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
Preheat the oven, brush some olive oil on the baking sheets, put the sliced sweet potatoes on it and brush them with the oil too. Sprinkle 1 teaspoon salt and black pepper. Roast for 20-25 minutes, until golden brown. Flip, then roast for an additional 8 minutes. Remove from oven, sprinkle with cheddar, then return to oven and bake 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, set it between two paper towels to take excess of grease away. Chop in 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.
Recipe from wellplated
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