February 2, 2021

Loaded Sweet Potato Bites

Sweet potatoes have really earned their way into our kitchen. When I was growing up the only connection I had to sweet potatoes were the canned ones served with marshmallows on Thanksgiving day. Yikes! This underappreciated spud came to life when they launched sweet potato fries in the 1980’s. The possibilities and variations since then have grown significantly.

Aside from being delicious, sweet potatoes are a nutritional power-house. Rich in vitamin C, vitamin B6, along with potassium and magnesium only scratch the surface of it’s value. More info can be found here on additional health benefits.

These beautifully golden and slightly charred potato bites are absolutely divine! A simple brushing of melted butter, salt and pepper and you could easily stop there. Gosh I love these. I decided to elevate these beauties with a dollop of sour cream, crispy bacon, and some green onions. A perfect side dish or appetizer to share. If you love sweet potatoes or need a recipe to convince your doubts, this is for you!

Let’s eat!🤍

Loaded Sweet Potato Bites

Creamy sweet potato inside and slightly charred on the outside topped with sour cream and bacon. These easy spuds make great appetizers or even a side dish to pork or chicken. So yummy and good for you!

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Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: people

Calories: 187kcal

Ingredients

2 large sweet potatoes you want to find ones that are longer in length
2 tbsp melted butter
4 slices cooked crisp turkey or pork bacon, crumbled
1/4 cup light sour cream we use the squeeze bottle to make it easier
1/4 cup sliced green onion
salt
ground black pepper

Instructions

Pre-heat oven to 425°F. Prepare a large sheet pan ("13×18") with parchment paper.

Peel sweet potatoes and cut them in 1-inch thick-rounds. Place them on the prepared baking sheet about 1/2 inch apart and brush each potato with melted butter. Sprinkle with a little salt and pepper, flip and repeat with melted butter, salt and pepper.
Roast potatoes for 20 minutes and flip to roast another 15-20 or until golden and charred in spots. Let cool for 5 minutes and dollop each potato with sour cream and sprinkle with bacon and green onion. Serve immediately.