These healthy Super Bowl snack bites make roasted sweet potatoes into an irresistible finger food! Packed with flavor and nutrients, these bite-sized wonders are the perfect crowd-pleaser for a Super Bowl spread.
Whether you’re there for the Taylor sightings or to support your favorite team, there’s one thing we all need for the Super Bowl: great food. You already know there will be three bags of chips and salsa at the appetizer table, and possibly a hot buffalo chicken dip. But here’s a fun idea that will be the recipe everyone will be talking about: Super Bowl snack bites!
Instead of chips or potato skins, roasted sweet potato rounds make a deliciously spiced carrier for an irresistible burst of toppings. We created this recipe years ago, inspired by the concept of loaded potato skins, but these babies are loads easier to make and just as satisfying.
We make these for every year for our Super Bowl and they’re always a hit (in fact, our friends make sure we’ve got them covered). They feature:
Tender roasted sweet potato rounds, spiced with garlic powder and cumin
A sprinkle of Monterrey Jack and cheddar cheese
The crunch of thin sliced green onions
A cool dollop up sour cream
A drizzle of hot sauce
Put it all together, and it’s a recipe that everyone will go crazy for, built on nutrient-dense sweet vegetables with a hint of cheese and sour cream…instead of the other way around! Enjoy the game and let us know if you try this recipe that will become “famous” at your tables of snacks!
This healthy Super Bowl snack bites recipe is…
Vegetarian and gluten-free. For dairy-free and vegan, omit the cheese and use cashew cream in place of the sour cream.
These healthy Super Bowl snack bites make roasted sweet potatoes into an irresistible finger food! Packed with flavor and nutrients, these bite-sized wonders are the perfect crowd-pleaser for a Super Bowl spread.
Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).
Notes
Note: This recipe makes enough for about 1 baking sheet of rounds; we had a few rounds left over that spilled onto a second sheet.
Tip: Another option for a garnish is Coconut Bacon, which adds a pop of salt and crunchy texture.
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