from Real food Pledge The Cookbook by Caralee 11221840_453682048131929_4547330472816246379_n


1 large sweet potato – sprayed with coconut or olive oil

2 ripe avocados

8 cherry tomatoes

½ red onion

1/2 lemon juice

1-2 sprigs of coriander

pinch of chilli powder

pinch of paprika salt and pepper to taste


  1. Peel the sweet potato & slice thinly
  2. Steam for 15 minutes or until just soft
  3. Place the cooked sweet potato in a single layer on a baking tray lined with baking paper
  4. Spray with oil & crack some salt over the sweet potato & place in the oven under the grill on high, keeping a close eye on them, turning once brown
  5. In the meantime while you are waiting for the sweet potato to cook, finely dice the onion, cut the cherry tomatoes into quarters & finely cut the coriander
  6. Cut the avocados in half & scoop out the flesh into a bowl
  7. Squeeze half a lemon on the avocado as well as adding a the chilli powder, paprika, salt & pepper
  8. Mash the avocado in the bowl. Once mashed add the onion & tomato, stir in
  9. Taste & add more salt, pepper & chilli to your taste
  10. When both sides on the sweet potato are browned, remove from oven & place on a plate
  11. Top with the guacamole & serve while hot