Are you looking for a new appetizer, a fun recipe for Cinco de Mayo, or some nosh that’s easy to make and super special to serve a crowd? These sweet potato bites with avocado and shrimp are a delicious southwestern Tex-Mex style appetizer that is guaranteed to please everyone. They are Paleo, Whole30, dairy-free and gluten-free. The flavor combination may sound a bit bizarre, but trust me, it’s going to be one of the best apps you’ve ever tasted. Get the recipe…
The beauty of these Sweet Potato Bites is that it’s not an exact science and it can be easily scaled to feed a crowd. Sweet potatoes come in all sizes. One large sweet potato should yield approximately 10 pieces.
You can top with one large shrimp or two small shrimp. Pick fresh or frozen. If frozen, be sure to thaw and dry before sauteeing.
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Recipe Notes and Hacks
You can make your own guacamole or use store-bought. Just make sure all of the ingredients are whole foods and without additives.
For smaller pieces, check at about 30 minutes. You will probably want to cook the larger pieces 40-45 minutes.
Sweet Potato Bites with Avocado and Shrimp Recipe
Sweet Potato Bites with Avocado and Shrimp
Paleo, Whole30, dairy-free and gluten-free
- 1 Large Sweet Potato Organic if possible
- 1/4 Cup Guacamole Homemade or purchased
- 10-20 Shrimp
- 1 TBSP EVOO or Avocado Oil Organic is best!
- 1 TBSP Taco or Southwest Seasoning We love Primal Palate!
- 2 tsp Fresh Cilantro Optional for garnish
Preheat the oven to 400 degrees.
Cut the ends off the sweet potato and peel.
Cut into slices. One large sweet potato should yield around 10 pieces.
Place the slices on parchment paper on a baking sheet.
Spray the tops with avocado spray (or your favorite organic baking spray).
Sprinkle the top with half of the taco seasoning.
Bake at 400 degrees for 30 minutes (more or less depending on the size of the pieces).
With 10 minutes left, saute the shrimp with olive oil and the remaining taco seasoning.
Once the sweet potato bites are slightly brown, remove from oven.
Top with a spoonful of guacamole and then either 1 large shrimp or 2 small shrimp.
Optional - garnish with cilantro.
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