Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Use a small football-shaped cookie cutter to cut shapes from the sweet potato rounds. If you don't have one, trim the rounds into an oval shape with a knife.
- In a large bowl, toss the sweet potato footballs with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Arrange the sweet potatoes in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway, until tender and lightly crisped.
- Remove from the oven and sprinkle evenly with shredded cheddar cheese and crumbled bacon.
- Return to the oven and bake for an additional 3-5 minutes, until the cheese is melted and bubbly.
- Let cool slightly. Transfer sour cream to a small baggie, snip the corner, and pipe 'laces' onto each football. Garnish with fresh chives and serve warm.
Nutrition
Notes
Make-Ahead Tip: Bake the sweet potato bites without toppings up to 2 days in advance. Store in the fridge and add toppings before reheating.
No Cookie Cutter?: Simply use the sweet potato rounds as a base. They will taste just as delicious!
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
No Cookie Cutter?: Simply use the sweet potato rounds as a base. They will taste just as delicious!
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
