Sweet Potato Bites with Shrimp & Avocado
These Sweet Potato Bites with Shrimp & Avocado are the ultimate Whole30-compatible appetizer to fuel your game day! A perfect balance of natural sweetness from the potato, a bit of spice from the shrimp, and creamy goodness from the avocado, they’ll have everyone coming back for just one more.
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If you need a stacked-up finger food for game day or entertaining friends and family around a table of easy-to-grab snacks, these Sweet Potato Bites with Shrimp & Avocado were designed for impressive entertaining with ease.
This recipe is one I’ve been making since my earliest days of blogging, and I’ve reimagined it to remain Whole30 compatible while also appealing to everyone at the party.
Why These Sweet Potato Bites Work
Aside from the visual appeal, each of these sweet potato bites is virtually the same. So you don’t have to worry about anyone getting a better bite. They’re also:
- Whole30-friendly: no added sugar, no dairy, no grains
- Perfect for game day: elegant, but easy to serve as finger food
- Balanced flavor: sweet from the potatoes, savory from the shrimp, bright from the lime and herbs
- Meal-prep friendly: make the avocado topping ahead, then prepare your sweet potatoes, shrimp and garnish for serving
Ingredients You’ll Need
- Sweet Potatoes: Two large sweet potatoes or yams, washed and sliced into ½-inch rounds.
- Shrimp: Peeled and deveined, a smaller shrimp (51 to 60 count) works well here.
- Olive oil: For roasting sweet potatoes and cooking shrimp.
- Avocado: One large or two medium for the guacamole-style topping.
- Red onion: Finely diced to add to avocado and for garnish.
- Lime: Necessary acid for the avocado topping.
- Cilantro: Adds freshness and visual appeal for the finished dish.
- Seasonings: Old Bay seasoning, salt, pepper and ground cumin.
About the shrimp: Use wild-caught or sustainably sourced shrimp, if you can. It will make a noticeable flavor difference since the recipe is so simple and the shrimp is a key component.
Step-By-Step Instructions
Roast the Sweet Potatoes. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
Brush the sweet potato rounds with olive oil and season with salt and pepper. Roast for 20 to 25 minutes, flipping partway through cooking.
Make the Avocado Topping. Dice avocado and add to a small bowl, mashing with a fork. Add in finely diced red onion and season with salt and pepper. Stir together and finish with lime juice. Cover and set aside.
Cook the Shrimp. While the sweet potatoes finish roasting, heat a skillet over medium heat. Dry shrimp with paper towels and add to a small bowl with olive oil and Old Bay seasoning (or equivalent).
Cook for about 2 minutes per side, until opaque and just cooked through. Remove from the heat.
Assemble the Sweet Potato Bites. Once the sweet potatoes are roasted, top each round with a spoonful of the avocado mixture and a cooked shrimp. Garnish with a sprinkle of chopped cilantro and more diced red onion.
Serve on the baking sheet or transfer to a platter for cleaner presentation. These can be served warm, right after assembly, or at room temperature.
Make-Ahead Tips & Substitutions
- Prep the sweet potatoes early: Roast the sweet potatoes up to a day in advance and refrigerate. Reheat at 350 degrees on a baking sheet before topping.
- Make avocado topping a day before: This also can be made a day or two in advance. Cover the top with plastic wrap, trapping out all air, to avoid browning.
- Shrimp: It is best to sauté the shrimp just before serving to maintain freshness. You also can skip the shrimp and add various other toppings including diced tomatoes, more chopped herbs or sour cream (if not keeping these Whole30).
Frequently Asked Questions
Yes, this recipe is naturally gluten-free and Whole30 compatible. Old Bay seasoning is gluten-free, but be sure to check any other spice blends you might substitute.
My favorite way to serve these is right on the baking sheet – hello, fewer dishes! But these are just as delicious transferred to a serving tray and served at room temperature for grazing.
If you’re looking to build a game day spread, pair these sweet potato bites with a crudité platter and zesty dipping sauce. These bites will stand up on their own or can easily be added to almost any party spread where finger foods are served.
If you’re planning an entire spread for game day or anytime entertaining for various dietary needs, you might always like my quick-and-easy Chili Cheese Cream Cheese Dip or Crab Rangoon Dip with baked wonton chips.
Sweet Potato Bites with Shrimp & Avocado
Ingredients
For sweet potato rounds
- 2 sweet potatoes
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt, or more
- ¼ teaspoon black pepper
For avocado topping
- 2 medium avocados
- 2 tablespoons finely diced red onion
- 1 lime, juiced
- ¼ teaspoon kosher salt
- 1 pinch black pepper
- ⅛ teaspoon ground cumin
For shrimp
- ½ pound small shrimp, 51-60 count, peeled and deveined
- 1 tablespoon olive oil
- 1½ teaspoons Old Bay seasoning
For assembly and serving
- 3 tablespoons chopped cilantro
- 2 tablespoons finely diced red onion
Instructions
For sweet potato rounds
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Wash sweet potatoes and slice into ½-inch rounds. Brush both sides of the sweet potato with olive oil and place on prepared baking sheet. Season with kosher salt and black pepper.
- Roast potatoes in the oven for 20 minutes. Flip and roast for an additional 8 to 10 minutes.
For avocado topping
- While potatoes are roasting, cut avocados in half, remove seeds and scoop fruit into a bowl. Mash with a fork, until almost smooth.
- Add in 2 tablespoons diced red onion and the juice of 1 lime. Stir to combine. Season with ¼ teaspoon kosher salt and a pinch of black pepper, plus ⅙ teaspoon ground cumin.
For shrimp
- Use a paper towel to pat dry the peeled and deveined shrimp. Add to a small bowl with 1 tablespoon olive oil and 1½ teaspoons Old Bay seasoning. Toss to combine.
- In a skillet preheated over medium-high, add shrimp in a single layer. Cook for about 2 minutes and flip to finish cooking for an additional 1 minute to 90 seconds.
For assembly and serving
- Finish the dish by adding a spoonful of guacamole onto each sweet potato round and top with a cooked shrimp.
- Garnish with remaining diced red onion and chopped cilantro. Serve right on the baking tray or transfer to a serving platter.
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