I finally have a moment to sit down and do some blogging, yay! This past weekend was filled with happiness and a lot of celebrating. Last Friday, not only did I graduate from my dietetic internship with Fresno State…but on the same day got offered a job to work at Clovis Unified School District as their Nutritionist! I was one happy girl that day. Even though the title of the position is nutritionist, once I pass my exam I will still be an RDN working in a nutritionist position. There is a lot of room for growth with this district and I am so excited for this next chapter in my life! Now that all of the parties and sharing fun times with family and friends has come to an end, I spent some time in the kitchen creating these healthy and tasty sweet potato sliders with homemade guac. mmmm…
Many thanks to Terri Fry with food blog “Done to a Tee” I created these flavorful and healthy bites. I love sweet potato, and I love guac…it beats me as to why I have never thought of this myself! Since I am still blogging for the Bar Method Fresno I made these for this weeks theme “Healthy BBQ idea” & also because Memorial Day Weekend is approaching. I am really burnt out on macaroni salad and all of those high fat sides… If you are too, try making these for your guests and see what they think!
- 2 Medium sized sweet potatoes
- 2 Tbsp. EVOO
- salt and pepper TT
- 2 Large avocados
- 1 roma tomato, diced, seeds removed
- 1/4 cup red onion, diced
- 2 tsp. fresh garlic
- Lime of 1 juice
- Juice of 1/2 naval orange
- 3 Tbsp. chopped cilantro
- 1 jalapeno
- 1/2 tsp cayenne
- salt and pepper TT
- Preheat oven to 350 degrees F. Prepare a baking sheet lined with parchment paper.
- Wash and slice sweet potatoes into 1 inch rounds. Mix in a bowl with salt, pepper, and olive oil until rounds are lightly coated. Place on the baking sheet and bake for 30 minutes, or until tender.
- While sweet potatoes cook, Prepare the guac. Mash the avocados and mix all other ingredients together. Adjust seasonings if desired.
- Let the sweet potatoes cool slightly before placing guac on top. Top with fresh cilantro and tomato for garnish and serve immediately.