Ingredients
Sweet Potato Rounds
- 2 medium sweet potatoes
- Extra virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
Avocado Tartare
- 1 teaspoon sesame oil
- 2 teaspoons fresh lemon juice, plus extra for squeezing
- ¼ teaspoon Dijon mustard
- ¼ cup diced red onion
- 1 medium-large ripe avocado
- Sea salt, to taste
Toppings
- 1 watermelon radish, thinly sliced and cut into half moons
- 2 teaspoons sesame seeds (white or black)
- Coarse sea salt, to garnish
Instructions
- Preheat Oven: Begin by preheating your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and enable easy cleanup.
- Slice Sweet Potatoes: Slice the thick middle portion of the sweet potatoes into rounds thinner than ¼ inch but thicker than ⅛ inch, aiming for 14 to 16 slices. Reserve the ends by chopping them into cubes for another use if desired.
- Prepare and Roast Rounds: Arrange the sweet potato rounds in a single layer on the lined baking sheet. Drizzle with extra virgin olive oil, then sprinkle evenly with sea salt and freshly ground black pepper. Roast for 20 minutes.
- Flip and Continue Roasting: After 20 minutes, turn the sweet potato slices over and roast for an additional 10 to 15 minutes until tender and cooked through.
- Make Avocado Tartare Base: While the sweet potatoes roast, whisk together sesame oil, fresh lemon juice, Dijon mustard, and a few pinches of sea salt in a medium bowl. Stir in the diced red onion, then set aside to allow flavors to meld.
- Add Avocado: When the sweet potatoes are nearly done, dice the ripe avocado and gently fold it into the tartare mixture. Add an extra squeeze of lemon juice and season with sea salt to taste.
- Assemble Bites: Top each roasted sweet potato round with thin slices of watermelon radish followed by a generous spoonful of avocado tartare.
- Garnish and Serve: Sprinkle sesame seeds and coarse sea salt over the assembled bites for added texture and flavor. Serve immediately while warm or at room temperature.
Notes
- For even cooking, try to keep sweet potato slices uniform in thickness.
- Watermelon radish adds a peppery crunch but can be substituted with thin cucumber slices if unavailable.
- Use ripe avocado for creamy tartare; underripe will affect texture and flavor.
- These bites can be prepared a few hours ahead; keep avocado tartare chilled and assemble just before serving.
- Leftover roasted sweet potato ends can be seasoned and roasted for a delicious snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
