Sweet Potato, Bacon, Avocado Bites

Categories:Ridge's Dishes
claire

IMG_8397We had a Super Bowl party at my friend Tyler’s the other day. When he told me that everyone should get creative with an app, I knew I’d be set with whatever I decided to concoct. I’ve been on an avocado kick lately and with sweet potatoes in season, I thought I’d combine the two like a mini nacho. I added some adaptogens to the avocado-lime spread for an added health benefit. You can make this vegan by opting out of the bacon. I made a few of each for anyone uninterested in the bacon toppings!


Serves: 50 bites

Hands-on time: 30 minutes

Total Time: 45 minutes


Gluten free, vegan, vegetarian, dairy free, soy free


Ingredients

6 slices thick-cut bacon

2 Tablespoons extra-virgin olive oil

2 large sweet potatoes, scrubbed clean, peels on

1 ¼ teaspoons celtic sea salt, divided

3/4 teaspoon black pepper

2 medium avocados, peeled, pitted, and mashed

1 teaspoon

1 tablespoon fresh lime juice

½ teaspoon smoked paprika

1 teaspoon adaptogens *optional* (I used Spirit Dust from Moon Juice)

2 Tablespoons chopped cilantro

Directions

  1. Preheat oven to 400℉.
  2. Place bacon on a cookie sheet with tin foil underneath for an easy cleanup. You can put the bacon on a cooling rack so it cooks both sides of the bacon evenly. Bake in the oven for 20-25 minutes, until browned and crispy. Remove from oven and put on a paper towel to cool and remove grease. Once cool enough to handle, dice and set aside. *You can do this step the day before and store in the refrigerator in an air-tight container.*
  3. Increase the oven temperature to 425℉. Line baking sheets with reusable silicone baking mats or tin foil. Brush sheets with ½ Tablespoon olive oil each.
  4. Slice the sweet potatoes into ½- to ¼-inch slices with a mandoline or sharp knife. *You can slice these the day before and place them in an air-tight container in the fridge*
  5. Arrange the slices in a single layer on the oiled baking sheets. Brush tops of sweet potatoes with remaining 1 Tablespoon olive oil. Sprinkle with salt and black pepper.
  6. Bake for 20 to 25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through.
  7. Take pans out of the oven and flip the sweet potatoes. Roast for an additional 8-11 minutes until golden brown on top.
  8. While the potatoes are cooking, combine the avocado, lime juice, ¼ teaspoon salt, adaptogens and smoked paprika in a small bowl. Mash with a fork. *You can prep this a few hours before*
  9. Transfer the baked sweet potato slices to a serving plate. Top each with a dollop of the avocado mixture, chopped bacon, and cilantro.
  10. Serve them warm or at room temperature. Assemble the bites as close to serving as possible because they become a bit soggy as they sit.
  11. Enjoy!

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