Sweet Potato Bites topped with Black Bean Mash and Citrus Guacamole

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Servings:

• Recipe serving size: 3-4 sweet potato bites
• Number of servings: Adjust Reset

Ingredients:

• For sweet potatoes:

• 1 medium sweet potato (1 pound), scrubbed and sliced 1/4 inch thick (no need to peel)
• 1 tsp. olive oil
• pinch of kosher salt

• For black bean mash:

• 1 15-oz can black beans, drained and rinsed (no or low-salt preferred)
• 1 tsp olive oil
• 1/2 tsp. paprika
• 1/4 tsp. cumin
• pinch of kosher salt, divided
• 1/8 tsp. fresh ground black pepper
• 1 Tbsp cold water (may not need any)

• For citrus guacamole:

• 2 ripe, fresh avocados, halved, pitted and peeled
• 1 serrano pepper, minced along with seeds and pith (for milder version, remove seeds and pith or less of the pepper)
• 1 lime, sliced and juiced
• pinch of kosher salt
• 1/4 tsp pepper

• For topping:

• 1 medium tomato, small dice

Instructions:

1. For sweet potatoes:

2. Heat oven to 400F.
3. Toss sweet potato slices with 1 tsp olive oil and 1/8 tsp salt.
4. Place in single layer on baking sheet lined with parchment paper.
5. Roast for 15-20 minutes until fork tender and slight browning on outside.
6. Set aside.

1. For black bean mash:

2. Place beans into medium bowl and add olive oil, paprika, cumin, 1/8 tsp salt and pepper and mix well.
3. Using a potato masher, or a fork, mash until consistency of refried beans.
4. If too dry, add 1 tsp cold water at a time.
5. Taste and adjust flavor by adding additional paprika, cumin, pepper or salt, 1/8 tsp at a time.
6. Set Aside.

1. For citrus avocado guacamole:

2. In medium bowl, place avocado, 1/2 the minced serrano pepper, lime juice, salt and pepper.
3. Mash to desired consistency with a fork.
4. Taste and adjust by adding additional serrano pepper, lime juice or 1/16 tsp salt at a time.

1. To serve:

2. Place 1-2 Tbsp bean mash onto sweet potato.
3. Place 1/2 - 1 Tbsp avocado mash over the bean layer.
4. Top with diced tomato.
5. Enjoy!

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