Sandbar Sweet Potato & Avocado Bites
Tender sweet-potato rounds are topped with lime-avocado mash and black beans.
Food safety
Wash sweet potatoes and avocado before cutting; refrigerate avocado topping if it is not used right away.
Equipment
- Baking sheet
- parchment
- bowl
- fork
Ingredients (for 4 servings)
- 2 medium sweet potatoes, scrubbed and cut into ½-inch rounds
- 1 tablespoon olive oil
- 1 ripe Florida avocado
- 1 teaspoon fresh lime juice
- ½ cup canned black beans, rinsed and drained (85 g)
- 2 tablespoons chopped cilantro
- ¼ teaspoon salt
- Black pepper
- pinch of cumin
- optional
Directions
Heat oven to 425°F (220°C). Line a baking sheet with parchment.
Toss sweet-potato rounds with olive oil, salt, and pepper. Arrange in a single layer.
Roast 20–25 minutes, turning once, until tender and lightly browned.
Mash avocado with lime juice, cilantro, and optional cumin.
Spoon avocado onto each warm round and top with a few black beans. Serve promptly.
Skill taught
Roasting vegetables until browned while keeping the centers tender.
Affordable substitution
Use canned or frozen corn in place of black beans.
Party option: Arrange the rounds on a tray and set out extra cilantro and lime wedges.
Relaxed option: Serve the roasted rounds with avocado and beans as a small open-face snack plate.
Leftovers and storage
Store sweet-potato rounds and avocado topping separately in the refrigerator for up to 2 days; assemble after reheating.