Ingredients
- 2 lb sweet potatoes, cut into ¼-inch-thick rounds
- 6 Tbsp olive oil, divided
- 1½ tsp kosher salt, divided
- 1½ tsp freshly ground pepper, divided
- 1 (16-oz) pkg cocktail tomatoes, chopped
- 2 pints grape tomatoes, sliced
- 1 (0.5-oz) pkg fresh basil, coarsely chopped
- 2 Tbsp chopped fresh oregano
- 3 cloves garlic, minced
- 2 Tbsp balsamic vinegar
- 2 avocados, chopped
Instructions
- Preheat oven to 400°F. Arrange potatoes on 2 parchment paper-lined baking sheets. Brush both sides with ¼ cup oil; sprinkle with ½ tsp each salt and pepper. Bake 20 to 25 minutes or until lightly browned and tender.
- Meanwhile, combine both tomatoes, basil, oregano, garlic, 2 Tbsp oil, vinegar, and 1 tsp each salt and pepper in a large bowl. Gently stir in avocados.
- Arrange potatoes in stacks of 2 rounds each on a platter; top with avocado mixture. Garnish with more herbs and vinegar, if desired.
