- 15 minutes
- 30 minutes
- 40 bites
Serve up fresh avocado on mini baked potato rounds and top them with bacon and cilantro for a gluten free appetizer all of your guests can enjoy.
- Preheat oven to 400 degrees F. Bake bacon according to package directions. Transfer to a paper towel–lined plate and lightly pat dry. Once cool enough to handle, dice and set aside.
- Move the racks to the upper and lower thirds of the oven. Increase the oven temperature to 425 degrees F. Line two rimmed baking sheets with foil. Brush sheets with 1/2 tablespoon olive oil each. Use a very sharp knife to slice the sweet potatoes into 1/2- to 1/4-inch slices. Position the slices in a single layer on the greased baking sheets, and then brush tops of the potatoes with the remaining 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper. Bake for 20 to 25 minutes, until golden brown on the bottom, rotating the pans 180 degrees and switching their positions on the upper/lower racks halfway through. Remove the pans from the oven, turn the slices over, and then cook for an additional 8 to 11 minutes, until golden on top.
- Meanwhile, mix the avocado, lime juice, remaining 1/4 teaspoon salt, and smoked paprika in a small bowl. Gently mash with a fork, leaving the mixture slightly chunky. Set aside.
- Arrange the baked sweet potato slices on a serving plate. Top each with a dollop of the avocado mixture, chopped bacon, and cilantro.