You can make this as a snack or make smaller portions for an appetizer, as I did.
1 large sweet potato
1 avocado, cut into small slices
4 slices bacon, cooked to desired crispness
1 red pepper, chopped
½ cup olive oil or avocado oil mayonnaise (I like the Primal Brand)
1/8 tsp chili powder
Sea salt and pepper, to taste
Preheat oven to 400 degrees.
Slice the sweet potato into ½ to ¼ inch slices (lengthwise for snack or small rounds for appetizers).
Place on a baking sheet lined with parchment paper.
Baste both sides of the sweet potato slices with avocado oil and sprinkle with salt and pepper.
Bake the sweet potato until the slices start turning slightly crispy at the edges (30-45 minutes).
Allow the cooked sweet potato slices to cool for 5-10 minutes.
Top each slice with a dollop of mayo.
Top with avocado and bacon.
Sprinkle the chopped red pepper on top and serve.
Adapted from The Primal Kitchen Cookbook