Your guests will rave about these adorable bites! Nutrient-packed sweet potatoes are sliced into coins, roasted in the oven and topped with melted cheddar cheese and chipotle crema. They’re the perfect, healthy finger food for entertaining.
By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.
With the Super Bowl and the Academy Awards both approaching, the folks over at Cabot Creamery decided to challenge the Recipe Redux members to create a healthier snack that’s perfect for entertaining. I love a challenge like this!
Cabot Creamery is a family-owned cooperative of more than 1200 farms located throughout New England and New York. They make several varieties of cheese that I use often in my cooking because they have wonderful flavor and they melt really well. In addition, their cheddar cheese is a nice protein-packed snack and is naturally lactose free. Not only do they make a great tasting product, but Cabot also gives 100% of their profits back to their farmers. Isn’t that wonderful?
For this challenge, I decided that I wanted to make a lighter and easier version of one of my favorite party appetizers- potato skins. My Cheesy Sweet Potato Coins with Chipotle Crema have all of the flavor of potato skins with none of the fuss. Plus they’re packed with nutrients that are beneficial for your health. Traditional potato skins are classic game day eats. Unfortunately, they’re usually loaded with calories, fat and sodium. They’re made by baking Russet potatoes and scooping out the filling. The potato shells are then baked again to get them crispy before being stuffed with all sorts of goodies like sour cream, cheese and bacon. That’s a lot of work and it’s easy to get carried away with all those yummy toppings!
My cheesy sweet potato coins are suitable for a casual game day get-together, an upscale red carpet viewing party or anything in between! Instead of the traditional spuds, I swap in sweet potatoes for an extra boost of nutrition. Sweet potatoes contain an impressive array of nutrients including Vitamin A, Vitamin C, Vitamin B6, manganese, potassium and fiber. I slice them into thin coins using a mandoline slicer, which gets them perfectly even (if you don’t have one, you can use a knife). Then I toss them with olive oil and spices. Look for long, narrow potatoes, as they’ll make smaller coins that your guests can eat in one bite. I then roast the coins in the oven on a baking sheet and because they’re so thin, they cook really a lot faster than baking a whole potato!
Once they’re cooked, I top the potato coins off with yummy Cabot cheese (I used Cabot Farmhouse Reserve Premium Aged Cheddar Cheese), which adds a punch of flavor as well as a boost of protein and calcium. Then they go back in the oven for a few minutes…just long enough to make the cheese super ooey gooey! A dollop of chipotle infused crema, made with Greek-style yogurt, and a garnish of sliced scallions add the perfect finishing touches.
- 1 ½ pounds (about 3 medium) sweet potatoes (choose long, narrow potatoes)
- 1 ½ tablespoons olive oil
- ¾ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ½ teaspoon salt
- 6 ounces Cabot Farmhouse Reserve Premium Aged Cheddar Cheese, grated
- ½ cup Cabot Lowfat Plain Greek-Style Yogurt
- 1 teaspoon minced chipotles in adobo (more if you like spicy)
- ½ teaspoon adobo sauce from the can
- 1 teaspoon lime juice
- ¼ cup sliced scallions
- Preheat oven to 450°F.
- Wash the potatoes and slice them into ¼-inch slices or “coins.” Place them in a bowl and add the oil, cumin, paprika and salt. Toss to combine well. Arrange the potato coins on a baking sheet lined with parchment paper. Roast in the oven 10 minutes, then flip and roast another 10 minutes until tender.
- Remove the tray from the oven and sprinkle the coins with equal amounts of cheese. Return the tray to the oven and cook an additional 2-3 minutes until cheese is melted.
- Meanwhile, make the chipotle crema by mixing the yogurt, chipotles, adobo sauce and lime juice together in a small bowl.
- Arrange the sweet potato coins on a serving platter. Top each with a dollop of chipotle crema. Garnish with scallions.
