Minutes Prep time: 20
Minutes Total time: 55
Servings: 28
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
4 sweet potatoes, unpeeled, cut into 1/4" thick slices (about 2 pounds)
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
1/4 cup canola oil
3 ripe avocados, pitted, peeled
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup chopped red onion
1 tablespoon lime juice
6 slices cooked bacon, finely chopped
1/4 cup chopped cilantro
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 13 mg | 1% |
| Carbohydrate | 7 g | 2% |
| Cholesterol | 2 mg | 1% |
| Total Fat | 6 g | 9% |
| Iron | 2% | |
| Calories | 85 kcal | 4% |
| Sodium | 169 mg | 7% |
| Protein | 2 g | 3% |
| Saturated Fat | 1 g | 4% |
| Sugars | 2 g | 0 |
| Vitamin C | 6 mg | 10% |
Preheat oven to 450°F. Spray two baking sheets with cooking spray; set aside.
In a small bowl, mix together the chili powder, paprika, garlic powder, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place sliced sweet potatoes in a large bowl and drizzle with oil. Sprinkle with spice mixture and toss until well coated.
Place sliced sweet potatoes in a single layer on the two baking sheets and cook 10 to 12 minutes on each side, switching the baking sheets in the oven half way through cooking.
While potatoes are cooking, mash avocados in a medium bowl. Stir in drained tomatoes, onion, lime juice, and remaining salt and pepper; cover and refrigerate.
Top each sweet potato slice evenly with guacamole, bacon and cilantro.
Rockin' Guacamole Sweet Potato Bites
