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Southwestern Sweet Potato Bites

Spicy Southwest Sweet Potato Bites - LisaGCooks.com
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Southwestern Sweet Potato Bites

I have a confession to make, I’ve never been a huge fan of sweet potatoes or yams.  Any root vegetables really.  To be honest, I find them smushy.   I may have mentioned this before and may have forgotten; it appears baby brain is here to stay 🤔

Smushy and sweet…. Sweet potatoes that is.  I find sweet potatoes smushy and sweet.

Spicy Southwest Sweet Potato Bites - LisaGCooks.com [2]

I much prefer fresh, crunchy veggies that you feel in your teeth when you eat them; cold, juicy, crispy, crunchy – tangy.

Well with this recipe I have all of the above (including the smush 😕).

Mike absolutely loves sweet potatoes so to be fair I should make them!  In my attempt to make Mike a nice dinner I added some fresh crunch and zing.

Spicy Southwest Sweet Potato Bites - LisaGCooks.com [3]

I love how the heat from the jalapeño peppers is muted by the ranch dressing but all the intense flavour is still there.

This recipe can be on the table in under 15 minutes (with the help of your microwave) and it is frickin delicious.  I’m totally making this again 👍🏻👍🏻👍🏻

Spicy Southwest Sweet Potato Bites - LisaGCooks.com [4]

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Southwestern Sweet Potato Bites

Spicy Southwest Sweet Potato Bites - LisaGCooks.com

Classic Sweet potatoes with fresh, crunchy veggies and a creamy ranch dressing to compliment the heat of the fresh jalapeño peppers 🙂

  • Author:
  • Prep Time: 5 Minutes
  • Cook Time: 11 Minutes
  • Total Time: 16 minutes
  • Yield: 4

Ingredients

2 Large (about 2 pounds) sweet potatoes (skin scrubbed clean)

1/4 – 1/2 Cup Ranch dressing

1 Medium tomato diced

1/2 Cup Corn

3 Green onions, sliced

1 Jalapeño pepper (seeds and all), diced

(Coarse) salt

Pepper

Instructions

Now you can either bake your sweet potatoes (400 for about an hour until fork-tender) or you can do what I did which is microwave them!  It tastes identical in a fraction of the time!  Simply press the Potato button twice (for two potatoes!).

When the potatoes are cooked and cool enough to handle, slice them into one inch discs/slices (with the skin still on).

Lay them on a platter and then drizzle with the ranch dressing.

Then top evenly with the tomato, corn, green onion and jalapeño peppers.

Season lightly with coarse salt (or regular if you don’t have any but then you should really get some!) and pepper.

Notes

  1. I just used frozen corn kernels.
  2. Feel free to reserve a few pretty slices of the jalapeño pepper for presentation 😊

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