As a fun and festive appetizer for a party, these sweet potato nibbles are sure to please! Thin rounds of roasted sweet potato are topped with a tartare made of avocado that is nutty and acidic.
These snack nibbles made with sweet potatoes are very adorable! In lieu of the traditional tuna tartare, I have substituted chopped avocado for the fish in this plant-based version of the traditional dish. There is a delicious combination of nutty, tangy, creamy, and crunchy components that contribute to its delicious flavor. Also, it is quite lovely! There is a striking contrast between the pale avocado and the colorful sweet potato, and the watermelon radish provides a significant splash of pink. If I had to choose, I would say that these sweet potato nibbles are nearly as much pleasure to look at as they are to consume.
When we talk about eating, we should mention that these sweet potato appetizer pieces are completely free of gluten and veganism. As a consequence of this, they are an excellent, allergy-friendly appetizer for parties. However, if you do not have any gatherings scheduled for the near future, you need not be concerned. If you were looking for a meal that is both light and healthful, you might effortlessly enjoy these sweet potato snacks.
An Ingredient List for Sweet Potato Bites
These snack nibbles made with sweet potatoes are really simple to prepare. There will be just ten fundamental components required:
The obvious choice is sweet potatoes! For this particular dish, you will make use of the thick centers of the potatoes, or any other section of the potato that may be sliced into broad rounds. Put the ends of the sweet potato to the side. You may roast them at a later time and then include them into a salad or your bowl.
On top of the sensitive sweet potato that has been roasted, avocado, with its velvety texture, is an appealing topping.
The avocado tartare is seasoned with lemon juice, Dijon mustard, and sesame oil. I use all three of these ingredients. When combined, they produce a dressing that is acidic, fresh, and nutty, with a peppery edge from the mustard.
Tartare is enhanced with a zesty taste and a crunch that is provided by red onion.
The watermelon radish may be layered on top of the sweet potato bits to provide a stunning splash of color and an additional touch of crunch.
An additional component that is crunchy is sesame seeds. The toasted and nutty taste of the tartare is enhanced as a result of their incorporation.
Also, freshly ground black pepper and sea salt, so that all of the flavors may shine through!
Roast the sweet potatoes for twenty minutes after slicing them into thin rounds, tossing them with olive oil, including salt and pepper, and then roasting them. Turn them over and continue to roast them for another ten to fifteen minutes. In the meanwhile, while the potatoes are baking, chop the onion and combine it with the mustard, lemon juice, and sesame oil by whisking it together.
In the moments leading up to your meal, chop the avocado and incorporate it into the dressing along with the onion. Taste and adjust the seasoning, then dot the tartare onto the sweet potato bits that have been roasted. After adding the radish slices, sprinkle the sesame seeds over the top of the dish. Have fun!
The whole recipe, along with the measurements, may be seen below.
Additional Favorite Recipes for Appetizers
Next, if you like these sweet potato bites, you may want to try one of these other delicious appetizers:
- Mushrooms that You Stuff
Dipped Artichokes and Spinach
Crispy Jalapeño Poppers
Bruschetta made with tomatoes air-fried Taquitos prepared with cauliflower and fresh spring rolls to make at home
Or any one of these fifty simple appetizers for parties!
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Appetizer Bites Made with Sweet Potatoes
Preparation time for printing is twenty minutes.
The cooking time is thirty minutes.
All in all, fifty minutes
An appetizer like these sweet potato bites is sure to be a hit at any gathering. It is possible to bake the sweet potato slices in advance; however, you should wait until the very last minute to dice the avocado and prepare the tartare preparation. In this manner, the avocado will have a pleasant green color when you consume it.
Jeanine Donofrio is the author. •
There are four ingredients in this dish:
2 sweet potatoes of a medium size
For drizzles, extra virgin olive oil is recommended.
Two teaspoons of freshly ground black pepper and sea salt
Half moons made from one watermelon radish that has been sliced very thinly
White or black sesame seeds, enough to two tablespoons
Caramelized avocados
1.25 milliliters of sesame oil
Fresh lemon juice, two tablespoons, with more juice for squeezing
One-fourth of a teaspoon of Dijon mustard and one-fourth of a cup.
1 avocado that is ripe and medium-sized
Salt from the sea
Details to follow
To prepare a large baking sheet, preheat the oven to 425 degrees Fahrenheit and line it with parchment paper.
Take the thick center of the sweet potatoes and slice them into tiny rounds that are smaller than ¼ inch but not nearly as thin as ⅛ inch or even thinner. The result should be between 14 and 16 rounds. (For another purpose, you may bake the sweet potatoes after you have chopped them into cubes and added them to the roasting pan).
Roast the sweet potatoes for twenty minutes after placing them in a single layer on the baking sheet, after which they should be drizzled with olive oil and seasoned with a sprinkle each of salt and pepper. Roast the slices for a further ten to fifteen minutes, or until they are cooked, on each side.
Prepare the tartare with avocados: Sesame oil, lemon juice, mustard, and a few pinches of salt should be mixed together in a medium bowl after being whisked together. After incorporating the red onion, put it aside. ”
When the sweet potatoes are approaching completion of the cooking process, dice the avocado and include it into the tartare, along with an additional squeeze of lemon. To your liking, season.
Place the watermelon radish slices and the avocado tartare on top of the sweet potato rounds that have been successfully roasted. The dish should be seasoned with coarse salt and sesame seeds.
