Sweet Potato Appetizer Bites

These sweet potato bites are a fun and festive party appetizer! A nutty, tangy avocado tartare tops thin rounds of roasted sweet potato.

Sweet Potato Appetizer Bites

How cute are these sweet potato appetizer bites?! The topping is my plant-based riff on classic tuna tartare, with diced avocado in place of the fish. It tastes fantastic, with a yummy mix of nutty, tangy, creamy, and crunchy elements. It’s also pretty! The vibrant sweet potato contrasts with the pale avocado, and watermelon radish adds a big pop of pink. If you ask me, these sweet potato bites are almost as fun to look at as they are to eat.

Speaking of eating, these sweet potato appetizer bites are totally vegan and gluten-free! As a result, they’re a perfect allergy-friendly party appetizer. But if you don’t have any parties coming up, don’t worry. You could just as easily enjoy these sweet potato bites for a light and healthy lunch.

Sweet Potato Bites ingredients

Sweet Potato Bites Ingredients

These sweet potato appetizer bites are super easy to make! You’ll only need 10 basic ingredients:

  • Sweet potatoes, of course! You’ll use the thick centers of the potatoes for this recipe, or any part that you can slice into wide rounds. Set the sweet potato ends aside. Later, you can roast them and toss them into a salad or bowl.
  • Avocado – Its creamy texture is irresistible on top of the tender roasted sweet potato.
  • Sesame oil, Dijon mustard, and lemon juice – I use them to season the avocado tartare. Together, they create a tangy, bright, and nutty dressing with a peppery kick from the mustard.
  • Red onion – It adds crunch and punchy flavor to the tartare.
  • Watermelon radish – Layer it onto the sweet potato bites for a gorgeous pop of color and extra crunch.
  • Sesame seeds – Another crunchy element! In addition, they amp up the tartare’s toasty, nutty flavor.
  • And sea salt and fresh black pepper – To make all the flavors pop!

Slice the sweet potatoes into thin rounds, toss them with olive oil, salt, and pepper, and roast them for 20 minutes. Flip them over, and roast them for 10 to 15 minutes more. While the potatoes bake, dice the onion, and whisk it together with the sesame oil, mustard, and lemon juice.

Right before you eat, dice the avocado and fold it into the dressing with the onion. Season to taste, and dot the tartare onto the baked sweet potato bites. Add the radish slices, and sprinkle the sesame seeds on top. Enjoy!

Find the complete recipe with measurements below.

Avocado tartare

More Favorite Appetizer Recipes

If you love these sweet potato bites, try one of these tasty appetizers next:


5.0 from 8 reviews

Sweet Potato Appetizer Bites

 
Prep time
Cook time
Total time
 
These sweet potato bites are such a fun party appetizer! You can roast the sweet potato slices in advance, but wait to dice the avocado and make the tartare until the last minute. That way, the avocado will be nice and green when you eat.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 4
Ingredients
  • 2 medium sweet potatoes
  • Extra virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • 1 watermelon radish, thinly sliced, cut into half moons
  • 2 teaspoons sesame seeds, white or black
Avocado tartare
  • 1 teaspoon sesame oil
  • 2 teaspoons fresh lemon juice + more for squeezing
  • ¼ teaspoon Dijon mustard
  • ¼ cup diced red onion
  • 1 medium-large ripe avocado
  • Sea salt
Instructions
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Slice thin rounds (smaller than ¼ inch, not quite as thin as ⅛ inch) from the thick middle of the sweet potatoes. This should yield 14 to 16 rounds. (You can chop up the ends of the sweet potatoes into cubes and roast them for another use).
  3. Place the sweet potatoes on the baking sheet in a single layer, drizzle with olive oil and pinches of salt and pepper, and roast for 20 minutes. Turn the slices and roast for 10 to 15 minutes more, or until tender.
  4. Make the Avocado tartare: In a medium bowl, whisk together the sesame oil, lemon juice, mustard, and a few pinches of salt. Stir in the red onion and set aside.
  5. When the sweet potatoes are almost done, dice the avocado and stir it into the tartare along with an extra squeeze of lemon. Season to taste.
  6. Top the roasted sweet potato rounds with the watermelon radish slices and the avocado tartare. Sprinkle with sesame seeds and coarse salt.

 

30 comments

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Rate this recipe (after making it):  

  1. So innovative to throw it together like that for breakfast! The photos look great, thanks for sharing your recipe!

  2. These are SO FUN. We did up a batch of the tartare over the weekend and I looked like an absolutely goddess of a host when I brought them out for company on Sunday. They taste as good as they look too. Thanks!

