Sweet potatoes, so versatile, delicious, and nutrient packed, what more do you need?
We love sweet potatoes in our house. It’s a favorite side for so many dishes. Even baby loves them mashed up. They’re so versatile, which is a major plus. Sweet potatoes are great to toss is soups and curries to bulk them up, but also an easy side dish, just roasted. Another way I love them is stuffed with beans and lots of good stuff.
So here’s an easy recipe for them. Just cut into wedges and roasted with a little salt and pepper. I add this avocado dip too because I love the contrast with the cool and creamy.
We had this recently with some broiled salmon. I also love having sweet potato wedges with broccoli and rice or a side salad if you want to keep it vegan.
Ingredients
Method
- Preheat oven to 400
- Cut cleaned sweet potatoes into wedges
- Place sweet potatoes in a bowl and drizzle a tiny bit of olive oil. Give a good pinch of salt (about 2 tsp), some pepper, and any other seasoning you want. I usually do a tsp of garlic powder. Toss sweet potatoes to coat evenly.
- Spread potatoes on baking sheet and roast for 20 minutes.
- While those are cooking, mash an avocado in a bowl until smooth. Stir in yogurt, juice from a lime, salt and pepper to taste, and fresh herbs.
