Roasted Sweet Potatoes with Avocado Crema

Here’s another favorite from Recipe Tin Eats' cookbook, Dinner! My husband loved this dish so much that he said if I wanted him to eat more sweet potatoes, this was the way to do it. I made it for a family dinner last week, and my daughter and son-in-law were totally on board too. They insisted I post it on my blog! And can I just say, the avocado crema is absolutely amazing! You can use it on grilled chicken, other roasted veggies, or just enjoy it straight from the jar with a spoon—no judgment here! It’s super easy to whip up, and the best part is that it will last for three days in the fridge… if it lasts that long! I really hope you enjoy this dish as much as we have. Happy cooking!

Ingredients:

Avocado Crema

½ cup avocado flesh

¼ cup plain yogurt

¼ cup mayonnaise

2 ½ Tbsp lime juice

½ cup cilantro

¼ tsp minced garlic

¼ tsp salt

¼ tsp black pepper

Sweet Potatoes

2 pounds of sweet potatoes peeled and cut into one-inch cubes

3 Tbsp olive oil

1 tsp salt

½ tsp black pepper

Directions:

• For the Crema combine all the ingredients in a bowl or wide-mouth jar and use an immersion blender to blend until smooth. Or you may blend in a traditional blender.

• Preheat the oven to 450 degrees F

• Roast Sweet Potatoes on a baking sheet lined with parchment paper for 35 minutes, tossing halfway through.

• To serve, just spread half of the avocado crema on a platter, toss the potatoes on top, and sprinkle some extra cilantro, feta cheese, and toasted pine nuts (or any other toasted nuts) for a nice crunchy texture.

Roasted Sweet Potatoes with Avocado Crema