Sweet Potato Wedges Avocado Dip
Prep 20 mins | Cook 40 mins | Serves 4 as a side dish
- 1 kg small orange sweet potatoes (kumara), scrubbed and dried
- Olive oil cooking spray
- Sweet chilli sauce, to serve
- 1 medium ripe avocado
- 1 tbs lime or lemon juice
- 2 tbs reduced fat sour cream
Preheat oven to 200°C/180°C fan-forced. Cut sweet potatoes length ways into thick wedges. Arrange in a single layer on 2 large baking trays lined with baking paper. Liberally spray with oil to coat. Season with salt and pepper. Roast, tossing once, for 30 minutes. Increase oven heat to 220°C/200°C fan-forced and roast for a further 5-10 minutes until crisp and golden.
Meanwhile, to make the avocado dip, peel, deseed and chop avocado. Place avocado and lime juice into a bowl. Mash until smooth. Stir through sour cream. Serve dip with sweet potato wedges and sweet chilli sauce.