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Creamy avocado and crunchy bacon join baked sweet potato rounds in this game day-friendly appetizer. Try a gluten-free recipe that serves up irresistibly bold flavor every time.
Preheat oven to 400°. Line a large baking sheet with parchment paper.
In a large bowl, add the sliced sweet potatoes, cumin, paprika, olive oil and salt. Toss gently to coat.
Arrange the sweet potato slices on the baking sheet in a single layer. Bake for 15 minutes, or until tender.
In another bowl, combine the avocado, lime juice, garlic powder and cilantro.
On a serving platter, arrange the roasted sweet potato slices. Top each slice with a dollop of smashed avocado, tomato slice, cheddar, bacon, jalapeño and scallions. Serve immediately.