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Ingredients
- 700 g sweet potatoes
- 2 ripe avocados
- 100 g plain yogurt
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- 1 tablespoon lime juice
- 1 handful parsley
- Salt
- Pepper
Instructions
- 1Preheat the oven to 180 °C. Clean the sweet potatoes with a brush (do not peel!) and remove all imperfections and dirt with a knife. Halve the sweet potatoes with a sharp knife and cut them into strips. Then mix them in a bowl with smoked paprika, chili, olive oil, salt, and a pinch of pepper.
- 2Spread the coated sweet potatoes on a baking sheet lined with parchment paper and bake in the preheated oven at 180–190 °C for 25–28 minutes until golden brown.
- 3While the sweet potatoes are baking, you'll have just enough time to prepare the dip. Peel and pit the avocados. Blend the flesh together with fresh parsley, yogurt, salt, pepper, and lime juice. Refrigerate the dip for a short while before serving.
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The author of the photograph is Marie Bartošová