Guac + pomegranates + toasted sweet potato

Guac + pomegranates + toasted sweet potato

I could eat guacamole by the spoonful. Chances are, if you are an avocado fan, you could too.

Combine this festive green and red combo with roasted sweet potato toasts and be prepared to be amazed. I’ve made this fun appetizer for several holiday parties and everyone seems to congregate around the pomegranate guacamole no matter what else is included in the spread. People can’t believe how good the combination tastes!

The roasted sweet potato toasts are a healthy swap for chips and make for a perfectly portioned individual appetizer.

When making this recipe for a party, you can make it ahead of time by mixing up the guacamole in a bowl, then covering with plastic wrap while pushing the wrap down onto the guacamole to remove any air (which is what turns guacamole brown).

  • 2 medium sweet potatoes, cut into ¼” thick rounds
  • 2 avocados, mashed
  • ⅓ cup pomegranate seeds
  • ¼ cup cilantro, chopped
  • 2 Tablespoons diced red onion
  • 1 small garlic clove, minced
  • ½ lime, zested and juiced
  • salt to taste
  1. Preheat the oven to 425 degrees.
  2. Place the sweet potato rounds onto a parchment-lined baking sheet and lightly coat with cooking spray, sprinkle with salt and pepper. Roast in the oven for about 20 minutes, until slightly golden brown and fork tender.
  3. Meanwhile, mash the avocados in a bowl. Add the rest of the ingredients and stir to combine.
  4. To serve, place the sweet potato rounds onto a serving tray and spoon guacamole on top. Garnish with extra pomegranate seeds.

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