Crispy Sweet Potato Nacho Bites with Spicy Avocado Drizzle

These Crispy Sweet Potato Nacho Bites are a fun and vibrant twist on traditional nachos! Made with perfectly roasted sweet potato slices, they are crunchy on the outside and tender inside, giving you that satisfying texture you crave.

Topped with a spicy avocado drizzle that adds a creamy kick, this appetizer is both nutritious and delicious, perfect for game day or as a shared snack. The combination of flavors and textures will have everyone reaching for seconds!

Crispy Sweet Potato Nacho Bites with Spicy Avocado Drizzle

Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 8g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 2 large sweet potatoes, sliced into rounds
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 ripe avocado
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 tablespoon water (more if needed)
• Chopped fresh cilantro for garnish

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the sweet potato slices in a single layer on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway, until crispy and golden brown.
4. While the sweet potatoes are baking, prepare the spicy avocado drizzle. In a blender or food processor, combine avocado, lime juice, chili powder, and water. Blend until smooth and creamy, adding more water if necessary to achieve desired consistency.
5. Once sweet potato bites are done, remove them from the oven and let them cool slightly before serving.
6. Drizzle the spicy avocado sauce over the sweet potato nacho bites, and garnish with chopped fresh cilantro. Serve warm. Enjoy!

Notes

Note: Adjust the spice level of the avocado drizzle by adding more or less chili powder to taste.

For extra crunch, consider adding shredded cheese on top of the sweet potato bites before baking. If you’re looking for a milder option, you can reduce the amount of chili in the avocado drizzle.

These nacho bites are best served fresh, but you can store leftover components separately in the fridge for up to two days. To reheat, simply pop the sweet potato bites back in the oven at 375°F (190°C) for about 10 minutes until warmed through.