Sweet Potato Bites with Guacamole

French

Crispy roasted sweet potato bites topped with fresh guacamole, perfect for a healthy and vibrant appetiser.

Ready in just 30 minutes, these bites charm with their natural sweetness, melt-in-the-mouth texture, and zesty Mexican twist, sure to impress your guests.

Roasted Sweet Potato Bites with Guacamole (Healthy, Gluten-Free Appetiser)

These sweet potato guacamole bites are my go-to trick for a quick appetiser that always wows a crowd.

I love the contrast between the sweet, caramelised roasted potato and the tangy freshness of the guacamole, all elevated by the crunch of corn, red onion, and bell pepper.

They’re incredibly easy to make: I often prepare the guacamole the day before so the flavours really develop, and I slice the sweet potatoes ahead of time, ready to pop in the oven just before serving.

I recommend leaving the skin on for better texture and structure, simply brush the slices with a little oil, season, and roast until golden.

The result? Colourful, melt-in-the-mouth bites that delight family and guests every time!

Ingredients for Sweet Potato Guacamole Appetisers

For the Roasted Sweet Potato Base

• 3 to 4 medium sweet potatoes : Washed but not peeled, sliced into 1 cm (about ⅓ inch) rounds for perfect texture and stability.
• 1–2 tbsp olive oil : For brushing and roasting, ensures a golden, slightly crisp finish.
• ½ tsp coarse salt : Enhances the sweet potato’s natural flavour.
• Freshly ground black pepper : For a subtle kick, adjust to taste.

For the Guacamole

• 3 ripe avocados : For a creamy, luscious guacamole base.
• ¼ cup cooked corn kernels : Adds crunch and a hint of sweetness.
• ¼ cup canned black beans : Drained and rinsed; provide colour, protein, and extra bite.
• ¼ cup finely chopped red onion : Brings a zesty note and visual appeal.
• 1 medium tomato : Seeded and finely diced for freshness.
• 2 large chillies (optional) : Seeded and finely chopped; add heat or use just for garnish if serving kids.
• ½ bunch fresh coriander/cilantro : Chopped for herbal fragrance.
• ½ tsp ground cumin : For a subtle earthy depth.
• 3 tbsp fresh lime juice : Essential for brightness and to keep the avocado green.
• Salt and freshly ground black pepper : Adjust to taste at the end.

Ingredient swaps:

• No coriander? Use flat-leaf parsley or chives for a fresh twist.
• No lime? Lemon juice plus a little zest works too.
• Can’t handle heat? Skip the chillies, or use mild chilli flakes.

How to Make Sweet Potato Guacamole Bites

For the Roasted Sweet Potatoes

• Preheat your oven to 180°C (350°F), rack in the lower third.
• Prepare your trays: Line two rimmed baking trays with foil, lightly brush with olive oil to prevent sticking.
• Arrange the sweet potato rounds in a single layer, then brush the tops with more olive oil.
• Season with salt and freshly ground black pepper to taste.
• Roast for 15-18 minutes, until the rounds are soft and golden underneath.
• Cool slightly before topping.

For the Guacamole

• Halve and pit the avocados. Scoop out the flesh into a bowl.
• Mash with a fork, leaving some chunky pieces for texture.
• Add corn, black beans, red onion, tomato, chillies (if using), coriander, cumin, and lime juice.
• Season with salt and pepper, mix gently.
• Taste and adjust seasoning, acidity, or spice if needed.

To Assemble

• Top each sweet potato round with a generous spoonful of guacamole.
• Garnish as you like: extra coriander, diced chillies, or a sprinkle of sweetcorn.
• Serve immediately for the freshest flavour and best texture.

Make Ahead, Storage & Serving Tips

– The day before: Prep the guacamole, cover with cling film pressed directly on the surface to prevent browning, and refrigerate. Slice the sweet potatoes and store them in a bowl of lemon water in the fridge.

– Speed tip: You can pre-slice and freeze the raw sweet potato rounds; roast straight from frozen on party day.

– On the day: Roast sweet potatoes, assemble with guacamole just before serving for the best texture and colour.

– Leftovers: Roasted sweet potatoes keep for 2-3 days in an airtight container in the fridge. Guacamole keeps for up to 24 hours (film directly touching the surface to prevent browning). Guacamole doesn’t freeze well.

Frequently Asked Questions

– Can I peel the sweet potatoes? Yes, but leaving the skin helps the bites hold together and adds texture and nutrients. Just scrub well before slicing.

– Oven vs Air Fryer : which is better?

• Both work! The air fryer is faster: cook at 190°C (375°F) for 12-15 minutes, flipping halfway.
• The oven is great for large batches (15-18 minutes at 180°C).

– Lime or lemon juice for guacamole? Lime is classic for authentic flavour, but lemon juice plus zest is a great substitute if that’s all you have.

– How do I keep guacamole from browning? Press plastic wrap directly onto the surface and store in the fridge. Citrus juice also helps, but try to serve within 24 hours for best colour.

– Is tomato essential in guacamole? Not at all! Traditional Mexican guacamole is usually tomato-free. If adding, seed the tomato and drain well to avoid watery guacamole.

Troubleshooting & Tips for Perfect Bites

– Toppings sliding off? Pat roasted sweet potato slices dry before topping with guacamole.

– Sweet potato not tender? Cut slices 7-10 mm thick and use a convection oven for even roasting.

– Guacamole bland? Taste and season right before serving, adjusting salt, lime, and chilli as needed.

– Guacamole watery? Drain tomatoes and onions well before adding to the mix.

– Rounds breaking? Leave the skin on for stability and handle with care during assembly.

– Too mild? Add extra lime juice or a dash of chilli oil just before serving for a flavour boost.

 Other appetizers to try

• Easy creamy and smooth hummus recipe
• Avocado Mousse and Smoked Salmon Verrines
• Mini Shrimp Tacos : Crispy and Zesty