Ingredients
For The Base:
- 1 medium sweet potato
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt to taste
- Pepper to taste
For The Topping:
- 1/2 cup avocado mashed, about 1 small avocado
- 2 teaspoons fresh lime juice
- 2 teaspoons fresh garlic minced
- 3 tablespoons cilantro minced
- 1/4 cup salsa of choice
- Pinch salt and pepper
- 1/2 link smoked turkey sausage sliced into rounds
Instructions
- Preheat grill to medium heat and spray with cooking spray.
- While the grill heats, cut the sweet potato into 1/2-inch-thick rounds. Rub the tops with half of the olive oil.
- In a small bowl, combine the cumin, paprika, and chili powder. Sprinkle half the spice mixture over the oiled side of the potatoes and gently rub it in. Sprinkle with salt and pepper to taste.
- Place the potato rounds, oiled side down, on the preheated grill. Cook for 4 minutes.
Make The Topping:
- While the potatoes cook, place the avocado, lime juice, garlic, cilantro, and salsa in a medium bowl. Mash until well combined. Leave a little bit of the avocado chunky for texture. Season with a pinch of salt and pepper.
- Once the potatoes have cooked on one side, brush the tops with the remaining oil and sprinkle with the remaining seasoning, gently and quickly rubbing it in a little. Flip the potatoes. Cook for an additional 4 minutes, or until fork tender. Transfer to a plate and cover to keep warm.
- Place the sliced turkey sausage on the grill. Cook for 2 minutes per side, flipping once.
Assemble The Dish:
- Scoop the the avocado mixture onto the center of each grilled potato round with a spoon. Top with a slice of sausage.
- Serve immediately.