Watch the Full Step-by-Step
Servings: 4 servings
- Baking sheet
- Chef's knife
INGREDIENTS
- 1 medium sweet potato
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ cup crumbled feta cheese
- Cilantro for garnish
Guacamole:
- 1 ripe avocado
- 1 tablespoon lemon juice
- 2 tablespoons red onion, finely chopped
- 3 cherry tomatoes, diced
- ¼ cup cilantro, chopped
- ¼ teaspoon salt
INSTRUCTIONS
- Preheat the oven to 350°F/180°C (convection). Line a baking sheet with parchment paper.
- Slice the sweet potato into ½-inch/1.25 cm rounds and arrange in a single layer on the sheet. Brush both sides with olive oil and sprinkle with ½ teaspoon salt. Roast until tender and golden at the edges, 20 to 25 minutes. Let cool slightly.
- While the sweet potatoes roast, mash the avocado with the lemon juice and ¼ teaspoon salt until mostly smooth. Fold in the red onion, diced cherry tomatoes, and chopped cilantro.
- Spread a spoonful of guacamole over each warm sweet potato round. Top with crumbled feta and extra cilantro leaves. Serve immediately.