Sweet Potato Bites
Who doesn’t love sweet potato?! It’s such a versatile vegetable, and a fantastic way of getting more fibre in your diet (your gut will thank you later!). These Sweet Potato Bites are my go-to when I want to make something a bit fancy to take to a social event. They are always a hit with the crowd! They’re also super easy to make, and you could change the topping up to whatever tickles your fancy.
P.s. If you’re struggling with healthy eating, especially if it’s showing up as emotional eating, I’m running a Root Cause of Emotional Eating Webclass on Mon 22 May 7pm for Natural Medicine Week. It’s free! And you can sign up here.
Ingredients
Ingredients
- 4 slices thick-cut bacon
- 2 tbsp extra-virgin olive oil
- 2 sweet potatoes scrubbed clean, peels on
- 1 1/4 tsp sea salt
- 3/4 tsp black pepper
- 2 medium avocados peeled, pitted, and diced
- 1 tbsp fresh lime juice
- 1/2 tsp smoked paprika
- 2 tbsp cashew cheese (I used Nutty Bay)
- 3 tablespoons chopped parsley
Method
Method
- Preheat oven to 180 degrees C. Bake bacon for about 10-15min. Remove to a paper towel-lined plate and lightly pat dry. Once cool enough to handle, dice and set aside.
- If necessary, move the racks to the upper and lower thirds of the oven. Increase the oven temperature to 200 degrees C. Line two rimmed baking sheets with foil (if reusing one of the bacon sheets, change out the foil for a fresh piece). Brush sheets with 1/2 tbsp olive oil each.
- With a very sharp knife, slice the sweet potatoes into 1/2- to 1/4-inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush tops with the remaining 1 tbsp olive oil.
- Sprinkle with 1 tsp salt and black pepper. Bake for 20 to 25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through.
- Remove the pans from the oven, flip the slices over, then roast for an additional 8 to 11 minutes, until golden on top.
- Meanwhile, in a small bowl, combine the avocado, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, leaving the mixture slightly chunky. Set aside.
- Transfer the baked sweet potato slices to a serving plate. Top each with a spread of cashew cheese, a dollop of the avocado mixture, chopped bacon, and parsley. Serve warm or at room temperature.
About the Author
Filipa Bellette
Chris & Filly Functional Medicine
Filipa Bellette is Co-Founder of multi award-winning health practice Chris & Filly Functional Medicine. She is an accredited Nutritional Medicine Practitioner, specialising in Functional Medicine. She is also a PhD Scholar, writer & regularly featured in the media, such as nine.com.au, Forbes and Body+Soul.
Together with her husband Chris Bellette, Filipa has worked with over 2,000+ busy, burned-out clients in the past combined 20+ years. Their practice is best known for helping high-achieving parents with energy, mood and gut issues, end their body burnout…for good! They were recently awarded as Winner in the Australian Women’s Small Business Champion Awards 2022, Tasmanian State Winner & National Finalist for the Telstra Best of Business Awards 2022, and Highly Commended in the ATMS Natural Medicine Clinic of the Year Awards 2021.
Filipa’s own passion for helping parents, especially mums in their late 30’s & 40’s, have more energy, productivity and connection, came from her own personal experience of burnout, after juggling the demands of business, family, and her failing health.