This spicy avocado dip is so creamy and delicious with sweet potato wedges. I love avocados; they’re versatile and full of nutrition for your body. It takes a few simple ingredients and they’re transformed into something amazing every time. As for sweet potatoes, they’re increasing in popularity as an alternative to your usual white potatoes for nutritional value and taste.
Never a lover of any vegetable whatsoever, I’m amazed I actually crave these most days now. I love to make one or two as a snack with lots of coconut oil and cinnamon for a sweeter take or make a dip and create something a bit more savoury as is here.
The combination of both the avocado and sweet potato creates a yummy snack or side dish.
1 clove of garlic, minced
1 tsp of ginger, minced
1 tbsp extra virgin olive oil
1 tsp fresh basil, chopped
1/2 lime, juiced
Salt & pepper
1-2 medium sweet potatoes
1. Preheat your oven to 350° while you slice the sweet potatoes in wedges. Add a knob of coconut oil to a baking tray and pop in the oven for a minute or two to melt.
2. Remove from the oven, add the sweet potato wedges and coat them with the oil. Season with salt and pepper.
3. Pop these in the oven for 20-30 minutes, turning once, until browned around the edges.
4. While the sweet potatoes are roasting, make the avocado dip. Add the avocado, garlic, ginger, basil, lime juice, and olive oil to a food processor and blend until smooth.
You may want the dip a bit chunkier but I love it really smooth. If you don’t like it spicy, leave out the ginger. Season with salt and pepper and serve with the sweet potato wedges.