Ingredients:

-2 medium sweet potatoes, preferably long and skinny
-2 tbsp avocado oil, olive oil, or ghee (not AIP if using ghee)
-1/2 tsp sea salt

For guacamole cream:
-2 avocados
-1/4 cup chopped red onion
-1/4 cup chopped cilantro
-1/2 tsp sea salt
-1/2 tsp garlic powder
-Juice of 1 lime
-1 tbsp olive oil
-1/2 cup water

For garnish:
Chopped red onion
Chopped cilantro

Directions:

1. Preheat oven to 425°F. 
2. Slice sweet potatoes into rounds of ~1/4 inch thickness. You don’t want them too thin because they need to be sturdy enough to hold the topping.
3. Toss with oil and sea salt.
4. Place in a single layer onto a roasting rack.
   • If you do not have a roasting rack, place them onto a cookie sheet, but be sure to flip them halfway through the roasting process.
5. Roast for 40-45 minutes, checking to be sure they do not burn. They are done when they are bubbly and beginning to brown.
6. While the sweet potatoes are roasting, make the guacamole cream by adding avocados, red onion, cilantro, sea salt, garlic powder, lime juice, olive oil, and water into a blender and blend until completely smooth. You may need to add more water, but try to keep the consistency as thick as possible.
7. Add guacamole cream to a Ziploc bag. Store in the fridge until you’re ready to use it.
8. When sweet potatoes are ready, carefully remove them from the pan and place onto serving plate.
9. Cut the tip off of the Ziploc bag filled with the guacamole cream, and pipe the cream onto each sweet potato round.
10. Garnish with a healthy amount of chopped red onion and chopped cilantro.
11. EAT THE WHOLE PLATTER.

Notes:
-Ways to make this come together more quickly if you’re entertaining:
—> Slice the sweet potatoes ahead of time, so all you have to do is roast them.
—> Slice + roast the sweet potatoes ahead of time, store in the fridge, then heat back up in the oven when you’re ready to eat.
-I do not recommend making the guacamole cream until you’re ready to serve because it will brown.