Batata doce com chili e queijo



2 large sweet potatoes, cut into 1/2-inch rounds
2 tablespoons coconut oil
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces fontina cheese, freshly grated
1 1/2 cups leftover chili, warmed
1 avocado, sliced
1/3 cup plain greek yogurt
3 green onions, sliced
2 tablespoons torn fresh cilantro


Heat a large skillet over medium heat and add the coconut oil. Place the sweet rounds in the oil and cook until crispy, about 4 to 5 minutes per side. Remove the potatoes from the skillet and place them on a paper towel to remove any excess oil. Season them with the salt, pepper and paprika.

Turn on the broiler in your oven. Layer the sweet potatoes on a baking sheet or in a skillet and cover them with the cheese. Broil them until the cheese is golden and bubbly, 1 to 2 minutes. Remove from the oven and immediately top with the chili, an avocado, yogurt or sour cream, green onions and cilantro. Serve!