Sweet Potato Bites with Avocado and Bacon

Ingredients

• 2 tbsp olive oil
• 2 sweet potatoes, scrubbed clean, peels on
• 1 ¼ tsp salt, divided
• ¾ tsp pepper
• 1/3 cup sharp cheddar cheese
• 2 medium avocados, peeled, pitted and diced
• 2 tbsp non-fat or 2% Greek yogurt
• 1 tbsp fresh lime juice
• ½ tsp smoked paprika
• 3 oz bacon (about 4 slices)
• 3 tbsp freshly chopped cilantro

Directions

Place rack in upper and lower thirds of your oven and preheat oven to 425 degrees F. Line two rimmed baking sheets with foil, then brush with ½ tbsp olive oil each. Slice potatoes into ½ to ¼ inch cross section. Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil. Sprinkle with 1 tsp sale and black pepper. Roast for 20-25 minutes, until golden brown underneath, rotation the pans 180 degrees and changing their position on the upper/lower racks halfway through. Flip and then roast for an additional 8 minutes. Remove from oven, sprinkle with cheddar, then return to oven and bake for an additional 3 minutes, until the cheese is melted and bubbly.

Meanwhile, in a small bowl, combine the avocado, Greek yogurt, lime juice, remaining1/5 tsp 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 bakes, top each with a dollop of avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.

Yield:  Makes about 40 bites