Prep Time

30 min

Total Time

30 min

Calories per serving




Ingredients (13)
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 4 (about 2 lbs.) sweet potatoes, unpeeled, cut into 1/4" thick slices
  • 2 tablespoons vegetable oil
  • 1 can (20 oz.) DOLE® Crushed Pineapple, drained
  • 3 avocados, peeled, pitted
  • 1 tomato, diced
  • 1/2 cup chopped red onion
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro
  1. Preheat oven to 450°F. Spray two baking sheets with cooking spray; set aside.
  2. Combine chili powder, paprika, garlic powder, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
  3. Place sliced sweet potatoes in a large bowl and drizzle with oil. Sprinkle with spice mixture and toss until well coated.
  4. Spread sliced sweet potatoes in a single layer on the two baking sheets and roast 10 to 12 minutes. Flip sweet potatoes using a metal spatula and roast an additional 10 to 12 minutes, switching the baking sheets in the oven half way through cooking.
  5. Mash avocados in a medium bowl while potatoes are cooking. Stir in pineapple, tomatoes, onion, lime juice and remaining salt and pepper. Cover and refrigerate.
  6. Top each sweet potato slice evenly with guacamole and cilantro.

Rate this Recipe