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Sweet Potato Stacks

A gluten-free appetiser made with real ingredients and nutrient-packed.
Prep Time1 day 45 minutes
Cook Time35 minutes
Course: Appetizer, Snack
Keyword: avocado, bacon, gluten-free, keto, paleo, snack, sweet potato

Ingredients

  • 4 slices bacon
  • 2 tbsp olive oil
  • 2 sweet potatoes
  • 2 tsp quality salt
  • 1 tsp cinnamon
  • 2 avocados
  • 1 tbsp lime juice
  • ½ tsp smoked paprika
  • ⅓ cup soft goats cheese

Instructions

  • Preheat your oven to 220°C
  • Cut up your bacon into large pieces and pan fry until crispy. Then remove from heat and place on paper towel to cool. When cool cut into smaller pieces.
  • Peel and slice the sweet potato into rounds approximately 1-1½cm thick. Place on a lined baking tray, rub both sides of them with olive oil, and sprinkle with salt and cinnamon. Then place in the oven for 30-35 minutes. Don't forget to rotate and flip pieces at halftime.
  • Whilst the sweet potato is baking, in a bowl combine the avocado, lime juice, and approximately ½ tsp salt and smoked paprika. Mash until desired consistency is found. Set aside.
  • Transfer cooked sweet potato to a serving plate. Top each with a dollop of avocado, a smaller dollop of the soft goat's cheese, then sprinkle with bacon.
    ** Added extra; you could then sprinkle with finely chopped spring onions or roughly chopped coriander for a further flavour hit.