Saturday, August 16, 2008

Sweet Potato Bites with Chipotle Black Bean Spread


Browsing through Vegetarian Appetizers, a recipe for a red potato appetizer caught my eye. The potato slices serve as the base for whatever topping you choose. With sweet potatoes in my pantry, I decided a creamy black bean spread would complement them nicely. The black bean spread turned out addictive. I had to stop myself from eating half the batch with a spoon straight from the bowl! Otherwise, I would have had lonely sweet potato bites with no topping. I sprinkled the end result with a little cilantro, and MD pronounced this "good stuff". I think this could be even better if the potatoes were a little crispy, but I'm not sure how crispy they can get by roasting. If you have any tips, please weigh in with a comment.


Sweet Potato Bites with Chipotle Black Bean Spread
Serves 3-4 with spread leftover

Potatoes:
2 medium sweet potatoes, peeled and sliced in 1/4 inch rounds
2 Tablespoons olive oil
kosher salt and fresh black pepper, to taste

Preheat oven to 375 degrees. Combine the potatoes, oil, and seasonings in a bowl. Put on a lightly oiled cookie sheet and bake for about 30 minutes. Remove from oven, blot lightly to remove excess oil, and let cool a little.

Chipotle Black Bean Spread:
1 can black beans, drained and rinsed
1 large garlic clove, cut into chunks
1 Tablespoon tahini
2 teaspoons adobo sauce from canned chipotles
1 Tablespoon orange juice
1 teaspoon extra virgin olive oil
salt to taste

Puree until fluffy in a food processor.

Top sweet potatoes with a little black bean spread and sprinkle with chopped cilantro.

26 comments:

  1. no too sure how to get those deliciousnesses more crispy - but wow!! - they look like they're sooooo fastastically yummy! i need to get some sweet potatoes and some adobo sauce and get a move on this recipe. thanks, Lisa! mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

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  2. Yuuuuuummmy!
    Sounds great... the only "crispiness" idea I have is to slice the potatoes thinner (i.e. w/mandoline)... thus making baked chips... which you could then dip into the yummy bean sauce! (they would probably curl as they bake, making it difficult to spread and present so beautifully).

    Can't wait to try either version! YUM!

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  3. Hi Lisa,

    These look great! Maybe if you baked them at a higher temperature (425 or 450) for a shorter time, they'd be crispier. The spread sounds intriguing -- I could see why you'd be tempted to eat it all :)

    Rebecca

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  4. Sounds great!

    Did you eat these at room temp? I am looking for something to take to work next week for a "potluck" lunch, and I think these might work.

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  5. That sounds SO good!! I will eat anything with sweet potatoes--I adore them!
    I've also been looking for a good "spread"-type of recipe lately!! Thank you so much!!

    ~Erin @ "Vegan & the City"

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  6. Those are so lovely! I've never had any luck getting sweet potatoes to be crispy, even with lots of frying. Maybe there's something about them that is anti-crisp?

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  7. What a perfect little tasty appetizery food.

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  8. I had planned this week to be "black beans week", but sadly they didn't have them in the supermarket (unbelievable, you have to go to a health store to get them!), so I won't be making this spread this week... Maybe next week?

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  9. Lisa you rock! These look amazing...and who in the world doesn't love the combination of sweet potato and black beans!

    I hope you have nothing planned for April 11th because I am flying you over here to make these for K and I's reception!!!

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  10. Jessy, hope you like it!

    Lenora, thanks for the suggestion!

    Rebecca, that's a good idea too. I think I'll try the higher temp next time.

    Kelly, yes these were good at room temp.

    Erin, I really like sweet potatoes too!

    Destiny, this sounds like an experiment in the making! I'll report back next time I try them at a higher temp in the oven.

    Anardana, thanks!

    Erin, I think appetizers are so fun. I love trying new recipes for them.

    Alice, sorry you are black bean-less this week! You will have to "make do" with your awesome peanut sauce and veggies! Yum.

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  11. OOH! I'm def going to have to try these- yummm! Thanks Lisa for my 1st comment :) I just started a few weeks ago to try to organize my recipes that are everywhere! Love your blog...

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  12. i love potatoes and i LOVE anything with black beans. what i'm trying to say is, this recipe looks really frigggin good!

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  13. Wow these look truly amazing! All my favorite tastes in one delicious bite-sized...um...bite! Definitely on my to-cook list now.

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  14. Vegan Cowgirl, flying over for your reception would be a blast!

    Simp Delish, thanks! I look forward to checking out your recipes!

    QuarryGirl, thank you. This combination is one I really like too.

    Claudia, hope you like the recipe!

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  15. Fry thin slices in coconut oil. No transfats like other oils when they get very hot... and coconut oil makes things wonderfully crispy. Eh... OK, not so healthy I realize... but yeah.

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  16. My goodness Lisa, this involves two of my favorite things, sweet potatoes and black beans. And what a creative spread on top of it.

    Wish I could help with the crispiness part, but I'm not really sure what to do about that.

    But seriously, that black bean spread sounds really, really good. You have a great knack for wonderful presentation as well. If I ever write a cookbook, I'll have to enlist you to photograph the food!

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  17. Tofu Mom, thanks for the suggestion!

    Jennifer, I think there is definitely a niche for a vegan Mexican food cookbook by Missourians! :)

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  18. this looks delicious- there is something about black beans and sweet potatoes that just get along so well together.

    your black bean dip reminds me of a black bean hummus i had in costa rica, which was absolutely to die for. now i can try it on crispy sweet potato slices- thanks for the idea.

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  19. ahhh, I want! I love black beans, I love sweet potatoes, I love black beans with sweet potatoes!

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