• 2 sweet potatoes, cleaned and sliced into 1/4 inch thick discs
  • 3 tablespoons olive or avocado oil
  • 1/2 pound chorizo, casing removed so it’s just ground sausage
  • 1 ripe avocado, peeled and pit removed
  • 1/2 small onion, diced
  • juice of 1 lime
  • 1/2 jalapeno, diced
  • a handful¬†of fresh cilantro, stems removed
  • salt and pepper
  • pepper jack cheese


  1. Preheat the oven to 450.
  2. Toss the sweet potato discs in a bowl with 2 tablespoons oil.
  3. Lay the sweet potato discs out onto baking sheet(s) covered in parchment paper and bake for 10 minutes. Flip each disc and then bake for another 10 minutes.
  4. While potatoes are baking, heat the remaining tablespoon of oil in a skillet and brown the chorizo; about 5 minutes. Set aside.
  5. Put the avocado, onion, most of the cilantro, jalapeno, lime juice, salt and pepper into the food processor and pulse until smooth.
  6. When potatoes are finished cooking, top each disc with a spoonful of chorizo and grate pepper jack cheese on top. Return to oven for about 5 minutes to melt the cheese.
  7. Top each disc with a spoonful of the avocado mixture and a cilantro leaf. Serve warm or at room temp.

Recipe slightly adapted from