Good Food, Good Life, 365 – Crispy Sweet Potato Rounds with Avocado Topping

Crispy Sweet Potato Rounds with Avocado Topping

2 long, narrow sweet potatoes, sliced into thin rounds
1 or 2 tablespoons olive oil or avocado oil
Salt and pepper
1 avocado, cubed
2 tablespoons minced red onion
1/2 teaspoon minced jalapeno or Serrano, or to your heat tolerance level
a splash of clementine or tangerine juice
salt to taste
cilantro, for garnish

Preheat oven to 450 degrees. Line baking sheet with aluminum foil. Place sweet potato slices on prepared baking sheet in a single layer. Brush both sides of slices with olive oil. Sprinkle with salt and pepper. Bake for 20 to 25 minutes minutes, until edges begin to curl up. The thinner they are cut, the crispier they will be. Thicker slices will be softer, and equally delicious.
Meanwhile, prepare the topping by putting the avocado in a bowl. Mash slightly with a fork. Add red onion and jalapeno and splash of juice. Stir gently to blend. Season with salt to taste.
When sweet potato rounds are done, plate them, then spoon a small dollop of avocado mixture on the middle of each. Top with a cilantro leaf or sprinkle with minced cilantro.