This is a delicious and filling appetizer for Super Bowl Sunday or really any day! It is packed with protein and fiber from the beans and carbs from the potatoes. It is super easy to make and ready in under an hour.
What you will need for this recipe:
- Medium Mixing Bowl
- Baking Tray + Parchment Paper
- Sweet Potatoes: you can use regular potatoes if you don’t have or like sweet potatoes
- Olive Oil
- Red Onion
- Beans: Use black beans, pinto beans or the Bean Trio from Whole Foods
- Jalapeno: Adding a jalapeno is optional if you want some spice! If you don’t like a lot of spice, try to avoid the jalapeno seeds
- Corn
- Cilantro: adding fresh cilantro on top is optional, but adds a lot of flavor to the dish
- Lime
- Paprika
- Dairy Free Yogurt: I used Culina dairy free yogurt, but any dairy free or regular plain unflavored yogurt works
Tips:
- If you can prep and make the filling in advance and let it sit with the sauce, I highly recommend doing that so the mixture can soak up the most amount of flavor
- Prep your sweet potatoes in advance and store them cut and raw in a sealed container in the refrigerator for up to 2 days
- You can use store bought sour cream to speed up the prep for this
How to Store:
- These are best enjoyed the same day, but you can store the bean mixture in the refrigerator in a sealed airtight container for up to 3 days!
Sweet Potato Sliders
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 2 sweet potatoes, cut into ¼’’ thick circles
- 1 tbsp olive oil
- 1/2 red onion, diced small
- 1 15oz can black beans
- 1/2 jalapeno, diced
- 1 cup corn kernels, canned or frozen
- fresh cilantro (optional)
Sauce
- 1 lime, juiced
- 2 tsp olive oil
- 1/4 tsp salt
- 1/2 tsp paprika
Sour Cream
- 1/4 cup plain dairy free yogurt
- 1 tsp lime juice
- 2 tsp water (if needed)
- sprinkle of salt
Instructions
- Preheat the oven to 400 degrees and line a baking tray with parchment paper.
- Cut your sweet potatoes into ¼’’ thick circle slices and place them on the baking tray.
- Coat sweet potatoes with olive oil and cook for 20 minutes, then flip over and cook for another 10 minutes.
- While sweet potatoes cook, make your bean topping by dicing onion, jalapeno, and prepping your corn so it’s cooked and at room temperature (microwave if frozen, drain if using canned, cook if raw). Place all topping ingredients into a medium mixing bowl.
- In a small bowl, make your sauce and then add it to the bean filling bowl and coat well.
- In another small bowl, make your sour cream by mixing all of the ingredients together.
- Remove the sweet potatoes from the oven, let cool, and then top with bean filling, the sour cream and fresh cilantro and ENJOY
Did you make this recipe?Tag @girlswhoeat!
