Sweet Potato Thins Topped with Guacamole

There is no better combo sweet potato & avocado! I made this recently for a late afternoon lunch & I loved it. This recipe can be either a canape or a lunch time treat & it is perfect because it is a real food but satisfies any cravings you may have.

Enjoy on a Sunday afternoon with a lovely drink & good company.

INGREDIENTS

1 large sweet potato
spray olive or coconut oil
2 ripe avocado
8 cherry tomatoes
1/2 red onion
1/2 lemon juice
1 – 2 sprigs of coriander
Pinch of chilli powder
Pinch of paprika
Salt & Pepper to taste

DIRECTIONS

1. Peel the sweet potato & slice thinly
2. Steam for 15 minutes or until just soft
3. Place the cooked sweet potato in a single layer on a baking tray lined with baking paper
4. Spray with oil & crack some salt over the sweet potato & place in the oven under the grill on high, keeping a close eye on them, turning once brown
5. In the meantime while you are waiting for the sweet potato to cook, finely dice the onion, cut the cherry tomatoes into quarters & finely cut the coriander
6. Cut the avocados in half & scoop out the flesh into a bowl
7. Squeeze half a lemon on the avocado as well as adding a the chilli powder, paprika, salt & pepper
8. Mash the avocado in the bowl. Once mashed add the onion & tomato, stir in
9. Taste & add more salt, pepper & chilli to your taste
10. When both sides on the sweet potato are browned, remove from oven & place on a plate
11. Top with the guacamole & serve while hot