine with spices and oil (photo 2), spread out on oven tray (photo 3), roast in the oven (photo 4).<\/em><\/span><\/p>\n

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Bacon Sun Dried Tomato Guacamole<\/strong><\/span><\/h2>\n

Guac purists – look away now \"\ud83d\ude02\" Sweet potato bites are classically topped with some form of smashed avocado, sometimes with bacon. I thought I’d take things up a notch and top them with the most delicious guacamole you’ll ever make. I remain calling it guacamole as it does have some traditional roots.<\/p>\n

Flavour Paste<\/h3>\n

Typically you’d make guac in a pestle and mortar because you want to grind the ingredients to better release their flavour<\/strong>. However, you can mimic this by grinding the ingredients in salt with the blade of your knife. The base flavour of this guac (jalape\u00f1o, onion, coriander\/cilantro, lime zest and garlic<\/em>) is ground into a paste-like texture and creates the backbone of the guac.<\/p>\n

Perfect Avocados<\/h3>\n

Because perfect avocados = perfect guac = perfect sweet potato bites \"\ud83d\ude01\"\u00a0 You’re looking for avocados that are ripe but not bruised<\/strong>. For that perfect buttery texture you’re looking for the avocado to give a little when you firmly press it, but not so much the skin begins to break. This is important, if the avocados aren’t ripe enough they’ll taste bitter and be tricky to mash.<\/p>\n

Sun Dried Tomatoes & Bacon<\/h3>\n

These really take this guac through the roof. I recommend stirring through the bacon just before needed<\/strong>, just so it stays nice and crispy. In both cases, you’ll want to save some to sprinkle over the bites at the end.<\/p>\n

Can I make the guac ahead of time?<\/em><\/h3>\n

Yep! Just leave out the bacon and stir through when serving, just to keep it somewhat crisp (more on this in the recipe card notes below)<\/em>.<\/p>\n

Process shots: add flavour paste ingredients to board (photo 1), mix and finely dice (photo 2), add salt and grind (photo 3), add to avocados with extra virgin olive oil & lime juice (photo 4), gently mash (photo 5), add more coriander\/cilantro, sun dried tomatoes & bacon (photo 6), resist eating with a tablespoon (photo 7).<\/em><\/span><\/p>\n

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Serving Sweet Potato Bites<\/span><\/strong><\/h2>\n

From there it’s just a case of topping the sweet potato with mini dollops of your guac, then sprinkle over a little more coriander\/cilantro, bacon and sun dried tomato!<\/p>\n

Do I serve these hot or cold?<\/em><\/h3>\n

You can either serve them right away, meaning the potato with still be warm and the guac is room temp. Or, you can cool both components, stack then serve. They will be slightly softer this way but still delicious.<\/p>\n

Can I make these ahead of time?<\/em><\/h3>\n

You can, it’s just a case of storing them both separately then stacking before serving. You can make the whole thing and tightly store in the fridge, I just find the guac softens the potato a little too much this way.<\/p>\n

When can you serve sweet potato bites?<\/em><\/h3>\n

These are awesome to feed a crowd. They’re great as an appetizer for dinner, or you could serve them as part of a Finger Food<\/a> spread for something like gameday!<\/p>\n

Alrighty, let’s tuck into the full recipe for these sweet potato bites shall we?!<\/strong><\/p>\n

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How to make Sweet Potato Bites<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n
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Sweet Potato Bites<\/h2>\n