Roasted Sweet Potato Wedges with Guacamole
Ingredients
- 3-4 medium purple sweet potatoes
- 2-3 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper guacamole
- 3 large avocados
- 1/2 medium shallot minced
- juice of 1/2 lime
- 1/2 tsp salt
- other add-ins if desired – chopped cilantro, diced tomatoes, garlic
Preparation
For the wedges:
Preheat the oven to 450° f
Line a large baking sheet with parchment paper
Scrub the sweet potatoes, and pat them dry with paper towel
No need to peel them as the skin helps with the crispy exterior
Cut each potato into wedges by cutting it into quarters, and then each quarter into thirds resulting in 12 wedges per potato
Place the wedges on the baking tray and drizzle with olive oil
Dust with salt, pepper and garlic powder
Using your hands or a large wooden spoon, toss to coat evenly and then arrange the wedges on the pan so that each one is lying flat
If they are piled together, they won’t be crispy
Bake for 10 minutes
Remove from oven and flip the wedges
Return to the oven for another 10-14 minutes
The inside of each wedge should be fully cooked and tender
For the guacamole:
Wash, peel and pit the avocados
Place in a medium sized bowl
Mash with a fork
Add the minced shallot, lime juice and salt (and add-ins if desired)
Mix together
Add more salt and/or lime juice to taste
Serve immediately with the sweet potato wedges
