To come up with this really cool side dish, I combined two recipes I found online. The first is from Tyler Florence of the Food Network and the second is from Ella of Deliciously Ella. Tyler made the roasted sweet potatoes and Ella made the avocado dip. Both are great.
I’ve been wanting to eat something like this for a while. I’m in such a habit of eating just what I think I’m supposed to eat that I oftentimes overlook “snacklike” food. You know, the good stuff. I bet you’d think I was kidding if I told you that the last time I ate a genuine snack was about three years ago. Well, that’s excluding the sample chips I eat at Reny’s whenever they’re available. Seriously, there are times when I’m simply dying for the naughty stuff.
The idea for this recipe came from a photo I saw of this delicious looking avocado cream dip. Since I love avocados, I thought this dip would be a great accessory to something just as good. That’s when the idea for roasted sweet potatoes popped in my mind. I mean, awesome tasting avocado dip combined with sweet and salty roasted sweet potatoes? Really? I couldn’t say no.
For the Potatoes
4-5 Large Sweet Potatoes
1/4 Cup Extra-Virgin Olive Oil
4 Tablespoons Real Maple Syrup
2 Teaspoons Ground Cinnamon
Ground Black Pepper
For the Avocado Dip
2 Ripe Avocados
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Water
Ground Black Pepper
When we tried the avocado dip, I thought it was great. Laura, however, said that she would prefer lemon juice as opposed to the apple cider vinegar. I saw her point and thought that I would add that note here. Just so you know, they are both acids, so either would be fine.
Pre-Heat the Oven
Arrange one of your oven racks so it’s in the center position. Then, pre-heat the oven to 425 degrees.
Cut & Coat the Sweet Potatoes
Trim the pointy ends from all the sweet potatoes and then cut them in half lengthwise. After that, cut each half into wedges lengthwise as well. Place all wedges into a large bowl. Add the oil to the bowl along with the syrup, cinnamon, a few pinches of salt and a few pinches of pepper. If you’re a salt lover, go ahead and add as much as you think you need. The same goes for the pepper. Once finished, mix all the ingredients together so the potatoes are coated well.
Cook the Potatoes
Next, spread all the potato wedges out on a large baking sheet. Place in the oven for about 45 minutes or until the potatoes have a firm skin on them. Some folks say 25 minutes is fine for this step, but I found that I needed much longer. Keep checking on yours until they’re finished. When that time comes, remove the baking sheet from the oven and turn off the heat.
Make the Avocado Dip
Peel and remove the pits from the avocados. Place all the flesh into a food processor. Also add the vinegar, oil, water, a few pinches of salt and a few pinches of pepper. Again, if you like salt, please feel free to salt to taste.
Next, cover and run the processor for about 15-20 seconds, or until the ingredients are smooth and creamy.
As I was making this dip, I thought about how awesome it would be as a mayonnaise. I think it’s probably the same thing. Either way, it sure would be perfect to use on a sandwich.
When finished, scoop some dip out and place in a few bowls. Place a bowl of dip on a plate and surround it with the sweet potato wedges and you’re all set to serve.
The Final Dish
I must say, this was a creative side dish. I like it, especially because I can’t find any “bad for you” ingredients in it. If you take it easy with the salt, everything else is just fine. What a great use of my homemade maple syrup! Enjoy!