This refreshing vegan appetizer is the simplest crowd pleaser and is sure to be a staple in your fridge year round! An easy mix of Cucumber, Dill, and Tomato on a Sweet Potato round.

This recipe started one time when hubby and I were looking for a replacement for crackers and chips. He, being a sweet potato lover, found a picture of them cut and cooked in rounds vs. the cubes that we usually do. Since then, we’ve loved coming up with creative toppings for these sweet snacks.

The salad topping is absolutely excellent on its own and one that we keep in our fridge weekly to add to greens, use as a side for dinner or dip a cracker in if we’re in a hurry on lunch. It’s been a game changer for us!


Cucumber, Tomato & Dill Sweet Potato Bites

A sure crowd pleaser, these refreshing, simple and tasty bites will be your new go-to when you need an appetizer! 

Course Appetizer, Side Dish
Keyword Cucumber Tomato Dill Salad, Sweet Potato Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


Sweet Potato Bites

  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp italian seasoning
  • dash salt & pepper

Cucumber & Tomato Dill Salad

  • 1 medium cucumber
  • 2 large roma tomatoes
  • 1 can chickpeas
  • 1/4 tsp garlic powder
  • 1/4 tsp italian seasoning
  • 1/2 tsp dried dill
  • dash salt & pepper
  • 1/3 c olive oil
  • 1/4 medium red onion

1 small baguette (optional)


Sweet Potato Bites

  1. Preheat oven to 350 degrees.

  2. Wash sweet potatoes and cut into 1/2" slices.

  3. Put the sweet potatoes in a large bowl and toss with 2 tbsp olive oil (or enough to coat depending on how big your sweet potatoes are).

  4.  Place the sweet potatoes on a sheet pan in a single layer

  5. Sprinkle the potatoes with garlic, Italian seasoning and salt and pepper.

  6. Pop into the oven for 10 minutes. While they're cooking, start working on the Dill Salad below.

  7. Once the timer goes off, remove and flip each potato slice then put back into the oven for another 10 minutes. From there, we like to broil the top for 2-3 minutes to give them a little color. **Note: sweet potatoes will cook according to their thickness, if they're thin, check the potatoes at 8 minutes, if they're thick leave them in a little longer after you've flipped them. 

  8. Slice the baguette into 1/2" slices and serve as a side to the dish. (omit if preferable) 

  9. When the potatoes are complete, top with the dill salad and serve. They're best when the sweet potatoes are warm but are still tasty at room temperature. This also works great as a dip.

Cucumber, Tomato & Dill Salad

  1. Chop cucumber and tomatoes into 1/4 - 1/2" pieces and place in large mixing bowl. 

  2. Dice red onion and add to the mixing bowl. 

  3. Add in chickpeas, olive oil, garlic powder, Italian seasoning, dill, salt & pepper. Mix well & serve! 





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