  3. You had me at avocado tartare! And I’m glad to hear I’m not the only one not always up with trends. 😉 Loved reading your backstory for this one.

  4. stanp
    04.25.2017

    My wife and I are “tartare” fans and have tried tuna & steak but this very creative. Sweet potato rounds add such a distinctive touch…and flavor…great pics also !

  5. This cracks me up! I love the quotations around ‘toast’ and what not…I’m totally on board with wondering why there has to be a mock everything these days…maybe just to keep it interesting! I’ve been obsessed with Sir Kensington products for quite some time and have yet to purchase them…now I’m motivated to do it 🙂

  6. Neni from travelandlipsticks.com
    04.26.2017

    That’s so creative and they look so good. I need to add that to my next dinner with friends.

  7. This looks really delicious. I like the idea of the sweet potato rounds toasted but need an idea of what I could pair it with because I am not a lover of avocado. Nonetheless photos are beautiful.

  8. Gorgeous photos and these look soooo good and such a great use for radishes. And vegan too 🙂 Can’t wait to try them. Thanks!!

  9. Wow I never thought that sweet potato could be ‘toast’ – very interesting. It will be great to try this out for brunch this weekend.

  10. Jenn
    04.27.2017

    Sweet potato toast has become one of my favorite breakfasts, especially when I have extra guacamole on hand. Your tartare looks like an inspired improvement. Thanks!

  11. This is such a beautiful idea! Throwing the best combo (avo + lime + sweet potato) in a new and inventive way. yuummmmmm!

  12. Yum! These look delicious! I just bought your cookbook and I can’t wait to use it!

  13. Dana W
    04.30.2017

    Looks delicious. Do they make good finger food or is a fork needed?

    • Jeanine Donofrio
      04.30.2017

      Hi Dana – finger food! 🙂

  14. Sabrina from newkitchenlife.com
    05.01.2017

    I hadn’t known this was a “thing” or about “toast”! So, thank you for that and for this, I haven’t seen anything like it, so if that’s means I’m un-trendy, then, oh-well! I already love sweet potato, so when I saw the recipe title, I was in, then to see how you’ve crisped them as toast, genius, so thank you for that too!

  15. What a great combo, Jeanine! I can’t get enough of sweet potato “toast” these days, so I can’t wait to try your recipe. Looks SO delicious!! 🙂

  16. This colorful image is wonderful. This Sweet Potato Avocado Tartare recipe is so creative.

  17. Priya Shiva
    05.04.2017

    Sweet potato avocado is yummy and awesome pics!

  18. Omigy from omigy.com
    05.09.2017

    I love sweet potatoes and these are really good for your health too. I have tried them roasted, barbecued, and as chips. But I have never combined these with avocado. That’s something I’ll definitely try this weekend. And I want the Yummy factor. Pictures are fabulous.

  19. Sarah
    05.09.2017

    This was lovely! I’m not sure if my sweet potato was larger than normal or if I just really liked the topping, but I ended up using 1 sweet potato and it was perfect. I didn’t let my boyfriend know what was happening and just presented him with this dish (which is best for an objective opinion I’ve found), and he was very enthusiastic about it. He is not a veggie nor a special-dieted person (although he often ends up being one by proxy), so I consider this a win! The texture of the avocado is key…

  20. Kacy from library.uonbi.ac.ke
    06.05.2017

    Sounds interesting and simple, will try it out

  21. Erin
    11.19.2017

    Would normal radish work? (The plain old red ones). Should the sweet potato be warm when served?

    • Jeanine Donofrio
      11.19.2017

      Hi Erin – yep, normal radish would be just fine or you can skip it altogether. I probably wouldn’t re-warm the sweet potato or they’ll get soggy. The sweet potato can be served at room temp, but I’d probably roast them close to serving time so that they don’t get too soft. Hope that helps!

  22. anna from televinetherapy.com
    01.14.2020

    You’re a fantastic cook.

  23. Debbie
    01.19.2020

    I made these for my daughters baby shower. They were absolutely delicious. I could’ve eaten the whole tray myself! A keeper for sure!

  24. Susan P
    07.19.2020

    A vegan friend brought these little jewels to a July 4th backyard gathering and we all raved about them! He sent me the recipe, and I am gathering the ingredients now.

  25. Inga Jarvis
    07.31.2020

    What is watermelon radish?

    • Jeanine Donofrio
      07.31.2020

      It’s a type of radish that’s pink on the inside and green around the edges.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.