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Sweet Potatoes with Avocado Dip

Sweet Potatoes with Avocado Dip
Heather Nicholds


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Spicy Sweet Potatoes with Avocado Dip

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Servings: 2 servings
Author: Heather Nicholds

Ingredients

  • 2 cups sweet potato, peeled and cubed
  • 1/4 tsp sea salt
  • 1 tsp dried oregano
  • pinch cayenne pepper, or smoked paprika
  • pinch black pepper

Avocado Dip Ingredients

  • 1 cup avocado
  • 1/4 cup water
  • 1 Tbsp nutritional yeast
  • 1 tsp onion powder, or 1 Tbsp chopped green onion or chives
  • 1/2 tsp garlic powder, or 1 clove fresh garlic
  • 1 tsp dill, or 1 Tbsp fresh dill
  • pinch sea salt

Instructions

  • Steam or boil the sweet potatoes for 15 minutes, until they’re just barely soft, then drain them. Sprinkle the salt and spices over and stir them gently to combine. Use more or less depending on your tastes.
  • Put them in the oven at 350 degrees F for another 10-15 minutes until they’ve browned a little bit.
  • While the potatoes are cooking, make the dipping sauce by mashing or pureeing the avocado with the other ingredients, using just enough water.

Nutrition

Calories: 259kcal | Carbohydrates: 37g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 371mg | Potassium: 891mg | Fiber: 11g | Sugar: 7g | Vitamin A: 19250IU | Vitamin C: 19.8mg | Calcium: 110mg | Iron: 2.3mg

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