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+ servings

Sweet Potato Caprese Sliders

Slightly adapted from Kroll’s Korner

Nutritious sweet potatoes and a classic summer salad come together in this elegant appetizer.

Course Appetizer
Cuisine American
Servings 12
Calories 115 kcal
Author The Foodie Physician


  • 2 large sweet potatoes (about 20 ounces total), washed and peeled
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 large egg
  • 1 cup quartered grape tomatoes
  • 12 slices fresh mozzarella (about 6 ounces)
  • 2 tablespoons balsamic reduction*
  • Fresh basil for garnish
  • Olive oil spray


  1. Preheat oven to 450°F.
  2. Spiralize your sweet potatoes using a spiralizer. Heat the oil in a large skillet over medium heat and add the sweet potato noodles. Season them with garlic powder, salt and pepper. Cook 8-9 minutes until they start to soften. Transfer the noodles to a bowl and let them cool for a few minutes. Beat the egg and mix it into the noodles.
  3. Place the sweet potato noodles into the cups of a 12-cup muffin pan, forming nests. Press them in firmly, compacting them well. Place the muffin pan in the freezer for 15-20 minutes to allow the nests to firm up.
  4. Line a baking sheet with foil and spray with olive oil. Place the sweet potatoes on the baking sheet and spray the tops with olive oil. Bake in the oven until sweet potatoes are cooked through and tops start to brown, about 12 minutes. Remove from oven.
  5. Transfer the sweet potatoes onto a serving platter. Top each one with a slice of mozzarella and some tomatoes. Drizzle each with about ½ teaspoon of balsamic reduction and garnish with fresh basil.
Nutrition Facts
Sweet Potato Caprese Sliders
Amount Per Serving
Calories 115 Calories from Fat 50
% Daily Value*
Fat 5.5g8%
Saturated Fat 2.3g14%
Sodium 219mg10%
Carbohydrates 11.3g4%
Fiber 1.6g7%
Sugar 3g3%
Protein 4.6g9%
* Percent Daily Values are based on a 2000 calorie diet.