Trying to find gluten/dairy free appetizers can sometimes be a challenge. So many dips have cream cheese or sour cream and while there are dairy free versions of those, sometimes the taste is off. I stumbled across this recipe on pinterest when I was looking for a Paleo appetizer as someone who was coming over to our house doesn’t eat grains of any kind. The original recipe does call for dairy and I just omitted those ingredients.
I actually loved these. Like, really loved them. Could have eaten the whole platter by myself loved them. Want to make them tomorrow so I can have more loved them. But I am a sweet potato fanatic. Love guacamole and bacon makes everything good. How can combining them can go wrong?
2 sweet potatoes, cleaned, skins on
2 Tablespoons olive oil
2 ripe avocados
Salt and Pepper
4 slices of bacon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Brush 1/2 Tablespoon of olive oil on the aluminum foil.
Slice potatoes into 1/4 – 1/2 inch slices. You can use a mandolin but I just eye balled it and used a sharp kitchen knife. Arrange slices on the prepared baking sheet. Brush tops with remaining olive oil. I think I used another 3 Tablespoons of olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, then flip. Roast an additional 8 minutes.
While your potatoes are roasting in the oven, make your guacamole. I just mash up the avocado, add lime juice/salt to taste.
Fry up your bacon slices – I started cooking the bacon after I popped the potatoes into the oven. Drain slices and chop once cooled.
Once your potatoes have finished roasting, put them on the plate you are serving them with. Place a dollop of guacamole and sprinkle the chopped bacon on top. Serve.