Roasted Sweet Potato Bites with Avocado and Bacon

This appetizer won the night at our house on New Year's Eve. Just sayin'.

{Recipe slightly adapted from}


  • Olive oil spray or a couple of tablespoons extra virgin olive oil
  • 2 sweet potatoes, scrubbed clean, peels on
  • 1 and 1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper
  • 2 medium avocados, peeled, pitted, and diced
  • 2 tablespoons non-fat or 2% plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon smoked paprika
  • 1/2 tsp garlic powder
  • 3 ounces bacon (about 4 slices)
  • 3 tablespoons freshly chopped cilantro


  1. Preheat oven to 425°F. Line two baking sheets with foil and spray with olive oil nonstick spray or spread some olive oil around.
  2. Slice potatoes into 1/2 to 1/4 inch cross-sections, making sure to cut them all close to the same size.
  3. Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil or spray with more olive oil spray. Sprinkle with 1 teaspoon salt and black pepper. Roast for 20-25 minutes or until golden brown underneath, rotating the pans 180° halfway through and changing their positions on the upper/lower racks halfway through as well. Flip, then roast for an additional 8 minutes or so.
  4. Meanwhile, in a small bowl, combine the avocado, Greek yogurt, lime juice, remaining 1/4 teaspoon salt, smoked paprika, and garlic salt. Mash lightly with a fork, but still leave the mixture slightly chunky. Set aside.
  5. 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/tear into small pieces.
  6. Once the sweet potato rounds have baked, top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.