Sweet Potato Taco Bites (Edit recipe)

Roasted, sweet and spicy deliciousness. Seriously the perfect bite. So much flavor and amazing texture! A fun appetizer, light meal or satisfying snack, these easy, mouthwatering gems are vegan, gluten-free and nut-free too. Oven-roasted sweet potatoes, topped with Primal Palate Taco Seasoning, dairy-free sour cream, grilled corn, avocado, sliced jalapeño, fresh lime juice and more taco seasoning. If you like tacos + sweet potatoes, these are a must-try. The kiddos loved them too.

15 minutes to 20 minutes

30 minutes to 32 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	199
Fat:	11 g
Carbohydrates:	25 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	136 mg
Fiber:	4 g
Sugars:	9 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 4-8

Ingredients

2 whole Sweet Potato, 2 large ones, washed and patted dry (leave skin on). Slice into half-inch-thick rounds (*see notes)
2 - 3 Tbsp Extra Virgin Olive Oil
2.5 tsp Primal Palate Taco Seasoning, Or desired amount; divided use
0.333 cup Kite Hill Sour Cream Alternative, Or your favorite dairy-free sour cream
0.25 cup Jalapeño, Fresh jalapeños; sliced (optional)
0.5 cup Corn, I grilled one ear of corn then sliced off the charred kernels; (to save time, use canned corn or cooked frozen corn)
1 whole Avocado, Ripe; peeled and sliced
1 whole Lime, Sliced into 4 wedges

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Process

Cook Mode

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 400°. Line large, rimmed sheet pan with parchment paper.
Arrange sweet potato rounds in a single layer on parchment-lined sheet pan. Drizzle olive oil over sweet potatoes; coat tops with olive oil then flip sweet potatoes over and coat other side with oil (adding more olive oil, if needed).
Sprinkle tops of sweet potato rounds with 1 Tsp Primal Palate Taco Seasoning.
Place baking sheet on middle rack of oven for 20 minutes. Turn sweet potatoes over. Sprinkle 1 Tsp taco seasoning over sweet potatoes. Return to oven for about 10-12 minutes, or until roasted and fork tender. Allow to cool 10-15 minutes.
Top roasted sweet potato rounds with a dollop of dairy-free sour cream, corn kernels, a jalapeño slice (optional), an avocado slice, then sprinkle tops with remaining 1/2 Tsp taco seasoning and a spritz of fresh lime juice. Serve at room temperature. Serves 4 as a light meal or 8+ as an appetizer.

Notes

Buy 2 large sweet potatoes that are the same size and shape. You want to get at least 8 half-inch-thick slices from each sweet potato (discard ends). Can make the roasted sweet potato rounds a day or two in advance and store in fridge. Allow to sit at room temp for 20 minutes to take the chill off. Add toppings once ready to serve. Vegan. Dairy-free. Egg-free. Gluten-free. Nut-free. Sesame-free. Plant-based.