Description
These loaded sweet potato bites are the most delicious, crowd pleasing appetizer! Everyone will gobble them up…then ask for more.
Ingredients
Scale
- 2 pounds sweet potatoes
- 1 ½ tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 3/4 cup Monterrey Jack and cheddar shredded cheese (Mexican blend)
- 1 to 2 green onions
- 1/3 cup sour cream (or Vegan Sour Cream)
- Hot sauce (optional)
Instructions
- Preheat the oven to 450°F.
- Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on two baking sheets lined with parchment paper, taking care that the rounds do not overlap. Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
- While the potatoes bake, thinly slice the green onions.
- When the potatoes are done, remove them from oven. Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
- To serve, place the rounds on a platter. Mix the sour cream with a teaspoon or two of water until it becomes easy to dollop (but not so much that it becomes thin). Add a dollop of sour cream on each round, and garnish with sliced green onions. If desired, add a dot of hot sauce. Serve immediately.
- Category: Appetizer
- Method: Baked
- Cuisine: Mexican
