Print Friendly, PDF & Email

It’s football playoff time and the food you eat does not need to derail your healthy January! My sister introduced me to this recipe by Joyful Healthy Eats a few years ago and it has become a favorite this time of the year. The combo of the sweet potato, guacamole and spicy shrimp pairs so perfectly.

Take this to any football party for a perfect appetizer that is sure to please the crowd!


1 sweet potato, washed and scrubbed, sliced in thin slices, about 1/4″ (skin on)

2 tbsp olive oil

salt to season

For the Chipotle Shrimp:

1lb. large raw shrimp, peel and deveined

1/2 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp sea salt

1/4 tsp chipotle chili powder

1/2 tsp garlic salt

2 tbsp olive oil

For the Guacamole:

2 large avocados

1/2 cup cilantro

the juice of 1 lime

1 1/2 tbsp red wine vinegar

1/2 tsp red pepper flakes

1/2 tsp garlic salt

salt and pepper to taste


Preheat oven to 425. Line a baking sheet with parchment paper. Spray the parchment paper with olive oil. Place the thin slices of sweet potato on the prepared baking sheet.

Brush the tops of the sweet potato slices with olive oil or spray them with olive oil spray. Sprinkle lightly with sea salt. Bake the sweet potatoes for 10-12 minutes, or until slightly brown and crisp, flipping once.  Remove from the oven and set aside.

To make the Guacamole: Add avocado to a bowl and mash with a fork until mostly smooth. Add cilantro, lime juice, red wine vinegar, red pepper flakes, and garlic salt. Mix all ingredients together.

To make the Chipotle Shrimp: In a small bowl, add shrimp and toss with olive oil. Add the smoked paprika, ground cumin, garlic salt, sea salt, and chipotle chili powder. Toss well and place the shrimp on a large baking tray. Roast for 6-8 minuets, stirring halfway through, or until shrimp are cooked through and no longer pink.

To Assemble the bites: Top each sweet potato slice with a dollop of guacamole, one shrimp, and sprinkle with fresh cilantro. Enjoy!