Vegan Stuffed Sweet Potato Bites
These little rounds are everything you want in a crowd-pleasing appetizer or snack — naturally sweet, smoky, and satisfying without a single animal product in sight. The sweet potato slices roast at high heat until their edges caramelize and their centers turn buttery soft, giving you the perfect edible base for the filling. A quick skillet mixture of black beans, corn, cumin, smoked paprika, and chili powder comes together while the oven does the heavy lifting, so the whole thing is surprisingly low-effort for how impressive it looks on a platter. A squeeze of fresh lime juice brightens the filling just before it hits the sweet potato rounds, and the diced avocado and cilantro on top add creaminess and freshness that tie everything together. Every ingredient here is whole and straightforward — no dairy, no eggs, no hidden animal-derived additives to second-guess at the store. This recipe makes about 18 bites and serves 6, so it's a natural fit for a party spread, game day table, or a light weeknight dinner where everyone can grab and go. A drizzle of hot sauce at the end is completely optional, but honestly, highly recommended.
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Learn more →Ingredients
6 servings
For the sweet potato rounds
- 2 medium sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper
For the filling
- ½ small red onion, finely diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- 1 tbsp lime juice (from about ½ lime)
For serving
- 1 ripe avocado, pitted and diced
- 2 tbsp fresh cilantro, roughly chopped
- lime wedges, for serving
- hot sauce, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/2 inch thick — you should get roughly 18 rounds total. Arrange them in a single layer on the prepared baking sheet, brush both sides with 1 1/2 tbsp of the olive oil, and season with 1/4 tsp of the salt and the black pepper.
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