Ingredients
- slice sthick-cut baconabout 3 ounce s
- tablespoon sextra-virgin olive oil
- sweet potatoesscrubbed clean, peels on
- 1/4 teaspoon skosher saltdivided
- 3/4 teaspoon ground black pepper
- medium avocadospeeled, pitted, and diced
- tablespoon fresh lime juice
- 1/2 teaspoon smoked paprika
- tablespoon schopped cilantro
Instructions
- Preheat oven to 400 degrees F. Bake bacon according to these directions . Remove to a paper towel lined plate and lightly pat dry. Once cool enough to handle, dice and set aside.
- If necessary, move the racks to the upper and lower thirds of the oven.
- Increase the oven temperature to 425 degrees F.
- Line two rimmed baking sheets with foil (if reusing one of the bacon sheets, change out the foil for a fresh piece).
- Brush sheets with 1/2 tablespoon olive oil each.
- With a mandoline or very sharp knife, slice the sweet potatoes into 1/2 to 1/4 inch slices.
- Arrange the slices in a single layer on the oiled baking sheets, then brush tops with the remaining 1 tablespoon olive oil.
- Sprinkle with 1 teaspoon salt and black pepper.
- Bake for 20 to 25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through.
- Remove the pans from the oven, flip the slices over, then roast for an additional 8 to 11 minutes, until golden on top.
- Meanwhile, in a small bowl, combine the avocado, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, leaving the mixture slightly chunky. Set aside.
- Transfer the baked sweet potato slices to a serving plate. Top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.
