Ingredients:

  • 2 medium sweet potatoes, peeled and sliced into ½-inch thick rounds (approximately 500g)
  • 2 tablespoons olive oil (30ml)
  • ½ teaspoon smoked paprika (2.5ml)
  • ½ teaspoon garlic powder (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 2 ripe avocados (approximately 300g)
  • ¼ cup lime juice, freshly squeezed (60ml)
  • 2 tablespoons chopped fresh cilantro (coriander) (30ml)
  • 1 small jalapeño pepper, seeded and minced (adjust to taste for heat)
  • 2 tablespoons water (30ml)
  • ½ teaspoon salt (2.5ml)
  • Red pepper flakes (Optional)
  • Extra cilantro sprigs (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). In a large bowl, toss sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and pepper.
  2. Arrange sweet potato rounds in a single layer on a baking sheet lined with parchment paper (if using). Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While the sweet potatoes are roasting, combine avocados, lime juice, cilantro, jalapeño, water, and salt in a blender or food processor. Blend until smooth and creamy.
  4. Once the sweet potato rounds are cool enough to handle, top each round with a spoonful of the spicy avocado crema.
  5. Sprinkle with red pepper flakes and garnish with cilantro sprigs, if desired. Serve immediately.