This recipe offers an excellent way to fill up and feel like you’re indulging, without straying from any of the diets or weight loss programs we offer. Baked into crispy bite-sized crisps, the sweet potatoes will fill you up and add fiber to the meal. The avocado provides healthy fats and the lean turkey bacon ups your protein ante for the day. This flavor-packed recipe makes for the perfect appetizer, snack or entrée and can even be served during big games. They taste so good, you’ll forget how healthy they are.
3 sweet potatoes
2 Hass avocados, diced
4 ounces lean turkey bacon, cooked and diced
½ cup low fat cheddar cheese
2 to 3 tbsps extra virgin olive oil
2 tbsps low fat Greek yogurt
2 tbsps fresh lime juice
3 tbsps cilantro, chopped
Himalayan sea salt and freshly ground black pepper to taste
Preheat your oven to 425 degrees F. Line one or two baking sheets with aluminum foil and then brush with extra virgin olive oil. Slice the sweet potatoes into approximately ½ inch pieces and arrange on the baking sheets. Brush the tops of the slices with extra virgin olive oil. Season with Himalayan sea salt and freshly ground black pepper to taste and then put in the oven. Bake for 20 minutes. Remove the baking sheets and flip the slices onto the other side. Bake for 10 more minutes. Remove again and sprinkle lightly with cheese and put back in the oven for 2 to 3 minutes.
While the sweet potatoes cook, mix the diced avocado, diced turkey bacon, Greek yogurt and lime juice together. Season with Himalayan sea salt and freshly ground black pepper to taste. Combine well.
When the sweet potato crisps are out of the oven, add a spoonful of the avocado and bacon mixture to each. Sprinkle with cilantro and serve.
Makes about 45 to 50 crisps.
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