Sweet Potato Appetizers (Gluten Free)
2 large sweet potatoes
2 Tablespoons olive oil
Salt and Pepper
2 ripe avocados
1/4 cup pesto
Preheat your oven to 425 degrees.
Slice your sweet potatoes into 1/2" slices and put into a large bowl. Add your olive oil, and salt and pepper to taste. Mix until the oil and seasonings are evenly distributed. Spread the sweet potato slices onto a parchment lined baking sheet, and put in the oven. I roasted mine for 40 minutes, rotating the trays at 20 minutes.
While the sweet potatoes are roasting, mash up the avocado in a bowl and add the pesto sauce. Mix until uniform.
When the sweet potatoes are done, add about 2 teaspoons of the avocado pesto on top. Serve immediately! (Store any extra avocado pesto in tupperware with saran wrap over the surface of the sauce. Can also be used as a pasta sauce, a dip for veggies, or crackers!)