2 TBSP extra virgin olive oil
2 sweet potatoes, scrubbed clean, peels on
1 and 1/4 tsp salt, divided
3/4 tsp black pepper
2 medium avocados, peeled, pitted, and diced
1 TBSP fresh lime juice
1/2 tsp smoked paprika
4 slices bacon
3 TBSP freshly chopped cilantro
Place rack in upper and lower thirds of your oven and preheat oven to 425 degrees. Line two rimmed baking sheets with foil, then brush with 1/2 tablespoon olive oil each.
Slice potatoes into 1/2 to 1/4-inch cross-sections (use a mandolin if you have one.) Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil. Sprinkle with 1 teaspoon salt and black pepper.
Roast for 20-25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Flip, then roast for an additional 8 minutes. Remove from oven.
Meanwhile, in a small bowl, combine the avocado, 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, then remove from pan and set between two paper towels set atop a dinner plate. Blot away excess grease and, when cool enough to handle, chop into 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.com