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!