This dish is inspired from our recent trip to Portugal where I was surprised to see sweet potato on every menu. In fact, sweet potato is a staple in Portuguese cuisine as is cilantro which I found so interesting since we usually associate the herb more with Asian or Mexican cuisine. These sweet potatoes are addictingly spicy, smoky and the herbs add a fresh exotic note. Sweet potatoes are a perfect complex carb and the cilantro has potent antioxidant and anti-cancerous qualities.
Serves four
Ingredients: (preferably organic)
- three large sweet potatoes, sliced into chunks (skin on)
- a splash of avocado oil
- smoked paprika powder, to taste
- garlic powder, to taste
- pink Himalayan salt, to taste
- more paprika powder, for garnish
- vegan spicy mayo, for garnish (I use sriracha mayo)
- a handful of cilantro, chopped
Directions:
01. Pre-heat the oven to 200C. On a parchment paper lined baking sheet, spread out the sweet potatoes, season with avocado oil, paprika, garlic powder and salt. Bake for 35-40 minutes until crispy.
02. Arrange the sweet potato slices on a platter, add more paprika powder and garnish with spicy mayo and cilantro.
