• Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
• Toss the sweet potato rounds with olive oil and season with salt and pepper. Arrange them in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender, and the edges start to crisp up.
• Once the sweet potato rounds have cooled slightly, assemble the crostini. Place a slice of avocado on each sweet potato round, followed by a piece of smoked salmon.
• Sprinkle the finely chopped red onion and capers over the top of each crostini. Garnish with fresh dill to add both flavor and a touch of color. If desired, serve the crostini with lemon wedges on the side.

Tip:

• Sweet potatoes vary greatly in size. For uniform cooking, try to select sweet potatoes that are similar in size and cut the rounds as evenly as possible.