4 sweet potatoes
¼ C Paleo mayo (I love @primalkitchens or make your own!) ½ t chipotle powder
1 package approved bacon (I love @applegate!)
Preheat oven to 425. Wrap sweet potatoes in foil and place on a cookie sheet. Bake for 45 min.
Put bacon on a cookie sheet lined with foil. When there is 17 min left on the timer, put bacon in the oven. Remove from oven when bacon is crispy.
Remove sweet potatoes from the oven and allow to sit until warm to the touch.
Cut the sweet potatoes into ¼ in circles. In a pan on medium high heat, add olive oil. Add the sweet potato circles, two per slider. Cook until crispy and starting to brown. Remove from heat.
While the sweet potatoes are cooking, slice tomatoes into ¼ in circles.
Remove Bibb lettuce leaves and roll to make them fit on the sliders.
Mix mayo with chipotle powder.
Assemble the sliders: on one sweet potato slice, apply chipotle mayo. On the other sweet potato slice, put on two Bibb lettuce rolls, a tomato slice, and half slices of bacon. Put the chipotle mayo slice on top. Enjoy!
Can easily be made in an InstantPot– just throw all ingredients in and click the Poultry setting (or 20 min on high).