Topped with crisp bacon, green onions and sour cream, these baked sweet potato hors d’oeuvres could be crowned the champion of your next cocktail party. For best results, look for sweet potatoes that are long and thin, roughly 2 1/2 inches wide.
2 large sweet potatoes (about 1 1/2 pounds), peeled and cut crosswise into (1/2-inch) thick rounds
1 tablespoon all-purpose flour
1 teaspoon fine sea salt, divided
Olive spray oil
1/2 cup sour cream or crème fraîche
Zest of 1 Satsuma tangerine, clementine or small orange
2 green onions, thinly sliced (about 1/4 cup)
Preheat the oven to 400°F. Bake bacon on a foil-lined baking sheet until almost crisp, about 15 minutes. Transfer to a paper towel-lined plate to let drain, and then finely chop.
In a large bowl, toss sweet potatoes with flour and 3/4 of the teaspoon salt. Spray a large baking sheet with oil and then arrange sweet potatoes in a single layer. Spray tops with oil and bake on the bottom third of the oven, flipping once, until golden brown and tender, 20 to 25 minutes; set aside to let cool until warm.
In a small bowl, stir together sour cream, remaining 1/4 teaspoon salt and zest. To serve, top each round of sweet potato with a dollop of sour cream, bacon and green onions.
Per Serving: Serving size: 2 bites, 60 calories (35 from fat), 3.5g total fat, 2g saturated fat, 10mg cholesterol, 260mg sodium, 5g carbohydrates, (1 g dietary fiber, 2g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.