Sweet Potato Appetizer Bites

2 medium sweet potatoes Extra virgin olive oil, for drizzling Sea salt and freshly ground black pepper 1 watermelon radish, thinly sliced, cut into half moons 2 teaspoons sesame seeds, white or black

Ingredients

Avocado tartare 1 teaspoon sesame oil 2 teaspoons fresh lemon juice + more for squeezing ¼ teaspoon Dijon mustard ¼ cup diced red onion 1 medium-large ripe avocado Sea salt

Ingredients

Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

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Slice thin rounds (smaller than ¼ inch, not quite as thin as ⅛ inch) from the thick middle of the sweet potatoes. This should yield 14 to 16 rounds.

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Place the sweet potatoes on the baking sheet in a single layer, drizzle with olive oil and pinches of salt and pepper, and roast for 20 minutes. 

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Turn the slices and roast for 10 to 15 minutes more, or until tender.

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Make the Avocado tartare: In a medium bowl, whisk together the sesame oil, lemon juice, mustard, and a few pinches of salt. Stir in the red onion and set aside.

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When the sweet potatoes are almost done, dice the avocado and stir it into the tartare along with an extra squeeze of lemon. Season to taste.

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