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Roasted Sweet Potatoes with Avocado Dipping Sauce

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I love sweet potatoes. Once my sweet tooth recognized the real sweetness in whole foods, I began to appreciate so many new foods. Sweet potatoes are definitely a favorite and so simple to prepare!

Further Food Commentary:

What a nutrient rich dish! Sweet potatoes and avocado together are a match made in heaven! Avocados are loaded with fiber, heart healthy fats, antioxidants to make your skin glow and creaminess that will easily make you forget about your old dips. Sweet potatoes are sweet but thanks to their fiber dose, will not raise blood sugar levels! The beta carotene in these beauties will help keep your eyes healthy and your skin glowing too. Consider this your gluten free fountain of youth!

By Amy Shapiro, MS, RD, CDN
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Roasted Sweet Potatoes with Avocado Dipping Sauce

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:45 minutes
  • Servings: 4

Ingredients

2 large sweet potatoes (washed, cubed)
1 teaspoon olive oil
1/4 teaspoon sea salt

 

Avocado Dipping Sauce:
1 avocado (halved)
1 large clove garlic (peeled and chopped)
juice from 1 lime
2-4 tablespoons water
2 tablespoons olive oil
1/4 teaspoon sea salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Wash and dry sweet potatoes. Cut into small 1/2″ square pieces and place on a baking pan. Spread evenly.
  3. Slowly drizzle olive oil over the top. Do not worry about covering each potato.
  4. With your hands, flip the potatoes over on the pan and make sure that the olive oil covers each one lightly. Make sure to once again evenly spread on the pan.
  5. Lightly sprinkle sea salt over the top. Place in the oven for 40-45 minutes until the tops are lightly browned. (I like mine extra crispy!)

For the avocado dipping sauce: 

  1. Cut the avocado in half and remove the pit.
  2. Scoop out the avocado and place in a blender.
  3. Add the garlic, lime juice and salt.
  4. Blend until somewhat smooth and creamy.
  5. Slowly add the water, until very smooth, then slowly drizzle in the olive oil. Blend until well mixed and creamy.
Preheat oven to 400 degrees F. Wash and dry sweet potatoes. Cut into small 1/2″ square pieces and place on a baking pan. Spread evenly. Slowly drizzle olive oil over the top. Do not worry about covering each potato. With your hands, flip the potatoes over on the pan and make sure that the olive oil covers each one lightly. Make sure to once again evenly spread on the pan. Lightly sprinkle sea salt over the top. Place in the oven for 40-45 minutes until the tops are lightly browned. (I like mine extra crispy!) For the avocado dipping sauce:  Cut the avocado in half and remove the pit. Scoop out the avocado and place in a blender. Add the garlic, lime juice and salt. Blend until somewhat smooth and creamy. Slowly add the water, until very smooth, then slowly drizzle in the olive oil. Blend until well mixed and creamy.

Nutrition Information

Per Serving:  Calories: 188; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 1g; Cholesterol: 3mg; Sodium: 178mg; Potassium: 380mg; Carbohydrate: 20g; Fiber: 3g; Sugar: 7g; Protein: 2g

Nutrition Bonus: Vit A: 220%; Vit C: 28%; Iron: 4%

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Katie Jesionowski Contributor
Katie Jesionowski
email
katie@mysuperfoodscompany.com

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