Description
Healthy sweet potato slices topped with spicy bacon guacamole. So easy to make, so full of flavor and a hit at any game day party!
Ingredients
Units
Scale
Potatoes
- 2 – 2 1/2 pounds sweet potatoes, scrubbed clean but NOT peeled, sliced 1/4″ thick
- 1 – 2 Tbsp. olive oil, plus extra for greasing pans
- 1/2 tsp. kosher salt
- Fresh ground black pepper
Guacamole
- 3 medium ripe avocados
- 1/4 cup cooked sweet corn
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup red onion, finely chopped
- 1 medium tomato, seeded and chopped
- 2 large jalapeno peppers, seeded and finely chopped
- 1/2 bunch fresh cilantro, chopped
- 1/2 tsp. ground cumin
- 3 Tbsp. fresh lime juice
- 4 bacon strips, cooked, cooled, and crumbled or finely chopped
- Kosher salt and fresh ground black pepper
Instructions
Potatoes
- Place the oven rack in the lower third of the oven and preheat oven to 450 degrees F.
- Line two rimmed baking sheets with aluminum foil, drizzle lightly with olive oil, and distribute evenly using a pastry brush.
- Arrange the potato slices in a single layer on the oiled baking sheets, then brush tops with 1-2 Tablespoons of olive oil. Sprinkle with salt and fresh ground black pepper, to taste.
- Bake 15 -18 minutes. Potatoes will be soft, wrinkly, and golden brown on the bottom. Remove from the oven and allow to cool just slightly.
Guacamole
- Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl. Mash with a fork, leaving some chunks.
- Add corn, beans, red onion, tomato, jalapeno, cilantro, cumin, and lime juice to the bowl. Fold in the bacon. Season with salt and fresh ground black pepper, to taste.
- Top each potato slice with dollop of guacamole and serve immediately.
Nutrition
- Serving Size: 4 rounds with guacamole
- Calories: 352
- Sugar: 9.8 g
- Sodium: 356.8 mg
- Fat: 14.5 g
- Carbohydrates: 53 g
- Protein: 6.4 g
- Cholesterol: 0.1 mg