These guacamole sliders are an absolute FAVORITE of mine! I’ve brought these to baby showers, church events, and social gatherings and these have always been a hit! They’re typically gone so fast, I’m lucky if I get to eat any. Who doesn’t love guacamole, right? On Instagram, I suggested my followers make these for family game or movie nights!
Typically eaten with tortilla chips, this alternative is a great way to stick to your Whole30 or Paleo lifestyle! They make great appetizers or game day snacks. If you are gluten free or dairy free, or have friends who are, this is also a fantastic option to serve at an event as it’s very allergen friendly. If someone is avoiding nightshades, even just avocados blended with salt will do.
The Whole30 program recommends steering away from snacks, but instead having “mini meals”. The point of this is to not mindlessly snack, but actually eat a balanced plate when you truly are hungry. These sliders are a good option as you’ll be having fat, fiber, and a veggies! Throw in some protein (maybe jerky or meat sticks?) and you’re good to go!
I recommend slicing the sweet potatoes with a mandolin for evenness. While the mandolin I personally use is no longer available, this one is similar to the model I use and love. Be sure to wear gloves or use something to protect your fingers! Some mandolins (like mine did) come with a piece you can hold onto, dig the protrusions on the bottom into the sweet potato, and slice, that way your hand is completely protected from the blades.
You may want to make a double batch since they go quick. 😉 Enjoy! Leave a comment below and let me know how they turned out!
- 2 large sweet potatoes
- 2 cups guacamole
- Pre-heat oven to 400 degrees.
- Thinly slice the sweet potato to approximately 1/4 inch thickness. Use the wider parts of the potato, and aim for approximately 20 slices (enough to fill a sheet pan).
- Spread the slices all over a sheet pan, filling as much of the pan as possible. Slices can be touching.
- Place the tray in the oven. Bake for approximately 15-20 minutes, or until the rounds have softened, but are still somewhat sturdy.
- When finished, put a dollop of guacamole on top of each round. Serve!