These colourful sweet potato bites are a fab lower-carb, gluten-free option if you’re looking to switch up your party food spread. Dolloped with zesty whipped avocado, crispy chorizo and pickles, they’re an easy, crowd-pleasing snack that will disappear quickly.
I truly think you can’t go wrong with this combination of flavours. Anything sweet, spicy, zesty, creamy and crunchy is going to be a winner and these lovely little bites have all of those elements going on. You’ve got sweetness from the sweet potatoes themselves, the chorizo gives you something crispy, smoky, spicy and salty, the whipped avocado is creamy and zesty and the pickled onions give you that lovely tangy hit that cuts through the richness of the avocado.
They’re also very simple. Just slice your sweet potatoes, throw them in the oven, then prep the toppings. You can even prep everything ahead of time, then just assemble them when you’re ready to serve. They’re also great if you’re catering for anyone gluten-free, or if you just want something a little lighter in a sea of party food ideas that tend to be more carb-focused.
- Sweet potatoes. Try to find ones that are long and thin, so you get little uniform discs. There’s no need to peel them.
- Avocado. It’s important you use a ripe avocado for the best flavour and texture.
- Scallions (spring onions). You’ll use these in two ways – in the whipped avocado topping and as a cute little curly garnish on top. If you don’t like them, you could just use extra mint leaves, or cilantro (coriander), flat-leaf parsley or even basil.
- Pickled onions. I love the zing these bring to the bites – they cut through the sweetness and creaminess and really finish them off beautifully (they also bring a gorgeous pop of colour). You could use another pickle though if you like – try chopped gherkins.
- Chorizo. This is the crispy, salty element of the bites. I LOVE the smokiness of chorizo and it’s a great one to pair with the avocado, but streaky bacon also works, or, make the bites vegetarian and use pan-fried cubes of halloumi cheese. I also like a quick tomato salsa with these (mix chopped cherry tomatoes with black beans, lime juice and salt).
- Mint. Swap this for flat-leaf parsley, cilantro or basil if you like.
How to make them
Slice your sweet potatoes into thin discs, then toss with olive oil and salt and pop into the oven to bake. While they’re in the oven, cook your chorizo until lovely and crispy, and make the whipped avocado.
PRO TIP: All of the separate elements for the bites can be prepped ahead of time (up to 3 days), and then you can just assemble them when you’re ready.
Pile a heaped teaspoon of the whipped avocado onto each sweet potato slice, then top with a couple of pieces of crispy chorizo (I also like to drizzle some of the chorizo oil from the pan on top for more flavour!) Finish with the pickled onions and the curly scallions.
Complete your holiday season menu with these ideas
Got a question?
You can prepare the different elements ahead of time, then just assemble them when you’re ready to serve. They’ll be fine at room temperature once assembled for a good few hours if you really want to get ahead too. The sweet potato slices, whipped avocado and crispy chorizo will be fine for about 5 days if stored in the fridge. Bring the sweet potato and avocado to room temperature if possible before serving, for the best flavour. I like to pop the chorizo in the microwave for 15 seconds to heat it slightly before assembling the bites.
Try streaky bacon, or cubes of halloumi for a vegetarian version. You could also mix a quick salsa with cherry tomatoes, black beans, a little lime juice, salt and chopped scallions and pile that on top.
The lime juice helps with this, but over time it will start to discolour a little, as it’s exposed to the air. If you’re making the whipped avocado ahead of time, press a piece of cling film directly onto the avocado in a container, then cover with the lid. This will help it stay bright green for longer, as it limits oxygen exposure.
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print