I think we’re all familiar with this feeling when you’re really craving french fries?! Well, I must say that happens to me quite often. And this is the main reason I tried this recipe in the first place.
This recipe will give you all the benefits and satisfaction of french fries (it’s so delicious!), but at the same time it will also nourish your body. #healthfact That’s because sweet potato is great vegetable with many nutrients and low-glycemic index, which measures how quickly foods release glucose (sugar) into the body. The goal is to eat foods that release that sugar into the blood very slowly and sweet potato does that job great. (1)
This recipe is such a great option for easy dinner or even lunch if you have the extra time. You can also make more and store the leftovers in the fridge until the next day.
Hint: Sweet potato wedges are also a great side dish to go with lentil patties or vegan nut roast.
If you try this recipe, we would love to hear your thoughts in the comments below. You can also follow us on Instagram @health.over.heels where we share different meal ideas and other health tips daily.
Until next time,
Sweet Potato Wedges With Guacamole
- 2 medium sweet potatoes
- 1 tsp garlic powder
- 6 sprigs rosemary
- 1 tbs olive oil
- 1/2 tsp smoked paprika
- 2 pinches salt
- 1 medium avocado (well ripened)
- 1 young onion
- 1 clove garlic
- 2/3 tsp salt
- 2/3 tsp black pepper
- 1 lemon (juice)
Preheat your oven to 390 F (200°C).
Wash and cut sweet potatoes into evenly sized pieces (like shown in the picture above).
Mix wedges with olive oil, black pepper, smoked paprika and make sure all the wedges are evenly coated with olive oil and spices.
Place sweet potato wedges into the baking tray (lined with parchment paper) evenly in one layer. Then add rosemary sprigs on top.
Bake for about 40 minutes.
In the meantime prepare guacamole. Mush avocado with the back side of fork so you get the wanted consistency. I like mine to be a little bit chunky, but you can make it as smooth as you want.
Then chop garlic and onion into small pieces.
Add salt, black pepper and juice of a lemon into a bowl with avocado, garlic and onion and mix well. Store guacamole in fridge until sweet potato is baked.
When the potato is done, serve it on a large plate with the guacamole in the middle.