Savoury Sweet Potato Bites

Name: Savoury Sweet Potato Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10-12 bites
Cuisine: American
Ingredients: 2 medium sweet potatoes (about 500 g), scrubbed clean; 1 tbsp (15 ml) olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1/3 cup (80 g) cream cheese, softened; 1 tbsp sesame seeds; 1/2 tsp garlic powder; 1/2 tsp dried onion flakes; 1/2 lemon, juiced; Flaky sea salt to finish; Fresh chives, finely sliced (optional)

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Eat within 2 h after

Roasted sweet potato rounds topped with cream cheese, everything bagel seasoning, and a squeeze of lemon. The only savoury snack option that isn't rice-based — batch-roast a tray on Sunday and eat them cold from the fridge all week.

skilletPrep 10 min · Cook 20 min

restaurant10-12 bites

bolt

Carbs

~12g

exercise

Proteins

~2g

Ingredients

Base

2 medium sweet potatoes (about 500 g), scrubbed clean

1 tbsp (15 ml) olive oil

1/4 tsp salt

1/4 tsp black pepper

Topping

1/3 cup (80 g) cream cheese, softened

1 tbsp sesame seeds

1/2 tsp garlic powder

1/2 tsp dried onion flakes

1/2 lemon, juiced

Flaky sea salt to finish

Fresh chives, finely sliced (optional)

Notes

Choose sweet potatoes that are roughly the same diameter so the rounds cook evenly. Slice them about 1 cm (1/2 inch) thick — too thin and they crisp up, too thick and they won't be finger-food friendly. These keep well in the fridge for 4-5 days in a sealed container — top with cream cheese and seasoning just before eating so the rounds stay firm. For extra protein, swap cream cheese for a thin layer of hummus or cottage cheese.

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Slice the sweet potatoes into rounds about 1 cm (1/2 inch) thick. Toss in a bowl with olive oil, salt, and black pepper until evenly coated.

2 medium sweet potatoes (about 500 g), scrubbed clean

1 tbsp (15 ml) olive oil

1/4 tsp salt

1/4 tsp black pepper

Arrange the rounds in a single layer on the baking sheet — don't overlap. Roast for 20-22 minutes, flipping halfway, until tender and lightly golden on both sides. Let cool completely on the tray.

Topping

Spread a small dollop of softened cream cheese onto each cooled sweet potato round. Sprinkle with sesame seeds, garlic powder, dried onion flakes, and a pinch of flaky sea salt.

1/3 cup (80 g) cream cheese, softened

1 tbsp sesame seeds

1/2 tsp garlic powder

1/2 tsp dried onion flakes

Flaky sea salt to finish

Topping

Squeeze a little fresh lemon juice over the tops and finish with sliced chives if using. Serve immediately or store the plain roasted rounds in the fridge and top just before eating.

1/2 lemon, juiced

Fresh chives, finely sliced (optional)

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Savoury Sweet Potato Bites

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