My mother would always serve sliced avocados with freshly squeezed lemon juice, and sprinkled with minced cilantro and paprika. It’s so tasty! However, I had a lot of sweet potatoes in my refrigerator so I decided to combine the two together. It was so easy to make and delicious. My family and I ate it all up 🙂

Nutrients:

Sweet Potatoes: Beta-Carotene (an antioxidant rich in Vitamin A), Calcium, Potassium, Vitamin C.

Avocado: Folate, Potassium, Fiber, Vitamins C, E, & K

Step By Step Instructions:

Preheat the oven to 400 Degrees Fahrenheit

Using a vegetable scrub, wash the sweet potatoes, avocado and lemon by scrubbing it under cold water.

Peel the skin off of the sweet potatoes and cut the ends off (Discard).
Slice the sweet potatoes lengthwise, about 1/2 an inch in thickness.

Note: If they are too round and don’t stand up straight, cut a small piece off one of the sides and lay it down flat on that end to keep it stable.

Place the sliced sweet potatoes on a baking sheet lined with parchment paper ( I like to use unbleached parchment paper).

Add some oil (I have purchased coconut oil that comes in a spray bottle. I just spray the coconut oil over the sweet potatoes). Sprinkle a small amount of salt and pepper. Place the sweet potatoes into the oven to roast until they are fork tender, about 20 minutes.

Once you remove the sweet potatoes out of the oven, prepare the avocados so they don’t turn brown.

Cut the avocado in half lengthwise and using a spoon, scoop it out of its skin.

Slice it into thin slices

Grab about 3 slices and fan it over each sweet potato

Squeeze some lemon juice over the avocados and sprinkle them with minced cilantro and paprika.

Enjoy!

Recipe:

Sweet Potatoes with Avocado

Ingredients:

• 2 Medium Sweet Potatoes
• Coconut Oil
• 1 Ripe Avocado
• Half of a lemon
• About 1/4 cup of cilantro
• Sprinkling of Paprika (optional)

Instructions:

Preheat the oven to 400 Degrees Fahrenheit

Using a vegetable scrub, wash the sweet potatoes, avocado and lemon by scrubbing it under cold water.

Peel the skin off of the sweet potatoes and cut the ends off (Discard).
Slice the sweet potatoes lengthwise, about 1/2 an inch in thickness.

Note: If they are too round and don’t stand up straight, cut a small piece off one of the sides and lay it down flat on that end to keep it stable.

Place the sliced sweet potatoes on a baking sheet lined with parchment paper ( I like to use unbleached parchment paper).

Add some oil (I have purchased coconut oil that comes in a spray bottle. I just spray the coconut oil over the sweet potatoes). Sprinkle a small amount of salt and pepper. Place the sweet potatoes into the oven to roast until they are fork tender, about 20 minutes.

Once you remove the sweet potatoes out of the oven, prepare the avocados so they don’t turn brown.

Cut the avocado in half lengthwise and using a spoon, scoop it out of its skin. Slice it into thin slices. Grab about 3 slices and fan it over each sweet potato. Squeeze some lemon juice over the avocados and sprinkle them with minced cilantro and paprika.

Enjoy!