Loaded Sweet Potato Bites are a perfect mouthful of deliciousness. Perfect for the watching the game, an appetizer for Thanksgiving or just cause you can, cause they are just that good.
It’s FRIDAY!! WOOT-WOOT! I am ready for the weekend, it has been a loooong week. Not sure if it is the time change, or the temperature change or both, but it has kicked my butt and I am ready to wind down and re-boot!
I plan on watching some football, eating some food and relaxing this weekend. On that note, I have a few questions for ya’?
Are you a football fan?
A sweet potato fan?
A Loaded Baked Potato Skin fan?
If you answered yes to any of these, you wanna make these little buggers ASAP! Perfect to enjoy while watching the game, or serving during Thanksgiving as an appetizer or side dish. Surprising simple to make and surprisingly simple to eat. You can play with the toppings to suit your tastes or your guests. You could even put the toppings out and let your guests dress them up as they like them. If you do this, make sure there is plenty of crumbled bacon, it goes fast.
Do you make a traditional Thanksgiving dinner? If so does it include sweet potatoes?
I hope you include this little disk of yumminess to your menu, and if you do, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
- Spice Mix:
- ½ teaspoon chili powder
- ¼ teaspoon of ground cayenne red pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon Sea salt
- 1/2 teaspoon garlic powder
- Sweet Potato Bites:
- 2 pounds sweet potatoes, cut into 1/4” slices
- 1 ½ tablespoons olive oil
- Franks Hot sauce
- Monterrey Jack and cheddar shredded cheese (Mexican blend)
- 3 green onions, thinly sliced
- jalapeno pepper thinly sliced
- Sour cream
- Add all ingredients in a large bowl.
- Preheat oven to 425°
- Add olive oil, and sweet potato slices to spice mix and stir till slices are coated.
- Place sweet potato slices on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible).
- Bake 8 minutes on one side, then remove from the oven, flip all rounds, and bake another 8 minutes until soft.
- When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). 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. Add a dollop of sour cream on each round, and garnish with sliced green onions and jalapeño pepper. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).