Authortapasonline
RatingDifficultyBeginner

Baked sweet potato with avocado and cream cheese - The sweet potato can be left to cool and these little tapas are great for a buffet, but they are delicious whilst the sweet potato is still warm.

Yields2 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 1 Sweet potato (medium-sized)Peeled and cut into 2cm slices
 1 AvocadoPeeled and stone removed
 2 Cherry Tomatoes
 1 Cream Cheese
 1 Pinch of Salt
 1 Pinch of Black Pepper
 1 tsp Garlic purée
 1 Lemon juice
 2 tbsp Olive oil

1

Place the oil, salt, pepper and garlic in a bowl and toss the sweet potato to cover completely.

2

Place the sweet potato slices on a baking sheet, drizzling over any remaining oil, and roast in a hot oven for about 30 Minutes until soft.

3

Mash the avocado, adding a dash of lemon juice, and spread onto each slice of sweet potato.

4

Slice the cherry tomatoes and place one on top of the avocado.

5

Finish with a dollop of cream cheese.

Category, Cooking Method

Ingredients

 1 Sweet potato (medium-sized)Peeled and cut into 2cm slices
 1 AvocadoPeeled and stone removed
 2 Cherry Tomatoes
 1 Cream Cheese
 1 Pinch of Salt
 1 Pinch of Black Pepper
 1 tsp Garlic purée
 1 Lemon juice
 2 tbsp Olive oil

Directions

1

Place the oil, salt, pepper and garlic in a bowl and toss the sweet potato to cover completely.

2

Place the sweet potato slices on a baking sheet, drizzling over any remaining oil, and roast in a hot oven for about 30 Minutes until soft.

3

Mash the avocado, adding a dash of lemon juice, and spread onto each slice of sweet potato.

4

Slice the cherry tomatoes and place one on top of the avocado.

5

Finish with a dollop of cream cheese.

Batata al horno con Aguacate y Queso Crema