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Sweet Potato Caprese Sliders {With A Twist}

Such a perfect healthy appetizer...full of carotenoids and vitamin C!

Prep Time
40 mins
Cook Time
40 mins
Servings: 6
Course: Side Dish , Appetizer , Lunch
Cuisine: Italian , Vegetarian , gluten-free

Ingredients

  • 4 small sweet potatoes washed, peeled and spiralized
  • 1/4 cup olive oil
  • 1 tsp. garlic powder
  • 1/2 cup cherry tomatoes
  • 4-6 lices of fresh mozzarella
  • 1 large egg
  • fresh basil for garnish
  • PAM
  • salt and pepper TT

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees F. Spiralize your sweet potatoes and place in medium-large bowl. Heat 2 Tbsp. olive oil in a skillet over medium heat and add in zoodles. Sprinkle with garlic powder, salt and pepper and additional olive oil if needed. Cook for about 7 minutes then set aside in bowl to let cool for a few minutes. Beat the egg and mix into the sweet potato noodles.
  2. Using a the bottom of a muffin tin tray, form spiralized sweet potato into the bottom of the pan. Press down with foil if needed. Do this until all sweet potato is used up! Place these in the freezer for 15-20 minutes to form a solid structure.
  3. Line a baking sheet with foil and spray with PAM. Place the sweet potatoes onto the baking sheet and cook for 4-5 minutes in the oven on 1 side, flip and cook for another 4-5 minutes on the other side. When done, remove from baking sheet and top with fresh mozzarella, tomatoes, and basil. Drizzle with balsamic reduction if desired.