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| Cabot’s newest fan was really excited to “help” mommy with this recipe! |
Lauren @ Eating with a Purpose says
January 27, 2015 at 1:49 amYum- these look delicious- and easy to make- a bonus for sure! Also, your little one is super cute.
sonaliruder says
January 27, 2015 at 5:25 pmThanks so much Lauren! Yes, they're super easy to make, which is always a plus!
Min Kwon says
January 27, 2015 at 1:53 amI roast sweet potatoes like it's nobody's business (most of the time simply with oil, cinnamon) so this is perfect! You def have me convinced. I shall go the extra mile and top with cheese and the crema!
sonaliruder says
January 27, 2015 at 5:26 pmHaha, me too Min! I've never met a roasted sweet potato I didn't like 🙂
Arman @ thebigmansworld says
January 27, 2015 at 10:24 amCabots Creamery sounds like such an amazing company- Let alone CHEESE!
These look delicious, Sonali- Another ballpark!
sonaliruder says
January 27, 2015 at 5:27 pmYes, they are. Thanks, Arman!
Elizabeth @ Enjoy Every Bite says
January 27, 2015 at 12:19 pmThis is my kind of appetizer!! Sweet potatoes and cheese are my favorite and these coins are just so cute!
sonaliruder says
January 27, 2015 at 5:28 pmThanks, Elizabeth! They are pretty cute (which is probably why my baby couldn't resist them)!
Ashley C. says
January 27, 2015 at 1:45 pmLove these little bites! I probably wouldn't be ble to stop eating them, especially with that Cabot cheese!
sonaliruder says
January 27, 2015 at 5:29 pmThanks, Ashley! I know what you mean, that Cabot cheese is hard to resist 🙂
Karli @peasofcake says
January 27, 2015 at 2:27 pmLove the idea of sweet potato "coins". Yum!!
sonaliruder says
January 27, 2015 at 5:30 pmYum indeed! Thanks for stopping by, Karli!
Lisa Lin says
January 27, 2015 at 4:12 pmLove how your child stepped in to help! These sweet potato coins will definitely be a hit at any party!
sonaliruder says
January 27, 2015 at 5:31 pmHaha, she always tries to get involved with mommy's cooking! Thanks for stopping by, Lisa!
Anna Davis says
January 27, 2015 at 4:57 pmThese look amazing! The serving says 8-10 servings and 1 serving size is 155 calories so what counts as a serving? 1 coin? Thanks!
sonaliruder says
January 27, 2015 at 5:25 pmOne serving is about 6-8 coins, depending on how many coins you have (which will depend on how long your potatoes are and how thinly you slice them). You should end up with between 48-60 coins.
Anna Davis says
January 27, 2015 at 5:28 pmAwesome!! Thank you so much. I am obsessed with sweet potatoes- I literally eat them every day so this sounds amazing! Thank you 🙂
Alanna says
January 27, 2015 at 5:33 pmI could eat sweet potatoes every single day. These are my kind of bites! Loving that crema on top and the Farmhouse cheddar is amazing!
sonaliruder says
January 27, 2015 at 10:08 pmI hear ya- I LOVE sweet potatoes too! And isn't that cheddar so good? Thanks Alanna 🙂
Shashi Charles says
January 27, 2015 at 7:22 pmThis is a BRILLIANT twist on potato skins! Love these little coins – so adorable and fun AND healthy!!!
Good Luck with the contest!
And your little one is just too cute!
sonaliruder says
January 27, 2015 at 10:09 pmThanks so much Shashi! Good luck to you too my friend 🙂
Cindy Kerschner says
January 27, 2015 at 10:47 pmI see cheese lovers run in your family too! Tasty looking cheesy bites!
sonaliruder says
January 28, 2015 at 3:42 amShe definitely takes after her mommy and daddy! Thanks Cindy!
Farrah says
January 27, 2015 at 10:47 pmYum! <3 This looks amazing, and I love this twist on regular potato skins! I have a sweet potato that's been hanging out on my counter for ages (good thing they seem to last forever!), and I pretty much need this to happen in my life right now. 😀
sonaliruder says
January 28, 2015 at 3:43 amHaha, you better get on this STAT! Thanks doc 🙂
Nicky Corbishley says
January 27, 2015 at 11:07 pmLove these!! I always struggle with healthy buffet/finger foods. Great idea Sonali 🙂
sonaliruder says
January 28, 2015 at 3:44 amI hear ya Nicky! Thanks so much!
