Roasted Sweet Potato Rounds with Guacamole and Bacon

• Gluten free

• Meat

  • 2 slices Bacon, thick cut cooked

• Produce

  • 1 Avocado, large
  • 1 clove Garlic
  • 1 Green onion
  • 1 Jalapeno
  • 3 tbsp Red onion
  • 1 Sweet potato, large

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1/8 tsp Sea salt, fine

• Dairy

  • 1 Cotija cheese

Found on theroastedroot.net

Description

Directions

• Preheat the oven to 400 degrees F. Wash and dry the sweet potato, and slice it into 1/2-inch thick rounds. Lightly coat both sides of the sweet potato slices with grapeseed or olive oil, sprinkle with salt, and place on a baking sheet. Bake for 20 minutes, flip, then bake for another 10 to 15 minutes, or until rounds are cooked through and crispy on the edges. Place sweet potato rounds on a serving platter and allow them to cool.
• Cook the bacon over medium heat, flipping occasionally, until crispy, about 5 minutes. Transfer bacon to a cutting board and chop into pieces once cool enough to handle.
• Add all ingredients for the guacamole to a bowl and mash with a fork until it reaches desired consistency. I like leaving mine slightly chunky.
• Top sweet potato rounds with guacamole, green onion, crispy bacon, and grated cotija cheese. Enjoy deez bites of heaven!