Description
These Sweet Potato Bites with Guacamole make a delightful appetizer or snack that combines roasted sweet potato slices topped with a flavorful homemade guacamole enriched with corn, black beans, jalapeno, and bacon. Crisp on the outside and soft inside, the sweet potatoes pair perfectly with the creamy, zesty guacamole for a vibrant, delicious bite-size treat.
Ingredients
Sweet Potatoes
- 2 – 2 1/2 pounds sweet potatoes, scrubbed clean but NOT peeled, sliced 1/4″ thick
- 1 – 2 Tbsp. olive oil, plus extra for greasing pans
- 1/2 tsp. kosher salt
- Fresh ground black pepper to taste
Guacamole
- 3 medium ripe avocados
- 1/4 cup cooked sweet corn
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup red onion, finely chopped
- 1 medium tomato, seeded and chopped
- 2 large jalapeno peppers, seeded and finely chopped
- 1/2 bunch fresh cilantro, chopped
- 1/2 tsp. ground cumin
- 3 Tbsp. fresh lime juice
- 4 bacon strips, cooked, cooled, and crumbled or finely chopped
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat Oven: Place the oven rack in the lower third of the oven and preheat to 450 degrees Fahrenheit to ensure high heat for roasting the sweet potatoes.
- Prepare Baking Sheets: Line two rimmed baking sheets with aluminum foil, then drizzle lightly with olive oil. Use a pastry brush to spread the oil evenly to prevent sticking.
- Arrange Potatoes: Lay out the sweet potato slices in a single layer on the oiled baking sheets. Brush the tops lightly with 1 to 2 tablespoons of olive oil, then sprinkle with kosher salt and freshly ground black pepper to taste.
- Roast Sweet Potatoes: Bake for 15 to 18 minutes until the potatoes are soft, slightly wrinkled, and golden brown on the bottom. Remove from the oven and let them cool slightly so they can hold the toppings better.
- Make Guacamole: Cut each avocado in half lengthwise and remove the pits. Scoop out the avocado flesh into a bowl and mash with a fork, leaving some larger chunks for texture.
- Mix Guacamole Ingredients: Add the cooked sweet corn, rinsed black beans, finely chopped red onion, chopped tomato, seeded and chopped jalapenos, chopped cilantro, ground cumin, and fresh lime juice to the mashed avocado. Fold in the crumbled bacon and season with kosher salt and freshly ground black pepper according to taste.
- Assemble Sweet Potato Bites: Top each roasted sweet potato slice with a generous dollop of the prepared guacamole mixture. Serve immediately for the best texture and flavor.
Notes
- For a vegetarian version, omit the bacon or replace it with smoked paprika for a smoky flavor.
- Do not peel the sweet potatoes; the skin crisps up nicely and adds nutrients.
- If you prefer a spicier guacamole, leave some jalapeno seeds in.
- You can prepare the guacamole a little ahead of time but add the bacon and tomato just before serving to maintain freshness.
- Use fresh lime juice to brighten and balance the flavors in the guacamole.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
