Roasted Sweet Potato Guacamole

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Roasted Sweet Potato Guacamole

Roasted Sweet Potato Guacamole

Compliments of Executive Chef, Katsuji Tanabe


Serves 4-6


-Guacamole Base-

6 large avocados

1.5 tsp kosher salt

1/4 cup diced red onion

2 tbsp lime juice

2 tsp chopped cilantro leaves

2 tsp chopped serrano chilies (remove seeds if you do not like it too spicy)

1 tsp chopped mint leaves


-Roasted Sweet Potato Topping-

1/2 cup large diced sweet potato (roasted)

1/4 cup bacon (rendered and diced)

1/4 cup dried cranberries

1 tbsp maple syrup



1 tbsp pepitas pumpkin seeds

2 tbsp goat cheese



To make the guacamole base – combine all ingredients and mix in a bowl.

To make roasted sweet potato topping – sautee the sweet potatoes, bacon and dried cranberries in a skillet on medium heat. Once all the ingredients are cooked, set aside and let it cool. Once cooled, mix them in with the guacamole base and drizzle maple syrup over everything. Top it off with pepitas pumpkin seeds and goat cheese. Serve with your favorite chips or crudites and enjoy!

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