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sweet potato bites on slate, focused on one in the middle garnished with coriander
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5 from 5 votes

Sweet Potato Bites

These mini sweet potato bites are served with a bacon and sun dried tomato guacamole. They're easy to make, perfect for a party and BURSTING with flavour!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, Finger Food
Cuisine: Universal
Servings: 40 bites
Calories: 397kcal
Cost: £1 / $1


  • 1-2 Large Greaseproof Baking Trays
  • Medium Size Mixing Bowl & Masher (for guac)
  • Large Mixing Bowl & Spatula (for potatoes)
  • Sharp Knife & Chopping Board


Sweet Potato

  • 2lb / 1kg Sweet Potatoes, scrubbed with skins left on (preferably around 2" in diameter)
  • 2.5 tbsp Olive Oil
  • 1 tsp EACH: Smoked Paprika, Cumin
  • 1/2 tsp EACH: Ground Coriander, Salt
  • 1/4 tsp Cayenne Pepper


  • 3x 9oz/250g ripe (but not bruised) Avocados, pitted & halved
  • 7oz / 200g Bacon, cooked, cooled & chopped (weight BEFORE cooked)
  • 1 cup / 125g Sun Dried Tomatoes, diced
  • 3 heaped tbsp Coriander/Cilantro plus more to garnish
  • 2 tbsp Extra Virgin Olive Oil (make sure it's extra virgin)
  • 1 Jalapeño, deseeded & diced
  • 1/2 small Onion, diced
  • 1 Lime, zest & juice
  • 1 small clove of Garlic, diced
  • 1/2 tsp Salt, plus more to taste if needed


  • Guac Seasoning: On a chopping board add onion, jalapeño, 2 heaped tbsp coriander/cilantro, lime zest and garlic. Mix together and dice into tiny pieces. Sprinkle over 1/2 tsp salt and begin spreading with the side of the blade of your knife until a paste forms.
  • Guac: Add into a medium sized bowl with avocados. Add in 2 tbsp extra virgin olive oil and the juice of 1 lime. Gently mash until everything has incorporated, leaving a few chunks here and there. Stir in your last heaped tbsp of coriander/cilantro and most of your sun dried tomatoes and bacon, saving some to garnish (if you want to keep the bacon crispy you can stir this through just before serving). Check for seasoning and adjust if needed.
  • Sweet Potatoes: Slice your sweet potatoes into 1/2" disks and combine in a large bowl with olive oil and seasoning. Space out on a large baking tray (use two if needed) and bake in the oven at 200C/390f for 30-40mins, or until lightly charred and cooked right through. Flip once around half way.
  • Serve: When cool enough to handle, serve up sweet potato disks with 1 heaped tsp guac on top. Sprinkle over some extra bacon, sun dried tomatoes and coriander/cilantro and serve up! See notes for make ahead.



a) Do I serve these hot or could? - Either! You can top the potato and serve right away (the potato will still be warm and the guac room temp) or you can store them in the fridge and serve cold.
b) How do I make these ahead of time? - If you want to make the whole thing I only recommend a few hours before serving, or the guac starts the brown and turns the potato soggy. You can make the guac ahead of time (2-3days) just cover with a layer (approx 1/2") of water so it doesn't oxidise. Place in an airtight container in the fridge and pour out water when needed. You can also make the potatoes ahead of time, just allow to completely cool then tightly cover in the fridge. Again, 2-3days should be fine. Then just stack and serve. If you're doing any of the above I definitely recommend stirring bacon through the guac just before serving/stacking so it stays crispy.
c) Calories - based on there being 40 bites in total and shared between 8 people (5 each).


Calories: 397kcal | Carbohydrates: 23.8g | Protein: 8.99g | Fat: 32.67g | Saturated Fat: 3.275g | Polyunsaturated Fat: 4.481g | Monounsaturated Fat: 13.109g | Trans Fat: 0.02g | Sodium: 439mg | Potassium: 1452mg | Fiber: 13.5g | Sugar: 3.63g | Vitamin A: 4743IU | Vitamin C: 39.3mg | Calcium: 114mg | Iron: 2.58mg