Loaded Sweet Potato Bites

• Gluten free

• Meat

  • 1 Frank's hot sauce

• Produce

  • 1/4 cut into slices 2 pounds sweet potatoes
  • 1/2 tsp Garlic powder
  • 3 Green onions
  • 1 Jalapeno pepper
  • 1/2 tsp Oregano, dried

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/4 tsp Cayenne red pepper, Ground
  • 1/2 tsp Chili powder
  • 1 tsp Paprika
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 Monterrey jack and cheddar shredded cheese
  • 1 Sour cream

Found on ahealthylifeforme.com

Description

Ingredients

• ½ teaspoon chili powder
• ¼ teaspoon of ground cayenne red pepper
• ? teaspoon cumin
• ? teaspoon paprika
• ? teaspoon ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon Sea salt
• ½ teaspoon garlic powder
• 2 pounds sweet potatoes, cut into ¼” slices
• 1 ½ tablespoons olive oil
• Franks Hot sauce
• Monterrey Jack and cheddar shredded cheese (Mexican blend)
• 3 green onions, thinly sliced
• jalapeno pepper thinly sliced
• Sour cream

Directions

• Add all ingredients in a large bowl.
• Add olive oil, and sweet potato slices to spice mix and stir till slices are coated.
• Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible).
• Bake 8 minutes on one side, then remove from the oven, flip all rounds, and bake another 8 minutes until soft.
• When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
• To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions and jalapeño pepper. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).