AuthorHeather BlakeCategoryAppetizers, Condiments, Dairy free, Dips, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyBeginnerCrispy and tasty sweet potatoes serve as a healthy vehicle for this addictive guac, making this a healthier alternative to fried corn chips!
Preheat oven to 425 degrees F. Use nonstick baking sheet or parchment paper-lined baking sheet.
Slice sweet potato into 1/4" rounds. Drizzle with olive oil and sprinkle with salt.
Flip.
On the other side, drizzle olive oil and sprinkle salt.
Bake 10-15 minutes, flip, bake 10-15 more minutes, until slightly crispy and browned.
Transfer to serving plate and cool.
Cut avocado around the pit and scoop flesh into a bowl. Add all ingredients except tomatoes and scallions. Mash well. Add tomatoes and scallions and mix well.
Scoop guacamole onto rounds and serve immediately!
Ingredients
Directions
Preheat oven to 425 degrees F. Use nonstick baking sheet or parchment paper-lined baking sheet.
Slice sweet potato into 1/4" rounds. Drizzle with olive oil and sprinkle with salt.
Flip.
On the other side, drizzle olive oil and sprinkle salt.
Bake 10-15 minutes, flip, bake 10-15 more minutes, until slightly crispy and browned.
Transfer to serving plate and cool.
Cut avocado around the pit and scoop flesh into a bowl. Add all ingredients except tomatoes and scallions. Mash well. Add tomatoes and scallions and mix well.
Scoop guacamole onto rounds and serve immediately!
