ROSSCHETTA by Ross Mathews
1
Points®
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
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
2 medium, diced
Red onion
½ small, diced
Jalapeño pepper
1 small, seeds and stem removed, diced
Avocado
1 item(s)
Lime
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
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
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