Go Back
Roasted sweet potato rounds topped with black beans, corn and feta, drizzled with lime crema and fresh cilantro.

Loaded Sweet Potato Bites: 40-Minute New Year's Appetizers

Roasted sweet potato rounds piled with warm black beans, corn and feta, then finished with lime crema and cilantro. A colorful, vegetarian party bite that comes together in 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes about 1 1/2 pounds, scrubbed, cut into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt plus a pinch each for the crema and beans
  • 1 cup canned black beans rinsed and drained
  • 1/2 cup frozen corn thawed
  • 1/2 cup feta cheese crumbled
  • 1/3 cup plain Greek yogurt
  • 1 whole lime juiced (about 2 tbsp)
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp water as needed, a teaspoon at a time, to thin the crema

Method
 

  1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Cut the sweet potatoes into 1/2-inch rounds, leaving the skins on. In a large bowl, toss them with the olive oil, smoked paprika, cumin and 1/2 teaspoon salt until evenly coated.
  3. Arrange the rounds in a single layer on the baking sheet. Roast for 20 minutes, flip each round, and roast 8 to 10 minutes more, until tender and browned at the edges.
  4. While they roast, stir the Greek yogurt with 1 tablespoon of the lime juice and a pinch of salt. Add a teaspoon of water if needed so it drizzles.
  5. Warm the black beans and corn in a small skillet over medium heat for 3 to 4 minutes, then stir in the remaining lime juice and a pinch of salt.
  6. Spoon the bean mixture onto the warm sweet potato rounds and top with the feta.
  7. Drizzle with the lime crema, scatter the cilantro over the top, and serve warm.