Ingredients
2 medium sweet potatoes, washed & sliced into thick wedges
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
Sea salt and black pepper to taste
2 ripe avocados, pitted and scooped out
Juice of 1 fresh lime
1/4 cup red onion, finely minced
1/4 cup fresh cilantro leaves, chopped
1 clove garlic, minced finely
Optional: A pinch of red pepper flakes for a hint of warmth
Instructions
1. Prepare the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.
2. Season the sweet potato: In a large mixing bowl, toss the sweet potato wedges with the olive oil, garlic powder, sea salt, and black pepper until every piece is evenly coated.
3. Roasting: Arrange the wedges in a single layer on the baking sheet, ensuring they do not overlap. Bake for 20 to 25 minutes, flipping them over halfway through, until the edges are golden brown and the centers are tender when pierced with a fork. Remove them from the oven and let them cool for 5 minutes so they firm up.
4. Make the guacamole: While the base is roasting, place the avocado flesh into a bowl. Use a fork to mash it to your preferred texture, either completely smooth or slightly chunky.
5. Mix the flavors: Stir in the lime juice, red onion, cilantro, and garlic. Season with a light pinch of sea salt to taste. Spoon the dip into a small bowl.
6. Assemble and serve: Place the warm or room-temperature potato wedges on a serving plate. Place the bowl of guacamole dip right in the center. Top with extra cilantro leaves or a tiny pinch of red pepper flakes if desired. Serve immediately.