About the Recipe
2 Sweet Potatoes (large, sliced into even rounds)
1/2 tsp Avocado Oil
1/8 tsp Sea Salt
2 1/2 ozs Smoked Salmon (roughly chopped or sliced)
1 tbsp Chives (finely chopped)
Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper
In a bowl, add the sweet potato rounds along with avocado oil and sea salt. Toss to combine. Place the rounds on the baking sheet, ensuring they are spread out evenly. Bake for 12 minutes, flip and bake for 10 minutes more. Remove and set aside.
In a bowl, add the avocado and mash with a fork. Add the mashed avocado to the potato crostini and topped with smoked salmon and chives. Serve and enjoy!
Leftovers are best enjoyed within the same day.
One serving size is approximatley four crostinis
No chives? Use dill instead
For an extra crispy crostini, broil for 2 minutes after baking.