Sweet potato bites

Sweet potato bites

Total: 45 min. | Active: 30 min.
Nutritional value / person: 204 kcal
, Fat: 14 g
, Carbohydrate: 13 g
, Protein: 5 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sweet potatoes

1 tbsp olive oil
½ tsp smoked paprika
½ tsp salt
2 sweet potatoes, peeled and cut into approx. 1 cm slices

Veggie bites

75 g cream cheese
1 tbsp thyme leaf, finely chopped
1 organic lemon, use grated zest
¼ tsp salt
50 g pecan nuts, toasted, halved
some thyme leaf

Prawn bites

½ ripe avocado, diced
50 g cream cheese
1 organic grapefruit, a little grated zest and 2 tsp of juice
1 red chilli, deseeded, finely chopped
oil for frying
¼ tsp salt
120 g shelled, cooked prawn tails (e.g. organic jumbo prawns)
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How it's done

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Sweet potatoes

Mix the oil, paprika and salt in a bowl, add the sweet potatoes, mix. Spread onto a baking tray lined with baking paper.

Roast for approx. 15 mins. in the centre of an oven preheated to 200°C.

Veggie bites

Mix the cream cheese, thyme and lemon zest, season with salt, transfer to a piping bag with a smooth nozzle (approx. 1 cm in diameter), pipe on top of half of the sweet potatoes. Insert two pecan nut halves into each, sprinkle with the thyme leaves.

Prawn bites

Mix the avocado, cream cheese, chilli, grapefruit zest and juice, season with salt. Spoon on top of the remaining sweet potatoes.

Heat the oil in a frying pan, fry the prawn tails for approx. 1 min., arrange on top of the sweet potatoes. Top with grapefruit zest.

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