Roasted sweet potato rounds with guacamole and bacon are the perfect healthy appetizer to bring to any bridal shower you may attend.
Mondeee fundeeee! Good morrow, mates! Today’s un día muy especial! You didn’t realize it, but you just crash landed into an interweb bridal shower for my good friend, Stephie. Stephie and her beaux-a-poodles,Alex, are getting tied to the hitching post on April 18, and boy lemme tell ya: they are puh-er-fect-o for the knot-tying. As in, they’re so cute together I could squeeze them until their eyes pop outta their really really ridiculously good looking heads.
A bunch of us Stephie-adoring bloggers have gotten together to bring you bridal shower eats and see Stephie off as she becomes a misus. I’m thrilled to be joining these lovely ladies for a virtual smorgasbord, and am honored to be one of Stephie’s bridesmaids on her big date in real life, people! I’m giddy with excitement to celebrate in the flesh with Stephie, Alex, and their friends and family.
I had the pleasure of meeting Stephie, Alex, and Stephie’s parents back in September, which was like meeting people I had already known since birth. It was quite the adventure, let.me.tell.you. Because I just love the daylights out of Steph, I decided to write her a little letter. And here’s how it goes:
Tuh duuuuuuh! Were you surprised?! You didn’t think you’d take a stroll down matrimony lane without first having a virtual bridal shower, now didja?!
Here, have a sit in this bubble-wrapped chair and take a bite-uh-sweet-puhtater!:
There, that’s better. Let’s talk.
You, my dear, are the cat’s meow. You have a kind heart, a genuine soul, and are one of the strongest women on the face of the planet. You’re inspiring, uplifting, and give great text message. I can’t wait to celebrate your big nuptuous day with you and I’m puh-retty pscyhed you’re putting me in your carry on and taking me with you on your honeymoon to Spain, thankssomuchforthat. P.S. I’ll gladly accept in-flight snacks and booze. I prefer nuts over pretzels, just FYI. Whisky over water, FYI the sequel.
Although I’ve never participated in a real bridal shower, I think we attendees are supposed to don words of wisdom to the bride-to-be. I could feed you marital advice and cliches, but in truth, I think you’ve got this thing covered. You and Alex are a beautiful couple and seeing the two of you together makes my heart swell (in an emotional and positive way, not a scary and medical emergency way, just FTR). As my mom would say, the two of you are like two matching bookends and I’m so happy you’ve chosen to spend your lives together.
A million congratulations to you and Alex!
Oh wait, I do have one piece of advice: when in doubt, just add bourbon. The End.
Loves and squeezes and kitty cat sneezes,
Phew! All this talk about luuurve has made me hungry! Time for the food!
You guys, I brought nuggets of sweet potato bliss to this shindig. They’re pretty straight-forward and people-friendly in their guac and bacon-riddled splendor. Stephie loves her sweet potatoes just as much as I, so I figured she’d get a kick out of them slash we’d hoard them together in a corner while singing Beyonce songs. With our moufs full, son.
Here’s what all the other lovely bloggers brought to the show!:
Mini Lemon Cakes from Dessert for Two
Chocolate Fudge Crumb Bars from All Day I Dream About Food
Meyer Lemon Meringue Pie from Stetted
Herb and Cheese Scones from Seaweed and Sassafras
Spiced Apple and Buttermilk Cake from Laura’s Mess
Broccoli Bacon Salad from Nutmeg Nanny
Smoked Salmon Cucumber Pizza from Foodie with Family
Maple Bourbon Balls from Bluebonnet Baker
Broccoli and Bacon Beer Cheese Dip from Rachel Cooks
Raspberry Parfaits from Very Culinary
Strawberry Mint Mascarpone Crostini with Lemon Honey Drizzle from A Cedar Spoon
Mini Buffalo Blue Cheese Chicken Pot Pies from Sarcastic Cooking
Mini Meyer Lemon Coconut Scones from Girl Versus Dough
Chocolate Shoofly Pie with Pecan Whole Wheat Crust from Cooking Actress
Without further adieu, here’s what you need on your eightfold path to guactrimony!
Roasted Sweet Potato Rounds with Guacamole and Bacon
- 1 inch large sweet potato chopped into ½- rounds
- 2 slices thick-cut bacon cooked
- 1 large avocado peeled
- 2 tablespoons fresh lime juice
- 1 jalapeno seeded and finely chopped
- 1 clove garlic minced
- 3 tablespoons red onion finely chopped
- 1/8 teaspoon to ¼ fine sea salt to taste
- Cotija Cheese
- Green onion chopped
Preheat the oven to 400 degrees F. Wash and dry the sweet potato, and slice it into 1/2-inch thick rounds. Lightly coat both sides of the sweet potato slices with grapeseed or olive oil, sprinkle with salt, and place on a baking sheet. Bake for 20 minutes, flip, then bake for another 10 to 15 minutes, or until rounds are cooked through and crispy on the edges. Place sweet potato rounds on a serving platter and allow them to cool.
Cook the bacon over medium heat, flipping occasionally, until crispy, about 5 minutes. Transfer bacon to a cutting board and chop into pieces once cool enough to handle.
Add all ingredients for the guacamole to a bowl and mash with a fork until it reaches desired consistency. I like leaving mine slightly chunky.
Top sweet potato rounds with guacamole, green onion, crispy bacon, and grated cotija cheese. Enjoy deez bites of heaven!