Sweet potato wedges and guacamole are just straight up made for each other. They’re like the food version of George Clooney and Brad Pitt; as soon as you see them together you just know that magical things are about to happen.
The herbs and spices that the wedges are roasted in take them from sweet potato to sweet potat-WHOA! And don’t even get me started on the guacamole. I mean, holy moly. Is there anything better than mashed up avocado with lime juice, olive oil, chilli flakes and salt and pepper?
Sweet Potato Wedges
Serves 2 (or 4 as a side)
Sweet potato wedges
2 large, chunky sweet potatoes1 teaspoon cinnamon1 teaspoon paprika1 teaspoon mixed herbs (rosemary, thyme, oregano)Salt and pepperOlive oil
2 avocados1 limeOlive oilSprinkle of chilli flakesSalt and pepper
Cut the sweet potatoes into thick wedges, leaving the skin on (it’s the best part)! Place them on a tray lined with baking paper (use 2 trays if you need to). Drizzle with olive oil and add cinnamon, paprika and mixed herbs.
Use your hands to mix the oil and spices in with the wedges so that they’re evenly coated. Season with salt and pepper and pop into the oven for an hour, or until crispy on the outside, and beautifully soft on the inside.
To make the guacamole, mash the flesh of the avocados in a bowl. Add the juice of the lime and a good glug of olive oil and mix together. Finally, add the chilli flakes and season with salt and pepper.