AVOCADO SWEET POTATO “TOAST”
Makes: 12 appetizer servings

● 4 sweet potatoes
● 2 avocados
● Juice of 1 lime
● 2 tbsp olive oil
● Salt and pepper
● Aleppo pepper (optional)
● 5 whole eggs
● Butter for eggs, about 4 tbsp

Scrub sweet potatoes well. Dry and slice into small rounds or use a cookie cutter to cut the same desired size. Preheat oven on convection 350°F. Place rounds on prepared baking sheet and drizzle with 1 tbsp olive oil and roast for 18-20 mins or until slightly browned. Smash avocados with remaining 1 tbsp olive oil and juice of lime. Season with salt and pepper. Add aleppo pepper (optional). Heat butter in pan on low and scramble eggs until soft and slightly cooked. Remove potatoes and allow to cool slightly. Top with avocado mixture and small amount of scrambled egg. Finish with crumbled candied bacon.

CHIPOTLE CANDIED BACON
Makes: 4 servings

● ½ tsp chipotle chile powder
● ½ tsp ground cumin
● ¼ tsp granulated garlic
● ¾ cup dark brown sugar
● 1# thick cut or center cut bacon

Combine chipotle chile powder, ground cumin, granulated garlic, and brown sugar. Spray rack over sheet pan covered with foil with non-stick cooking spray. Cut strips of bacon in half and place on rack over sheet pan. Bake at 375°F convection or 340°F convection humid in Convection Steam Oven for 10 minutes. Remove from heat and sprinkle with seasoning mixture. Continue to cook until crispy,
about 15-20 more minutes.