Sweet Potato, Bacon, Avocado Bites
We 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
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 tablespoon fresh lime juice
½ teaspoon smoked paprika
1 teaspoon adaptogens *optional* (I used Spirit Dust from Moon Juice)
2 Tablespoons chopped cilantro
- Preheat oven to 400℉.
- 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.*
- 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.
- 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*
- 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.
- 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.
- Take pans out of the oven and flip the sweet potatoes. Roast for an additional 8-11 minutes until golden brown on top.
- 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*
- Transfer the baked sweet potato slices to a serving plate. Top each with a dollop of the avocado mixture, chopped bacon, and cilantro.
- 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.