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Sweet Potato Guacamole Crostini

Michelle Alley

TOTAL TIME:40 min

This sweet potato guacamole crostini is by far my absolute favorite appetizer to make. It has a crunchy, sweet potato chip, instead of the traditional bread of a crostini. Then, we topped with a delicious, homemade guacamole and a small piece of sweet-’n-salty, candied bacon. Of course, you can omit the bacon if you’d like to make it vegan.

PREP TIME:20 min
COOK TIME:20 min
TOTAL TIME:40 min
SERVES:1
Ingredients
    Candied bacon

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          Nutrition per serving
          120 CALS
          2 G
          15 G
          7 G
          SEE MORE
          AMOUNT PER SERVING% DAILY VALUE
          Calories
          120
          from fat
          60
          Total fat
          7g
          Saturated fat
          1g
          Cholesterol
          0mg
          Sodium
          160mg
          Carbohydrate
          15g
          dietary fiber
          3g
          sugar
          9g
          Protein
          2g
          Directions
          1. If you’d like to make the candied bacon, preheat the oven to 400°F. Prepare a baking sheet with aluminium foil and place a cooling rack in on the pan, as well.
          2. In a small bowl, combine the maple syrup and brown sugar.
          3. Place the bacon the on the cooling rack and brush half of the sugar mixture on the bacon.
          4. Bake for 15 minutes, then flip the bacon over, brush the remaining sugar mixture on the other side.
          5. Bake for an additional 15 minutes.
          6. Once cool enough to handle, cut each piece into 10 equal slices (it should make about 40). Set the bacon aside while you make the crostinis.
          7. Turn up the oven to 425°F.
          8. Scrub the sweet potato, then, using a mandolin or a very sharp knife, slice into thin chips (you should be able to get about 40 chips, depending on the size of the potato).
          9. Place in a single layer on a baking sheet, then brush with olive oil. Flip over, then brush the other side with olive oil, as well.
          10. Sprinkle the top with ½ a teaspoon of salt and a ½ teaspoon of pepper.
          11. Bake for 10 minutes, flip, then bake for an additional 10 minutes (baking time may vary, depending on the thickness of the chips).
          12. While the sweet potatoes are cooking, make the guacamole.
          13. In a medium bowl, mash the avocados with a fork.
          14. Stir in the beans, corn, red onion, garlic, lemon juice, cumin, ¼ teaspoon salt, and ¼ teaspoon of pepper.
          15. To assemble, top each sweet potato chip with 1 tablespoon guacamole, and, if desired, a piece of the candied bacon.
          16. Serve immediately.
          17. *Nutrition analysis done with candied bacon.
          Nutrition per serving
          120 CALS
          2 G
          15 G
          7 G
          SEE MORE
          AMOUNT PER SERVING% DAILY VALUE
          Calories
          120
          from fat
          60
          Total fat
          7g
          Saturated fat
          1g
          Cholesterol
          0mg
          Sodium
          160mg
          Carbohydrate
          15g
          dietary fiber
          3g
          sugar
          9g
          Protein
          2g

          WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

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