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Sweet Potato Bites with Black Bean Hummus & Guacamole

  • Total Time: 55 minutes
  • Yield: 6-8 1x


  • 2 medium sized sweet potatoes, works best of they are long and skinny
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1 cup guacamole, homemade or storebought
  • Chopped cilantro and green onion for garnish, if desired

Black Bean Hummus:

  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 tablespoons tahini
  • Juice of 1/2 a lemon
  • 1 clove garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Pre-heat oven to 400 degrees Fahrenheit. Slice the sweet potatoes in rounds that are about 1/4 an inch thick. Place the sweet potatoes in single layer on a large sheetpan and toss with olive oil and spices. Roast sweet potatoes until fork tender, flipping once, about 35 minutes.
  2. While the sweet potatoes are roasting make the hummus. Add all hummus ingredients to a food processor and blend until desired consitency. You may need to add in a small amount of water to make it a smoother texture. I added in about 1 tablespoon of water.
  3. Place the sweet potato rounds on a large plate and top each one with a spoonful of hummus and guacamole. Top with chopped cilantro and green onion, if desired.
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Category: Appetizer, Gluten Free, Vegan