Jenny Shea Rawn says
January 28, 2015 at 12:00 amFirst, your daughter is adorable! Second, these look perfect for Superbowl – or as an any day appetizer actually. So petite and perfectly bite-sized. Yum.
sonaliruder says
January 28, 2015 at 3:46 amThanks so much Jenny! Of course I'm a little biased, but I couldn't agree more 🙂
Rachael Hartley says
January 28, 2015 at 12:24 amI have both white cheddar and sweet potatoes right now – you inspired my nighttime snack!
sonaliruder says
January 28, 2015 at 3:46 amPerfect! Enjoy Rachael!
Kelley @ Chef Savvy says
January 28, 2015 at 2:00 amWow this is right up my alley. I love cheddar cheese and sweet potatoes! Perfect combo. Can't wait to try these!
sonaliruder says
January 28, 2015 at 3:46 amThanks so much Kelley!
ann says
January 29, 2015 at 12:44 amI could eat about 20 of these…they look wonderful, Sonali!
sonaliruder says
January 29, 2015 at 3:33 amThanks Ann! I think you'd have to fight Pete for them 😉
Lyubomira L says
January 29, 2015 at 2:10 amThese are super cute, creative and I'm sure delicious! Need to try them soon! Good luck with the contest!
sonaliruder says
January 29, 2015 at 3:33 amThanks so much Mira, that's really sweet of you!
Dixya says
January 29, 2015 at 2:53 amthis looks adorable/delicious/healthy – im sold!
sonaliruder says
January 29, 2015 at 3:34 amYay! Thanks for stopping by Dixya 🙂
Emily @ Zen & Spice says
January 30, 2015 at 4:05 amWow these look so good!! Especially the chipotle crema part 🙂
sonaliruder says
January 31, 2015 at 7:43 amThanks Emily! The crema really adds a nice bit of spice.
CookWith Manali says
January 30, 2015 at 6:53 pmThis is super creative! I love it..Good luck with the contest!
sonaliruder says
January 31, 2015 at 7:43 amThanks so much Manali!
Regan @ Cabot Creamery says
February 2, 2015 at 3:59 pmSince my hubs is both GF and corn-free we eat a ton of potatoes and sweet potatoes. This is an ideal way to switch things up. Yum!
sonaliruder says
February 3, 2015 at 3:50 amThanks so much Regan! I hope you guys enjoy them if you wind up making them!
Gwen says
February 2, 2015 at 5:35 pmConfession, I love potato skins! Not the calories though, so I haven't had them in years 🙁 Now I can enjoy them again without the guilt!! Yay!
sonaliruder says
February 3, 2015 at 4:30 amI hear ya, I love potato skins too! These are definitely a great guilt-free option.
Jaxon Dakin says
February 9, 2016 at 11:38 amI like your post. This post really awesome and very helpful to me. Please keep posting good contents. Thank you.
kimera
Sarah- A Whisk and Two Wands says
November 21, 2016 at 11:00 amMy cheese loving family would be all over these delicious little bites, especially my oldest daughter as she loves her sweet potatoes like her mama!
Alisa Fleming says
November 5, 2018 at 12:09 pmI love making appetizers with roasted potato slices! Yours look far more perfect than mine ever do and that topping looks so wonderfully creamy.
Kaleigh @ Lively Table says
November 5, 2018 at 12:14 pmWow looks so delicious and healthy! Can’t wait to try them, perfect for entertaining for the holidays!
Taylor Kiser says
November 6, 2018 at 12:47 amThese are a wonderful addition to the appetizer menu for the holidays! They are sure to be a big hit!
Kaila Proulx says
November 6, 2018 at 9:28 amThese look SO good. Such a perfect appetizer idea for the holidays or even for the Superbowl!! Gotta try these.