Developed by Kristen Race, M.S., R.D., L.D.
This appetizer dish uses sliced sweet potatoes or yams as a base and is very versatile for different toppings. Other topping ideas include tomato sauce and cheese for mini pizzas, arugula salad with goat cheese for mini salads, and small hamburger patties for open sliders.
Preheat oven to 400 degrees. Place the rounds on a cookie sheet lined with parchment paper. Drizzle with olive oil and rub in on each side of the rounds; sprinkle with a little sea salt. Bake for 15 minutes, turn the rounds over and bake for an additional 10 minutes until browned and slightly crispy. While the potatoes are baking, combine the avocado, salsa, cilantro, and lemon juice in a large bowl and mash with a fork until desired consistency. Once the potatoes are done baking, top each round with 1-2 tbsp. of avocado mixture, a half cherry tomato, sprinkle of cilantro, and crushed tortilla chips. Serve immediately. Enjoy!
Yield: 8-10 servings
(for 10 servings)
Serving size: approximately 2 rounds
Fat: 6 g
Total carbohydrate: 11 g
Fiber: 3 g
Sodium: 60 mg
Protein: 1 g