- 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
- 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
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.
Calories: 391kcal | Carbohydrates: 33g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 646mg | Potassium: 1070mg | Fiber: 13g | Sugar: 5g | Vitamin A: 14050IU | Vitamin C: 17.7mg | Calcium: 47mg | Iron: 1.4mg