The Perfect Appetizer: Sweet Potato Sliders

Let’s talk sweet potatoes for a minute. The possibilities are endless when it comes to this root vegetable. Sweet potatoes have taken on a new role in the foodie world, ranging from sweet to savory. Before we delve into the many roles they can play in the kitchen, we must answer the question: “what makes sweet potatoes so great?” First of all,  they contain loads of nutrients including vitamin A, vitamin B5 and B6, thiamin, etc. Also, they promote heart health, controlling blood sugar, embody anti-inflammatory benefits, and help to protect skin and hair. If you happen to get your hands on purple sweet potatoes, those contain even more antioxidants than orange potatoes!

If you want to try a healthy, nourishing meal, try these sliders. One of my personal favorites is a loaded sweet potato bowl! I roast sweet potatoes and pair it with some yogurt, peanut butter, golden raisins and sometimes even roasted cinnamon zucchini! (Don’t knock it ’til you try it). With these sweet potato sliders, you can have the best of both worlds. 

At your next get together, these appetizer sliders will be the hit of the party! Not only are they tasty, but they also bring a fun creativity into the mix. 

Sweet Potato Sliders
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Ingredients
  1. 2 large sweet potatoes, peeled and sliced
  2. Oil spray
  3. Pinch of pink Himalayan sea salt
Savory Toppers
  1. 1 avocado
  2. 1/4 cup chopped red onion
  3. Fresh cilantro
  4. 1/4 tsp garlic powder
  5. Squeeze of lemon juice
  6. Salt and pepper to taste
Sweet Toppers
  1. Pomegranate seeds
  2. Yogurt of choice (I use Siggi's)
  3. Nut butter of choice (I use Wild Friends and Woodstock)
  4. Granola of choice (I use Purely Elizabeth)
Instructions
  1. Preheat oven to 400 degrees, spray baking sheet with oil spray and line potato slices evenly. Roast for 40 minutes, turning halfway through.
  2. In a small bowl, mash avocado and add the chopped onion, chopped cilantro, and season with salt, pepper, and garlic powder.
  3. Place yogurt, pomegranate seeds, and granola in separate bowls.
  4. Top the roasted potatoes with any topping of your choice and devour!
Wise + Well http://www.wiseandwell.co/

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Abigail Harris
Written by Abigail Harris
Abby is a college student studying Biology, who aspires to become a Neonatologist and is also an active member in Kappa Delta sorority. She has a passion for sharing health and nutrition and invites others to join her on her journey to seeking balance. When she’s not in the kitchen, you can catch her out for a run or spending time with her family and friends. Follow her on Instagram @therunningcarrot and on her personal blog, therunningcarrot.wordpress.com.