I haven’t really posted appetizers or “party food” on my blog before. You see, I’m not really a party person. If we’re talking weekend evenings, I’m more of a curl-up-with-tea-and-a-book kind of person. Or in the summer, a go-out-for-ice-cream-and-take-it-to-the-park kind of person. At parties, I can only really survive if the host has a cat. And then you won’t see me all night.
And then the other day I found myself wanting party food.
I made some peanut butter salted caramel crispy quinoa bars that I am dying to share with you (stay tuned for those), which we gobbled up three batches of in the span of a week before I was able to get pictures.
I also had a poor, lonely sweet potato in the pantry, and some chickpeas, and whipped them up into these roasted sweet potato stacks with hummus and kale. Yum. These are a really simple recipe that anyone can make–no crazy flavors you haven’t tasted before, just a delicious combination that you won’t be able to stop munching on.
I made these early in the morning before heading over to a friend’s house. I was going to take them with me when Ryan, who doesn’t really care much for sweet potatoes, stopped me, tried one, and insisted I leave him a few. Then Izzy of She Likes Food and I ate the rest of them for lunch.
We kind of had a party.
Just kidding, we didn’t. We hung out, ate sweet potato stacks and a recipe she was working on, and played with her baby. And her cat.
I told you, there always has to be a cat.
So anyway, these stacks. Sweet potato stacks are not only party food–these were easy enough to make that I’d make them for an afternoon snack if I had some hummus already made.
I used homemade hummus this time, and I included the recipe, but if making hummus isn’t your thing, you can use your favorite store-bought version. Also, feel free to get a little creative with your toppings. Red onions and kale were perfectly tasty for my simple version, but if you have something else in your fridge (spring onions, maybe?) that you think would be tasty, sprinkle it on there.
Have yourself a party.
Dare I say, these sweet potato stacks would make a nice healthy game day snack for your Superbowl party? We won’t be having one of those, but I might make these stacks anyway, just for fun.
If you, too, are not a football person, these still make a lovely appetizer or snack for company. They’re pretty without being difficult to assemble.
What are some of your favorite party snacks?
Any easy vegan and gluten free appetizer of sweet potato slices topped with homemade hummus, shredded kale, and red onions. Recipe makes a full large baking tray of stacks, with leftover hummus.
- 2 medium sweet potatoes, washed
- olive oil
- sea salt
- 1 can chickpeas, drained and rinsed
- 1/4 cup good-quality olive oil
- 1/4 cup tahini
- 2 cloves fresh garlic
- juice of half a lemon
- 1/2 teaspoon sea salt
- 2 tablespoons water + more if needed to thin hummus
- 1/4 cup kale, chopped finely (for me this was 1 leaf)
- 1/4 cup finely diced red onion
- optional: red pepper flakes
Preheat oven to 400F. Slice the sweet potatoes on a diagonal (so you have the largest slices possible) in 1/4 inch slices.
On a parchment- or silpat-lined baking sheet, place the sweet potatoes in a single layer and brush lightly with olive oil. Flip them over and brush the other side. Just enough to moisten them, not too much!
Bake the sweet potatoes for 45-55 minutes, or until they are golden brown and firm enough that they aren't floppy--they don't need to be crispy, just enough to hold their shape. About halfway through, flip the slices over so they bake evenly and if necessary, move slices from the edges to the middle and vice-versa if the ones around the edges of the sheet are cooking faster.
While the sweet potatoes are baking, add all of the hummus ingredients to a food processor and process until smooth. Add additional water a little at a time if necessary to make the hummus thinner. You want to be able to place dollops on the sweet potatoes.
Chop and dice your kale and red onions as described in the ingredient list.
When the potatoes are finished, use a small spoon to place a dollop of hummus on each sweet potato slice. Sprinkle the tops with kale and red onion. For the pictures, I alternated toppings, but you can add both to every slice if you'd like. Your choice!