Sweet Potato Bites with Guacamole Cream (Edit recipe)

These are the poppable, easy-to-make and easier-to-eat, tray-ed up, finger food of your dreams that are a definite crowd pleaser. They’re perfect to make when entertaining because they seem so impressive and colorful, yet they couldn’t be more simple. But you can keep that secret to yourself and allow your guests to be impressed.

20 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	129
Fat:	7 g
Carbohydrates:	15 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	408 mg
Fiber:	3 g
Sugars:	5 g
Calculated for total recipe.

by Pooja Parikh

View original recipe

Serves: 6-8

Ingredients

2 whole Sweet Potato, preferably long and skinny
2 Tbsp Avocado Oil, or olive oil
1/2 tsp Sea Salt

For Guacamole Cream:

2 whole Avocado
1/4 cup Red Onion, chopped
1/4 cup Cilantro, chopped
1/2 tsp Sea Salt
1/2 tsp Granulated Garlic
2 Tbsp Lime Juice, juice of 1 lime
1 Tbsp Extra Virgin Olive Oil
1/2 cup Water

For Garnish:

Red Onion, chopped
Cilantro, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425°F.
Slice sweet potatoes into rounds of ~1/4 inch thickness. You don’t want them too thin because they need to be sturdy enough to hold the topping.
Toss with oil and sea salt.
Place in a single layer onto a roasting rack. (If you do not have a roasting rack, place them onto a cookie sheet, but be sure to flip them halfway through the roasting process.)
Roast for 40-45 minutes, checking to be sure they do not burn. They are done when they are bubbly and beginning to brown.
While the sweet potatoes are roasting, make the guacamole cream by adding avocados, red onion, cilantro, sea salt, garlic powder, lime juice, olive oil, and water into a blender and blend until completely smooth. You may need to add more water, but try to keep the consistency as thick as possible.
Add guacamole cream to a Ziploc bag. Store in the fridge until you’re ready to use it.
When sweet potatoes are ready, carefully remove them from the pan and place onto serving plate.
Cut the tip off of the Ziploc bag filled with the guacamole cream, and pipe the cream onto each sweet potato round.
Garnish with a healthy amount of chopped red onion and chopped cilantro.