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Smoked Sweet Potato and Guacamole

 

Preparation Time
20 minutes

Cooking Time
25 - 40 minutes depending on discs or wedges

Serves
3 - 4

Allergy Information
Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • FOR THE POTATOES:
  • 2 tbsp. Lucy Bee Coconut Sugar
  • 2 tsp. smoked paprika
  • 3 garlic cloves, crushed
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 1 tsp. dried thyme or oregano
  • 1-2 tbsp. Lucy Bee Coconut Oil, melted
  • 4 sweet potatoes, cut into discs/wedges*
  • FOR THE GUACAMOLE:
  • 2 avocados
  • 2 garlic cloves, crushed
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • ½ tsp. dried chilli flakes (optional, to taste)
  • Juice of 1 lime
  • 1 large spring onion, sliced
  • *Tip: if serving wedges instead of discs, pop the wedges in to a pan of water and bring to the boil, then drain before adding the flavours.

Method

  1. FOR THE POTATOES:
  2. Preheat the oven to 180C, 350F, gas mark 4.
  3. Mix together Lucy Bee Coconut Sugar, smoked paprika, garlic, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns, thyme or oregano and Lucy Bee Coconut Oil in a little pot.
  4. Evenly coat the sweet potato in the mixture, being careful that they’re not too hot from the boiling water if making the wedges. Add to a baking tray and bake - cook the discs for 40 minutes and the wedges for 25 minutes. Check the potatoes half-way through cooking, turn them over and give them a little shake.
  5. FOR THE GUACAMOLE:
  6. Add the avocado to a bowl and lightly mash, with a fork. Add the remaining ingredients and mix together. Season and spice up to taste. Leave in the fridge, covered, until ready to use – tip: leave the avocado stone in with the guacamole until ready to serve to stop it going brown.
  7. When the potatoes have cooked, remove from the oven and scoop onto some kitchen roll to absorb any excess oil, do not rub them as you’ll take off the flavoured coating. Allow to cool for 5-10 minutes before serving with guacamole.

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