Photo of ROSSCHETTA by Ross Mathews by WW

ROSSCHETTA by Ross Mathews

0 - 1
PersonalPoints™ per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
16
Difficulty
Easy
Looking for the perfect hors d’oeuvre for a party? Well look no further! This combination of sweet, salty, creamy, and spicy is bound to knock your guests socks off.

Ingredients

Cooking spray

4 spray(s)

Uncooked sweet potato(es)

2 large, unpeeled

Olive oil

1 tsp

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Smoked paprika

¼ tsp, or to taste

Plum tomato(es)

2 medium, diced

Uncooked red onion(s)

½ small, diced

Jalapeño pepper(s)

1 small, seeds and stem removed, diced

Avocado

1 item(s), medium

Fresh lime(s)

1 item(s), juiced

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Hot sauce

1 drop(s), or to taste

Jalapeño pepper(s)

1 large, cut into 16 thin slices

Chives

¼ cup(s), chopped

Instructions

  1. Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.
  2. Slice each potato into eight ¼-inch-thick rounds; place them in a bowl and toss with the oil, salt, pepper, and paprika. Spread the potatoes on the prepared baking sheet in a single layer. Bake, 20 minutes; flip potatoes and bake until browned and crispy, about 15 minutes more.
  3. Meanwhile, in a large bowl, combine the tomatoes, onion, diced jalapeño, avocado, and lime juice until it resembles guacamole; season to taste with salt, pepper, and hot sauce.
  4. Top each sweet potato slice with a spoonful of the avocado mixture; garnish with a jalapeño slice and a sprinkle of chives.
  5. Serving size: 1 topped potato slice