Bocados de boniato con guacamole

Ingredientes

• 2 – 2 1/2 pounds sweet potatoes, scrubbed clean but NOT peeled, sliced 1/4″ thick
• 1 – 2 Tbsp. olive oil, plus extra for greasing pans
• 1/2 tsp. kosher salt
• Fresh ground black pepper
• 3 medium ripe avocados
• 1/4 cup cooked sweet corn
• 1/4 cup canned black beans, rinsed and drained
• 1/4 cup red onion, finely chopped
• 1 medium tomato, seeded and chopped
• 2 large jalapeno peppers, seeded and finely chopped
• 1/2 bunch fresh cilantro, chopped
• 1/2 tsp. ground cumin
• 3 Tbsp. fresh lime juice
• 4 bacon strips, cooked, cooled, and crumbled or finely chopped
• Kosher salt and fresh ground black pepper

Preparación

1. 1

   --- Potatoes ---

2. 2

   Place the oven rack in the lower third of the oven and preheat oven to 450 degrees F.

3. 3

   Line two rimmed baking sheets with aluminum foil, drizzle lightly with olive oil, and distribute evenly using a pastry brush.

4. 4

   Arrange the potato slices in a single layer on the oiled baking sheets, then brush tops with 1-2 Tablespoons of olive oil. Sprinkle with salt and fresh ground black pepper, to taste.

5. 5

   Bake 15 -18 minutes. Potatoes will be soft, wrinkly, and golden brown on the bottom. Remove from the oven and allow to cool just slightly.

6. 6

   --- Guacamole ---

7. 7

   Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl. Mash with a fork, leaving some chunks.

8. 8

   Add corn, beans, red onion, tomato, jalapeno, cilantro, cumin, and lime juice to the bowl. Fold in the bacon. Season with salt and fresh ground black pepper, to taste.

9. 9

   Top each potato slice with dollop of guacamole and serve immediately.