Hummus and Sweet Potato Appetizer

Sometimes I just want a snack.

snacky bites…yes, with a bacon garnish

Having a lack of chips and crackers (thankfully) in my diet tends to limit my options, though, which can make social gatherings, parties, etc a challenge. Enter the sweet potato! Okay…the drier, yellowish-white variety is a sweet potato and the more moist, bright orange type is a yam…but no matter what you call it, be sure to choose the non-orange variety for this recipe. It will hold up better and not soften as much when you bake it. The sweet potato forms a nice foundation on which to pile your favorite toppings or to dip in salsa, guacamole, or Paleo-ified hummus. I used this recipe (beware…makes a very large serving size) and found it to be a dead ringer in terms of flavor.


2 yellow sweet potatoes

Spices (use what you like…I used cinnamon, cumin and some ground red pepper)

Coconut oil

Sea salt and pepper

Hummus, sauerkraut, olives or any topping of choice…get creative!


1. Preheat oven to 375 degrees. Line a baking sheet with foil.

2. Wash sweet potatoes and peel if desired. I left the peel on because I was feeling lazy. Slice into rounds a bit smaller than 1/4″.

ready to roast

3. Place sweet potato rounds on the baking sheet. Drizzle with oil and sprinkle spices on top. Toss until evenly coated.

4. Bake for ~15-20 minutes, checking frequently so that the bottoms do not burn.

5. Top with hummus and sauerkraut or olives or use as a chip substitute for salsa, etc.


3 thoughts on “Hummus and Sweet Potato Appetizer

  1. Hi…your link to the hummus recipe doesn’t work anymore. Can you post the recipe here on your blog? Thanks so much…just discovered your blog and love reading your recipes!

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