Vegan recipes

Recipe: Sweet potato cocktail cups

As a child I always loved shrimp cocktails, especially the combination of avocado and creamy mayonnaise. For this recipe I have transformed the shrimp cocktail into a vegan, sweet potato cocktail which is a great starter, for example for Christmas!

While I haven’t found a good vegan shrimp replacement, the cocktail sauce is easily replaced using vegan, eggless mayo. The sauce is great with oven-roasted sweet potatoes which is a yummy, healthy addition to the cocktail. If you’re looking for the perfect  sweet potato side dish or entree, this is it! Sweet potatoes are very healthy; they contain a lot of fibre, beta-carotene and vitamin a, b and c1. They’re also deliciously sweet and a great addition to many recipes. I promise you won’t miss the shrimp in this cocktail, the sweet potatoes taste so delicious and will completely satisfy your taste buds. I’m making this as a starter for Christmas this year and I’m confident everyone will love it. I hope you will too! Scroll down for the recipe.

sweet potato baked

sweet potato baked

sweet potato side dish

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Recipe: Sweet potato cocktail cups
Delicious vegan alternative to the classic shrimp cocktail!
Course Starter
Cuisine Vegan
Cook Time 30 mins
Servings
people
Course Starter
Cuisine Vegan
Cook Time 30 mins
Servings
people
Instructions
  1. Pre-heat the oven to 200 degrees Celsius
  2. In a bowl, mix the mayonnaise with the ketchup, chili powder and the whiskey. Sprinkle with lemon juice and add some salt and pepper.
  3. Wash the sweet potatoes and dice them. You can peel them, or leave the peel on; I prefer to leave the peel as it adds so much flavour!
  4. Put some parchment paper on a baking tray and add the sweet potato. Sprinkle with some olive oil, salt, pepper and paprika and put them in the oven for about 20-25 minutes, until the dices are brown and soft.
  5. While the potatoes are in the oven, wash the lettuce and add about 3-4 leaves to a large cocktail glass/dessert cup. I usually use 3 leaves per cup, depending on how big they are.
  6. Peel and dice the avocados and the apple. Cut the spring onion into rings.
  7. Pour some cocktail sauce over the lettuce.
  8. Remove the sweet potatoes from the oven and leave to cool. In a bowl, mix the potato with the onion, apple and the avocado.
  9. Add the potato/apple/avocado mixture to the dessert cups and sprinkle with some fresh parsley and extra chili powder. If you have some sauce left, you can add some on top too.
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