Serves: One small potato per person
Preperation time: 5 minutes
Cooking time: 30 minutes
INGREDIENTS
For the fries
2 tablespoons of olive oil or coconut oil (depending on which taste you prefer) enough to lightly and evenly coat the fries.
1 tablespoon of smoked paprika
Roughly 1-2 teaspoons of sea salt to evenly coat the fries
For the guacamole
2 avocados, removed from skin & deseeded
¼ bunch coriander
1 lime or lemon
Small handful cashews, roughly chopped
1 tablespoon of cashew butter (you can buy this at most health food stores or supermarkets)
½ large chilli, thinly sliced (we used a large red one)
½ tsp smoked paprika
Pinch salt and pepper
METHOD
For the fries
1 Preheat oven to 190C/385F.
2 Wash sweet potatoes thoroughly. You can peel your potatoes if you want to – we like to leave the skin on.
3 Cut the potatoes into fine chip/fry shaped pieces. Try to cut them all the same shape so they cook evenly.
4 In a bowl, toss the uncooked fries with the oil, paprika and salt.
5 Pour fries onto a baking tray lined with baking paper, you may need two trays depending on how many potatoes you use.
6 Arrange them so they are in a single layer and not overcrowded – otherwise they won’t crisp up (the best part)
7 Bake for 15 minutes, then turn the fries over so they cook evenly.
8 Bake for another 15 minutes – or until you get your desired crispiness.
For the guacamole
1 Mix the avocado, cashews and the juice of ½ lime or lemon in a bowl until desired consistency is reached**
2 With the coriander stalks, thoroughly wash and finely slice, then add to the avocado mixture.
3 Season the guacamole and garnish with a sprinkle of paprika, coriander, chilli and remaining lime wedge.
**Some like it chunky, and some like it smooth. However you like your guacamole is best, so don’t be afraid to mush it with a fork for a chunky texture, or put it in a blender for a silky smooth texture.
The Carousel thanks Move Nourish Believe for this recipe
