Crispy Sweet Potato Rounds with Guac and Feta
These sweet potato bites deliver a perfect balance of crispy, caramelized edges and creamy centers topped with fresh guacamole. Roasted at 180°C until golden, the thin rounds become sturdy vehicles for a vibrant avocado topping studded with cherry tomatoes and red onion. Bright lemon juice cuts through the richness while crumbled feta adds tangy contrast and parsley brings herbal freshness. This dish suits vegetarians, health-conscious eaters, and anyone seeking a quick, nutrient-dense appetizer or side. Serve at room temperature for casual entertaining, weeknight dinners, or as a make-ahead lunch component. What sets this version apart is the emphasis on textural contrast—the snap of roasted potato against creamy guacamole—and the restraint of oil, using just a spray rather than heavy coating.
Ingredients
- 5 ½ oz sweet potato, peeled and cut into rounds
- 3 ½ oz avocadoGreek yogurt mixed with herbs1:1dairyvegetarianadds dairy
creamier but tangier; removes avocado's richness
Full guide → - 2 ¼ oz cherry tomatoes, finely chopped
- ½ oz red onion, finely chopped
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper, ground
- ⅛ cups feta cheese
- parsley, fresh, or cilantro
- ⅝ tsp olive oil, spray
Instructions
- 1
Peel the sweet potato and cut into thin rounds.
- 2
Line a baking tray with baking paper, arrange potato rounds, spray lightly with oil, and season with salt.
- 3
Roast in a preheated oven at 350°F for 10-15 minutes until golden and crisp at edges.
- 4
Mash the avocados in a bowl.
- 5
Fold in finely chopped cherry tomatoes and red onion.
- 6
Season the guacamole with lemon juice, salt, and ground black pepper.
- 7
Spoon the avocado mixture over each roasted sweet potato round.
- 8
Crumble feta cheese over the top and garnish with fresh parsley.
Tips
Cut sweet potato rounds to uniform thickness (about 5 mm) to ensure even roasting. Thinner rounds crisp faster but may tear; thicker ones stay creamy inside but take longer.
Make guacamole no more than 20 minutes before serving to preserve color and texture. Press plastic wrap directly onto the surface if preparing ahead.
Don't over-mash avocado; leave it slightly chunky for better texture contrast against the smooth rounds and crisp potato.
Good to Know
Refrigerate assembled bites in an airtight container for up to 2 hours; guacamole discolors and softens with time. Roasted potatoes keep separately for 3 days.
Roast sweet potato rounds up to 1 day ahead and store in airtight container. Prepare guacamole and assemble within 20 minutes of serving for best color and texture.
Serve at room temperature as an appetizer, side dish, or light lunch. Pairs with sparkling water, white wine, or herbal tea.
Common Mistakes
Cut rounds to inconsistent thickness to avoid uneven roasting and some edges burning while others remain pale.
Oversalt at the roasting stage to avoid an inedibly salty base that guacamole cannot balance.
Over-mash avocado to avoid losing textural contrast and creating a paste that lacks character.
Substitutions
Dairy-Free Swaps
creamier but tangier; removes avocado's richness
Full guide →General Alternatives
FAQ
Can I make these ahead for a party?
Roast potatoes 1 day ahead and store covered. Assemble no more than 30 minutes before serving; guacamole browns quickly and the potato crisps soften when topped. Transport unassembled and layer just before guests arrive.
What if I don't have an oven?
Pan-fry potato rounds in 1 tablespoon olive oil over medium-high heat for 3-4 minutes per side until golden. You'll lose some crispness but gain a different texture. Air fryer also works at 200°C for 8-10 minutes.
Can I freeze these bites?
Freeze only the roasted potatoes in a single layer, then in a freezer bag for up to 2 months. Do not freeze assembled bites; guacamole and feta degrade. Thaw potatoes, reheat briefly at 180°C if desired, then top fresh.