Sweet Potato Bites with Guacamole and Bacon Recipe

You guys – how could anyone not want to shove these in their face immediately?!?!? Sweet potato, guac AND bacon???? WHAT?!?!?!?!?!

Ingredients

2 sweet potatoes, scrubbed clean but NOT peeled, thinly sliced;
4 oz. bacon, cooked and crumbled;
1 cup fresh salsa;
1 tsp. chili powder;
1/2 tsp. paprika;
1/2 tsp. garlic powder;
2 tbsp. extra-virgin olive oil;
Fresh cilantro, minced;
Sea salt and freshly ground black pepper;

Ingredients for the simple guacamole
2 medium avocados, peeled, pitted, and diced;
1 tbsp. fresh lime juice;
1 garlic clove, minced;
1/2 cup Roma tomatoes, diced;
1/4 cup red onion, diced;

Sweet Potato Bites preparation

Preheat your oven to 450 F.
In a bowl, mash the two avocados until smooth. Add all the remaining ingredients for the guacamole. Stir until well combined, cover, and refrigerate.
Place sliced sweet potatoes in a bowl and drizzle with olive oil. Sprinkle with chili powder, paprika, garlic powder, and salt and pepper to taste, and toss until well coated.
Place the sliced sweet potatoes on a baking sheet and cook in the oven for 10 to 12 minutes on each side.
Top each sweet potato slice with guacamole, fresh salsa, bacon bits, and fresh cilantro.

Sweet Potato Bites with Guacamole and Bacon

German Potato Salad from BravoForPaleo.Com

This week, I am featuring another BBQ/picnic favorite…potato salad! Here is a healthier twist on the traditional mayo-laden potato salad. Plus, this incorporates bacon…so…yum!

Ingredients

2.5 lbs potato (red or russet)
6 pieces of bacon
1/3 cup apple cider vinegar
1 Tablespoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon garlic, minced
3 Tablespoon rosemary, chopped
1/4 cup olive oil
2 Tablespoon green onions, chopped

Instructions

Scrub the potatoes well. Place in a large pot and add water just to cover. Heat to a boil, and then reduce heat and simmer for 20-25 minutes or until the potatoes are tender when punctured with a fork.

Drain the water, and cube the potatoes into approximately equal size.

Meanwhile in a nonstick skillet, cook the bacon over medium heat, flipping occasionally, until crispy. Remove bacon onto a plate with a paper towels, pat dry and crumble the bacon. Leave bacon grease in the skillet.

Add the vinegar, dijon, salt and pepper to the bacon grease. Bring to a low boil for 1 minute, then add garlic, stirring. Remove from heat.

In a large bowl mix the cubed potatoes, crumbled cooked bacon, bacon dressing, rosemary, olive oil and green onions. Serve hot or cold.

Whole30 German Potato Salad

Bacon Shrimp Stuffed Sweet Potatoes from PaleoLeap.com

Ingredients

  • 8 sweet potatoes;
  • 1 lb. large raw shrimp, deveined and tails removed, cut into thirds;
  • 6 slices of bacon, cooked and crumbled;
  • 4 garlic cloves, minced;
  • 4 green onions, thinly sliced; (keep some of the green for garnishing)
  • 1 tbsp. paprika;
  • 2 tbsp. chili powder;
  • 1 tbsp. dried oregano;
  • ½ tsp. cayenne pepper;
  • 6 tbsp. ghee (clarified butter);
  • Paleo cooking fat;
  • olive oil, to coat the potatoes;
  • Sea salt and freshly ground black pepper to taste;
Potatoes preparation

Preparation

  1. Preheat your oven to 450 F.
  2. Rub the potatoes with the olive oil, place them on a baking sheet and bake for about 40 to 45 minutes or until soft.
  3. While the potatoes are baking; over a medium high fire, melt some cooking fat and add the garlic and the green onions. Cook for about 2 minutes.
  4. Add the shrimp to the green onions and garlic, cook for 2 to 3 minutes then add the paprika, chili powder, dried oregano and cayenne pepper. Stir and cook until shrimp are done, about another 2 to 3 minutes.
  5. When the potatoes are done, let them cool down and leave the oven on.
  6. Slice the potatoes in half horizontally and carefully scoop out the flesh into a big bowl, making sure to keep the skins.
  7. Mash the sweet potatoes until smooth then add the crumble bacon, the shrimp mixture, the ghee, season to taste and combine everything well.
  8. Stuff the potato skins with the filling, return to the oven and cook for another 15 minutes.
  9. When done remove from the oven and sprinkle with the remaining green onions.

Bacon-Shrimp Stuffed Sweet Potatoes

Mini Bacon Guacamole Cups from “All Day I Dream About Food”

Great app to bring to a party – uses two of everyone’s favorite ingredients – bacon and guac! Recipe from “All Day I Dream About Food”

INGREDIENTS:

9 slices uncured bacon
1 ripe avocado
2 tbsp minced onion
2 tbsp chopped cilantro
2 garlic cloves, minced
1 small jalapeno, seeded and minced (do half if you like it less hot)
juice of half a lime
1/2 tsp kosher salt
1/2 tsp black pepper

INSTRUCTIONS:

For the mini bacon cups, preheat oven to 400F. Turn a mini-muffin pan upside down and place on a large rimmed baking sheet (you need something to catch all the bacon grease from dripping to the bottom of your oven. If your muffin pan is too big to fit on the sheet, make sure to put one or two baking sheet on a rack below in the oven).

Spray the tops of 12 of the over-turned muffin tins with cooking spray (I suggest coconut oil spray).
Cut 6 of the slice of bacon in half. Cut the remaining 3 slices of bacon into 4 even portions each.

Place one of the smaller portions of bacon on the top of each over-turned mini muffin cups. Take one of longer portions and wrap around the sides of the muffin cups, with as much overlap as possible between the two pieces. Secure the ends with a toothpick.

Bake about 25 to 30 minutes, or until browned but not overly crisp (they will shrink too much and be very difficult to remove from the pan).

Let cool 5 minutes, then carefully loosen the cups and let drain on a paper-towel lined plate.

Meanwhile, in a medium bowl, mash avocado with a fork. Stir in onion, cilantro, garlic, jalapeno, lime juice, salt and pepper.

When bacon cups are cool, divide guacamole between them. Garnish with cilantro leaves.