Savoury, comforting, healthy, delicious.. these Sweet Potato Avocado Spinach Cream Stacks sure hit the spot! You can serve the dish as an appetizer or a light main. There are three main steps to make the recipe: roast the sweet potato rounds, make the avocado spinach cream, then assemble the stacks.
Not only is the recipe drool-worthy, it’s packed with nutrients, healthy fats and fiber. I like roasting the sweet potatoes with a little bit of coconut oil. While coconut oil does have a high level of fat, it’s in the form of health-promoting medium-chain saturated fats called lauric acid. Lauric acid is converted in the body into monolaurin, an antiviral, antibacterial that destroys harmful organisms. Medium-chain fats are also easily absorbed and used as an energy source in the body. So, don’t be afraid of eating fat! In addition to the coconut oil, the avocado cream is another source of healthy fat in this recipe. Avocados are an excellent source of monounsaturated fatty acids, potassium, vitamin E, B vitamins and fiber. Fun fact: one avocado has the same potassium level as two to three bananas! With two cups of spinach, the recipe is also a source of vitamins K and C, folic acid, iron, magnesium, and manganese. Last but not least, the sweet potato rounds offer an excellent source of vitamins A, C and B6. What a powerful nutrient mix! I’ll definitely be making this recipe over again. I hope you’ll enjoy it!