Comforting, cute and tasty? Yes please! These tasty sweet potato chili slices topped with red onion remind of a sloppy jo and are sure to be a hit with family and friends, even non-vegans.
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Just in the last couple of years, I’ve really grown to love sweet potatoes. My husband has always been a fan and would sneak them into dishes we’d make without me knowing until it was time to eat.
I just had a preference for salty over sweet, so when Doug came up with this recipe, I was amazed at how it blends both so perfectly.
First, preheat the oven to 350 degrees. Wash the sweet potatoes and cut them into 1/2″ slices. Keep in mind, if you don’t want to put them on bread, you may want to do a little thicker so they’ll hold up on their own. Add the slices to a large bowl and toss with olive oil and seasonings.
Place the sweet potatoes on a pan in a single layer and cook them for 10 minutes. Take the potatoes out of the oven, flip them, then cook for another 10 minutes. If you ended up cutting thicker slices, try 12 minutes on each side. Of course, all ovens are different, so the best test is to slide a fork into the middle of the slice and make sure there isn’t much resistance.
While they’re cooking, heat up the chili. We absolutely love the flavor of this vegan Amy’s chili, I think it’s what gives it that sloppy jo flavor, but you can use any vegan chili of your choice.
When the 2nd timer goes off for the potatoes, put them under the broiler for about 2-3 minutes to crisp them up. Be careful here if you use parchment paper under the broiler!
Slice the baguette into 1/2″ slices. Top with a sweet potato slice, a spoonful of chili and red onion. Garnish with parsley or cilantro.
Mini sloppy jo appetizer
These tasty and warm mini sloppy jos will definitely be a crowd-pleaser wherever you go
Sweet Potato Bites
- 2 medium sweet potatoes
- 2 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp italian seasoning
- dash salt & pepper
- 1 can chili we prefer Amy's
- 1 small fresh baguette
- 1/4 red onion for topping
Sweet Potato Bites
Preheat oven to 350 degrees.
Wash sweet potatoes and cut into 1/2" slices.
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).
Place the sweet potatoes on a sheet pan in a single layer
Sprinkle the potatoes with garlic, Italian seasoning and salt and pepper.
Pop into the oven for 10 minutes. While they're cooking, heat up the chili
When the timer goes off, remove the pan and flip each potato slice. 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.
Slice the baguette into 1/2" slices and serve as a side to the dish. (omit if preferable)
When the potatoes are complete, top a piece of the sliced baguette with one potato slice. Then add 1 spoonful of Chili on top of the sweet potato and top with chopped red onion. These are best served right away.
**Tip: if you're unable to serve right away, throw the chili in a mini crockpot, pre slice the baguette and keep the sweet potatoes in a warmer and set up a make-it-yourself sloppy jo station.