Whipped Avocado Sweet Potato Crisps

1 step

Makes 16-20 bite size pieces

Updated at: Mon, 21 Sep 2026 15:26:52 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories43.2 kcal (2%)

Total Fat2.6 g (4%)

Carbs5 g (2%)

Sugars1 g (1%)

Protein0.6 g (1%)

Sodium87.7 mg (4%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

2sweet potatoes

medium, sliced into 1/4-inch rounds

1 tablespoonolive oil

Salt

pepper

for the sweet potatoes

2avocado

large, ripe

1 teaspoonfresh lime juice

plus extra to taste

¼ cuppomegranate arils

fresh

Smoked sea salt

to taste

Instructions

Step 1

Roast the Sweet Potatoes: Preheat your oven to 400°F–425°F (or up to 450°F for extra crispiness). Line a baking sheet with parchment paper. Arrange the sweet potato rounds in a single layer, brush both sides with olive oil, and season lightly with salt and pepper. Bake for 20 to 25 minutes, flipping halfway through, until the edges are golden and slightly crisp. Let them cool for a few minutes.Make the Whipped Avocado: While the potatoes bake, add the peeled avocado and fresh lime juice to a bowl. Whip or mash vigorously with a fork (or use a small food processor) until smooth, creamy, and mousse-like. Season with a pinch of regular salt if needed.Assemble: Transfer the warm or cooled sweet potato rounds to a serving platter. Spoon or pipe a small dollop of the lime-whipped avocado mousse onto each round.Garnish and Serve: Top each with a small pinch of fresh pomegranate arils for crunch and a light dusting of smoked sea salt. Serve immediately for the best texture.