Sweet Potato Bites with Avocado and Bacon
We’ve entered that time of year when I communicate with my husband via the Notre Dame football schedule. Sweet Potato Bites with Avocado and Bacon happened on “USC weekend.”
- Me: “Jacky’s wedding is on the second.”
- Ben: “What?”
- Me: “The Navy game.”
- Ben: “Ah, OK. It’s not during the game is it?”
I love football, especially the Irish. (High five fellow Notre Dame fans! If that statement alienated 80% of you, please come over and I’ll bake you Triple Threat Brownie Cookies to convince you that we should stay friends.) I’m still mastering the art of developing a rudimentary understanding of football strategy, but thanks to Sweet Potato Bites with Avocado and Bacon, I have unquestionably dominated one game-day essential: The food!
Sweet Potato Bites with Avocado and Bacon are the popular kid at the game-day party. We’re taking the best parts of a loaded baked potato—ahem, the fixin’s—and combining them with the best part of any self-respecting game-day spread: the guacamole.
Let’s mix up chunks of green goodness avocado with creamy Greek yogurt (my stand-in for sour cream), sassy smoked paprika, and zesty lime juice. We take this heavenly mix, then settle it atop a baked sweet potato chip. Smother the whole shebang with crispy bacon and cilantro, and we’ve built ourselves the perfect game-day bite.
I’m an avocado fiend, and I use this luscious super food in dishes ranging from my Avocado Dip with Feta (another game-day winner) to Avocado Ice Cream (heavennnnnnn.) I also devour avocados straight out of the peel with excess amounts of lime juice. I call this “quality testing.” Ben calls it “Quit eating all of the avocados!”
To help gear up for game day, I’m teaming up with Avocados from Mexico to bring you an avocado-riffic giveaway. One lucky reader will receive:
- (1) Sur La Table “Batter Up” Silicone Spatula
- (1) OXO 3-in-1 Avocado Slicer
- (1) I ♥ Avocado T-Shirt
- (1) Avocados From Mexico-branded USB loaded with recipes
To enter the giveaway, complete the actions described in the below widget. Please be patient—sometimes it takes a few moments to load.
No matter the team’s record (or our level of strategy comprehension), we can totally score in the appetizer department. Sweet Potato Bites with Avocado and Bacon for the win!
Sweet Potato Bites with Avocado and Bacon
Baked sweet potato chips topped with chunky avocado, crispy bacon, and fresh cilantro. This easy appetizer is sure to be the winner at any party!
Yield: about 40 bites
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 2 tablespoons extra virgin olive oil
- 2 sweet potatoes, scrubbed clean, peels on
- 1 and 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper
- 1/3 cup granted 2% sharp cheddar cheese
- 2 medium avocados, peeled, pitted, and diced
- 2 tablespoons non-fat or 2% plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1/2 teaspoon smoked paprika
- 3 ounces bacon (about 4 slices)
- 3 tablespoons freshly chopped cilantro
- Place rack in upper and lower thirds of your oven and preheat oven to 425 degrees F. Line two rimmed baking sheets with foil, then brush with 1/2 tablespoon olive oil each. Slice potatoes into 1/2 to 1/4 inch cross-sections (use a mandolin if you have one.) Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil. Sprinkle with 1 teaspoon salt and black pepper. Roast for 20-25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Flip, then roast for an additional 8 minutes. Remove from oven, sprinkle with cheddar, then return to oven and bake for an additional 3 minutes, until the cheese is melted and bubbly.
- Meanwhile, in a small bowl, combine the avocado, Greek yogurt, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, but still leave the mixture slightly chunky. Set aside.
- Fry bacon in a large skillet over medium heat, then remove from pan and set between two paper towels set atop a dinner plate. Blot away excess grease and, when cool enough to handle, chop into small pieces.
- Once the crisps have baked, top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.
Disclosure: Avocados from Mexico compensated me for my time to create this recipe and post. As always, all opinions are 100% my own.