Loaded Sweet Potato Bites are not only a great appetizer recipe but also a delicious side dish for this holiday season.
Can we talk for a second about side dishes and appetizers? Because I those two things are seriously my favorites! And during these couple of months they get elevated to food stardom, after all, there are all the parties and gatherings and important dinners (ahem Thanksgiving).
So obviously I’m spending my days thinking about the best appetizer and side dish recipes, what can I make that is easy but not too time consuming (after all I want to enjoy the party), and that’s a total crowd favorite while also being gluten free and dairy free? Well my friend, I think I found the answer.
And no, it’s not a french onion dip that’s also delicious! I’m talking about Loaded Sweet Potato Bites.
These Loaded Sweet Potato Bites can go from appetizer to side dish smoothly, so they have your back for this food-centric season. And they are incredibly delicious, as in I can’t stop eating them and I’m thinking about making a party just to have an excuse. That’s how good they are.
For me, the reason why they are so flavorful is that both the sweet potato and the topping are flavorful as opposed as only one of them. Keeping the sweet potato flavorful is what makes this recipe shine so much. The other great thing about them (besides the fact that they are mind blowing good and super versatile), is that they are really easy to whip up.
Even if you are a not a cooking pro you can make these in almost no time + all the ingredients are things that you probably already have in your pantry or fridge.
Loaded Sweet Potato
2 Sweet potatoes, washed
1 Cup chopped spinach, steamed
¼ Cup coconut yogurt
½ Cup grated red cabbage
1 Tsp garlic powder
1 Lemon juiced
2 Garlic cloves, minced
Salt and pepper to taste
Preheat oven to 320F.
In a skillet over medium-high heat fry the bacon for 2 minutes, flip and cook the other side for 2 more minutes or until crispy. Set aside
Use a fork to make holes in the sweet potatoes and take them to the microwave for 4 minutes, remove, and carefully cut into slices.
Take the slices and place them in a greased baking pan to bake them in the preheated oven for 25 minutes.
Meanwhile, in a bowl stir in the coconut yogurt, half the lemon juice, garlic powder, salt and pepper.
I a separate bowl mix the red cabbage with lemon juice and salt.
Take out the sweet potatoes from the oven, serve them with the coconut yogurt sauce, spinach, red cabbage, and bacon.