These are the perfect little bites to bring to a party as an appetizer, to incorporate into a tapas style dinner or to make on a larger scale as a meal or a snack.
- 2 sweet potatoes, sliced thin (skin on)
- 4 oz bacon, cooked and crumbled
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- salt and pepper to taste
- 2 tbsp olive oil
- salsa or chopped cherry tomatoes for garnish
- cilantro, chopped for garnish
- 2 medium avocados, pitted and chopped
- 1 tbsp fresh lime juice
- 1 garlic clove, minced
- 1/4 cup red onion diced
- salt and pepper
Preheat oven to 450 degrees.
Slice your sweet potatoes with a knife or with a mandolin. You want them pretty thin, but not too thin or they have a tendency to burn (I used my mandolin on the largest setting; 3). Place slices in a bowl, add olive oil and toss to coat. Add paprika, chili powder, garlic powder and salt and pepper and toss.
Place slices on a baking sheet and bake for 10 minutes on each side. Keep a close eye on them so they don't burn...every oven is different.
While the potatoes are in the oven, add your chopped avocado, lime juice, garlic, onion and salt and pepper to a bowl and mash it together. Cover and place in the refrigerator until ready to use.
Remove sweet potatoes from the oven and let cool. Transfer them to a serving platter, top with guacamole, tomatoes/salsa, crumbled bacon and cilantro.
Recipe from Paleo Leap