The perfect combo recipe, with the beta-carotene in sweet potato plus the healthy fats in avocado which enable beta-carotene to be better absorbed. Beta-carotene is the precursor to vitamin A which is required for healthy skin and mucous membranes, our immune system, and good eye health and vision.
3 medium sweet potatoes, peeled
1 tbsp coconut oil, melted
½ tsp Himalayan sea salt
1 bunch fresh parsley, chopped finely
1 ripe avocado
2 limes, juiced
1 garlic clove, minced or crushed
Preheat the oven to 180 degrees Celsius.
Cut the sweet potatoes in ½ cm – 1 ¼ cm slices, and place on a baking tray lined with baking paper.
Add the coconut oil and sea salt, tossing well to combine.
Bake for 10 minutes, then remove, toss and bake for 10 more minutes, to bake evenly.
While potatoes are cooking, prepare avocado dip by placing avocado, lime juice and garlic in a food processor – pulsing until smooth.
Remove sweet potatoes from oven, top with fresh parsley and serve hot with avocado dip.
Tip: Rinse potatoes well to remove excess starch and dry them before placing on the baking tray.