Sweet Potato Crostini with Avocado Bruschetta Topping

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

Directions

1. 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.
2. 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.
3. Arrange potatoes in stacks of 2 rounds each on a platter; top with avocado mixture. Garnish with more herbs and vinegar, if desired.