• Vegan Spicy Sweet Potato Hors' devours recipe
  • Nancy Martini
  • recipe
Vegan Spicy Sweet Potato Hors' devours recipe


Sweet and spicy are a favorite combination of mine. Today I was asked to bring a healthy appetizer to a gathering and I decided to mix together a few things I love. The first order of the creation absolutely had to look appealing. Then, it has to be able to be prepared ahead of time and travel well.

Here is the appetizer I came up with. Try it out and let me know if you like it!

First, peel and dice cut 2 sweet potatoes, mix them in a bowl with a few table spoons of olive oil, chili pepper, cumin and cayenne pepper. You don't need to spend time measuring it just sprinkle it on depending on how spicy you like it. Just be careful not to put too much cumin in it. Bake the potatoes on a cookie sheet with a raised edge at 450 for about 30 minutes turning a few times.

Next, slice up two cucumbers about 3/4" and carve out the center with a spoon leaving an 1/8" bottom to hold the ingredients.

When the potatoes are soft remove them from the oven and let cool. Put a spoonful of the sweet potatoes in the center of the hulled cucumber slice and top it with a julienne cut sun-dried tomato and a leaf of cilantro. Use a toothpick to push the leaf down if needed. Lastly, finish with a sprinkle of chili powder and serve on a platter or to make your guests feel extra special, serve it on a single serve handmade tasting dish. 


Organic Ingredients

2 Sweet Potatoes (olive oil, chili powder, cayenne pepper, cumin)

2 Cucumbers

Handful of Fresh Cilantro

Handful of Sun-Dried Tomatoes Julienne Cut 




  • Nancy Martini
  • recipe

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