Sweet Potato Toasts Topped with Grass-fed Chorizo and Roasted Garlic Lime Aioli


Thanks go out to my brother in-law for inspiring me to make this Roasted Garlic Lime Aioli. It is the perfect summer condiment with it’s bright and refreshing flavors. I knew it would cool the heat from the chorizo in this dish, and it paired beautifully with the sweet potatoes.

This was a whole meal for our family, and the kids loved it! Our kids like things a little spicy, but you can certainly sub a more mild-flavored meat like ground beef, chicken, or even black beans for a vegetarian option. This could also be a nice appetizer.

What’s your favorite way to top a sweet potato toast?



  • 1 -2 large Sweet Potatoes, sliced into toasts
  • 1/4 cup Extra Virgin Olive Oil
  • Sea Salt and Pepper to taste
  • 1lb Ground Chorizo
  • 1 Cup Mayonaise
  • 1 head of Garlic, roasted (Time saving tip-you can buy roasted garlic on the olive bar at some supermarkets!)
  • 1 lime, juiced + 1/4 tsp. Zest

Preheat oven to 425 degrees. Set a cooling rack on a baking sheet, and  place the sweet potatoes on the rack. Brush both sides with olive oil and sprinkle with salt and pepper. Bake for 20 minutes, then flip sweet potatoes and bake another 10 minutes.


*Roasted Garlic and Lime Aioli

Blend the mayonnaise, garlic, lime juice, zest, and salt and pepper in a  blender or food processor until smooth.


Over medium heat, sauté the chorizo until crumbled and cooked through.


Top sweet potatoes with crumbled chorizo and aioli.

Buon Appetito!

Sara ~Fresh Foodie Mama~


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