Teetering on that fine, yet often necessary line of wildly impressive meets minimal effort, these two bite sweet potato boats are just the appetizer to kick off any great gathering. Vibrant and seasonal, celebrating winter produce at their peak, each mini spud is piled high with creamy guacamole and spiced cauliflower, sautéed with warming cumin, turmeric, and fire roasted tomatoes. Finger food at its very finest, these bites can be made into more of a complete and make-ahead friendly workweek meal, substituting smaller potatoes for larger and doubling each serving size or serving each component deconstructed over a bed of your favorite greens.
Sweet Potato Bites with Guacamole and Spiced Cauliflower [serves 8]
8 mini sweet potato
1 tablespoon olive oil
1 cup cauliflower florets, sliced very small
1 clove garlic, minced
1 cup (canned) diced fire roasted tomatoes, with juice
¼ teaspoon ground cumin
pinch of ground turmeric
salt & pepper
1 cup guacamole, homemade or store bought
cilantro leaves, lime juice & pumpkin seeds to garnish
Preheat oven to 425 degrees F, rack in the middle. Link a baking sheet with parchment paper.
Thoroughly wash each potato, then make a quarter-inch deep slit, lengthwise, down each one’s center. Place on parchment, slit side up, and bake for 60-70 minutes, or until potatoes are very soft to the touch. Remove from heat, half each potato lengthwise. Using a fork, gently mash the inside of each potato, making sure the shape of the potato’s halves and the potato’s skins remain intact.
Meanwhile, in a medium skillet, heat olive oil over medium-high heat. Add cauliflower and garlic and sauté, stirring frequently, until cauliflower is just browning (about 5-8 minutes). Stir in diced tomatoes, cumin, turmeric, and desired amount of salt and pepper, then continue to sauté for an additional 5 minutes, or until mixture is well combined and cauliflower is fork tender. Remove from heat.
To Assemble: Place potato halves on desired serving tray, mashed sides facing up. Top each one with 1 tablespoon guacamole, and equal amounts of cauliflower mixture. Garnish with cilantro leaves, a squeeze of fresh lime, and pumpkin seeds (raw or toasted pepitas), serve and enjoy!
Nutritional Information [per 2 potato boats]
160 Calories, 6.5g Fat, 24g Carbohydrates, 4g Fiber, 9.5g Sugar, 3.2g Protein