Roasted Sweet Potato Bites with Avocado Lime Cream and Spiced Pepitas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   Place the sweet potato rounds on the baking sheet. Toss them with 15 ml olive oil, 1 teaspoon smoked paprika, the ground cumin, 1/2 teaspoon salt, and the black pepper until evenly coated.

3. 3

   Roast the sweet potatoes for 20 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned around the edges.

4. 4

   While they roast, heat a small skillet over medium heat. Add the pepitas, the remaining 7 ml olive oil, 1/4 teaspoon salt, 1/4 teaspoon smoked paprika, and the red pepper flakes. Toast for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat and let cool.

5. 5

   In a small processor or with a fork, combine the avocado, Greek yogurt, lime zest, 15 ml lime juice, garlic, and chopped cilantro until smooth and creamy. Adjust with the remaining salt to taste.

6. 6

   Let the roasted sweet potatoes rest for 5 minutes so they are easier to assemble.

7. 7

   To serve, spoon about 1 tablespoon of avocado cream onto each sweet potato round. Finish with the toasted spiced pepitas and a little extra fresh cilantro.

8. 8

   Serve the bites warm or at room temperature.