Sweet Potato Rounds With Guacamole

The Roasted Root’s sweet potato rounds with creamy guacamole and crispy bacon are arguably better than chips — and a lot healthier! Bring this ingenious appetizer to any gathering, and it’ll be gobbled up in no time. (Cotija is a salty, creamy Mexican cheese that is often used for garnish in Mexican dishes. If you can’t find it, swap in feta.)

under 30 mins
snacks
Updated on 6 January 2024

Ingredients for servings

    Sweet Potato Rounds with Guacamole

  • 1 large sweet potato

  • Cooking spray

  • Salt to taste

  • 2 slices thick-cut bacon chopped

  • Green onions chopped, optional garnish

  • Grated cotija cheese optional garnish

    • For the guacamole

  • 1 large avocado peeled

  • 2 tablespoon fresh lime juice

  • 1 jalapeño seeded and finely chopped

  • 1 clove garlic minced

  • 3 tablespoon finely chopped red onion

  • Salt to taste

Directions

  • Preheat oven to 400°F (205)°C. Slice the sweet potato into 1/2-inch thick rounds. (You should have 12 slices.) Lightly coat both sides of the sweet potato slices with cooking spray, sprinkle with salt and place on a baking sheet. Bake for 20 minutes, flip, then bake for another 10–15 minutes, or until rounds are cooked through and crispy on the edges. Remove from heat and let cool.

  • Meanwhile, cook 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.

  • Mash guacamole ingredients with a fork until desired consistency is reached.

  • Top sweet potato rounds with guacamole, bacon, green onion and cotija cheese, if using.

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