- 4 slices thick-cut bacon (about 3ozs)
- 2 tbsp extra virgin olive oil
- 2 sweet potatoes, scrubbed clean, peels on
- 1 ¼ tsp kosher salt
- ¾ tsp black pepper
- 2 med. avocados,peeled, pitted, and diced
- 1 tbsp fresh lime juice
Preheat oven to 400°F and cook bacon, place on a paper towel lined plate and pat dry. Once cool enough to handle, dice and set aside.
Move oven racks to the upper and lower thirds of the oven. Increase the oven temperature to 425°F. Line two rimmed baking sheets with foil. Brush sheets with 1/2 tablespoon olive oil each. With a mandolineor very sharp knife, slice the sweet potatoes into 1/2-1/4” slices. Arrange the slices in a single layer on the oiled baking sheets, then brush tops with the remaining 1 tbsp olive oil. Sprinkle with 1 tsp salt and pepper. Bake for 20 to 25 minutes, until golden brown underneath, rotating the pans 180° and changing their positions on the upper/lower racks halfway through. Remove the pans from the oven, flip the slices over, then roast for an additional 8 to 11 minutes, until golden on top.
Meanwhile, in a small bowl, combine the avocado, lime juice, remaining 1/4 tsp salt, and smoked paprika. Mash lightly with a fork, leaving the mixture slightly chunky. Set aside.
Transfer the baked sweet potato slices to a serving plate. Top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.