Guacamole Sweet Potato Rounds

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Three day weekends are the absolute best!

This weekend was wonderful.

The husband and I treated ourselves to a huge REI sale, we went to our favorite parks and a new park in the city, watched movies, and I competed in my first race of the season.

So, race time.

This past Sunday was really nothing special in terms of the distance of my race. Granted, I have never competed in a 10K before, but after having done a half marathon, bike races, and an Olympic triathlon, this race seemed so insignificant. Oh, to my surprise.

For those of you that don’t know my full story, two years ago I decided to train and compete in the Nashville Rock N’ Roll Half Marathon. Up until this point in my life, I had never run more than three miles and I absolutely hated running. I despised it. When I started training, I could barely run a mile, my legs always felt like lead, and I could barely breathe. My pace was embarrassing and I wouldn’t dare let anyone else run with me.

On Sunday, a little over two years after this “exercise-crazed” chapter of my life began, I ran 6.2 miles and I’m almost too excited to say that it was kind of easy. EASY. Who is this person?! I kept thinking as I ran. I’m enjoying this? I don’t feel too tired? I can past those two girls ahead of me? I’m not dead last? This feeling was unreal. No, I am not a fast runner and no I will probably never get near that podium, but this Sunday I felt mentally and physically stronger than I ever had in my life. I literally couldn’t wait until the next day to tie my laces and go out for a run again.

I guess all of this is to say that the human body and mind are powerful things. Don’t let your fears get in the way of your future accomplishments!

Now, go make these cute little appetizers. You won’t regret it.


  • 2 large sweet potatoes, washed and sliced thin
  • 1 Tbsp olive oil
  • salt and pepper
  • 1 avocado
  • juice of 1/2 lime
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2-3 slices turkey bacon, cooked and diced
  • grated raw cheddar cheese, if you want

1. Preheat the oven to 425.
2. On a lined baking sheet, arrange the sweet potato slices and drizzle with olive oil. Sprinkle with salt and pepper.
3. Bake for 20 minutes, or until slightly golden brown, then flip and bake for another 5 minutes.
4. If desired, sprinkle with grated raw cheese and cook for an additional 3-5 minutes.
5. While the sweet potatoes are baking, mash an avocado and mix with the lime juice, spices, and salt and pepper.
6. Pull the sweet potatoes out of the oven and put about a teaspoon or more of the guacamole then top with the cooked bacon.

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