These sweet potato bites are a fun and festive party appetizer! A nutty, tangy avocado tartare tops thin rounds of roasted sweet potato.
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
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.
More Favorite Appetizer Recipes
If you love these sweet potato bites, try one of these tasty appetizers next:
- Stuffed Mushrooms
- Spinach Artichoke Dip
- Jalapeño Poppers
- Tomato Bruschetta
- Air Fryer Cauliflower
- Homemade Taquitos
- Fresh Spring Rolls
- Or any of these 50 Easy Party Appetizers!
Sweet Potato Appetizer Bites
- 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
- 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
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- 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).
- 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.
- 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.
- 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.
- Top the roasted sweet potato rounds with the watermelon radish slices and the avocado tartare. Sprinkle with sesame seeds and coarse salt.