Sharing with you today, these crispy sweet potato rounds topped with homemade guacamole and salsa! They are very simple to make and are the best little appetizer, afternoon snack, or part of dinner.
I made these the other day because I had too many sweet potatoes on hand, but instead of roasting them like I always do- I wanted to do something a bit different and little more fun. They are SO easy to make. After slicing the sweet potato into a somewhat even coin shape, you bake them in the oven at a high heat for about 30-40 minutes, flipping them once! I tossed the rounds in olive oil, sea salt, pepper, cayenne pepper and while they were getting crispy in the oven, I prepared the guacamole and salsa! I made the guacamole myself, but you can always buy it at the store to save extra time!
When they were hot out of the oven I simply added about 1 tsp. of the guacamole on top + a dollop of salsa! That is IT! So easy.
I am pretty much obsessed with sweet potatoes prepared however, but these are a bit sweet, salty, and spicy from the salsa - super satisfying.
For this recipe, I used 1 large sweet potato and ended up with 12 rounds. You can double the recipe or even cut it in half, depending on how you are serving it! I would say that it is best eaten immediately after they have been prepared. However, you can always roast the sweet potato rounds beforehand (even the night before) and right before you are planning to serve/eat them, add the rounds into the oven to allow them to heat up again! Either under the broiler for 5 or so minutes or at 400 degrees for about 10!
Hope you enjoy.
Prep time: 10 minutes
Cook time: 30-40 minutes
Total time: Less than 50 minutes
1 large sweet potato, sliced into even coins about 1/2 inch thick*
1/2 large avocado
Your favorite chunky salsa
1 tsp. sea salt
1 tsp. pepper
1 tsp. or more of cayenne pepper
juice of 1/2 a small lime
chopped cilantro (optional for topping)
Pre heat your oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
Slice your sweet potato into 1/2 inch thick rounds. You can slice them any size you want, it will change the baking time in the oven. (The thiner they are, the crispy and less time, the thicker - softer and more time!)
Bake at 400 degrees for about 30-40 minutes, flipping HALF WAY once.
While the sweet potatoes are roasting in the oven. Prepare your guacamole. In a small bowl, I added 1/2 large avocado, juice of 1/2 a lime, 1 tbsp. chopped cilantro. Mix it up. That is all I added because the salsa that I used was extra chunky and had tons of flavor.
When the sweet potatoes are finished, top each one with 1 tsp. guacamole + 1 tsp. salsa