SWEET POTATO THINS TOPPED WITH GUACAMOLE
from Real food Pledge The Cookbook by Caralee 
INGREDIENTS
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
DIRECTIONS
- Peel the sweet potato & slice thinly
- Steam for 15 minutes or until just soft
- Place the cooked sweet potato in a single layer on a baking tray lined with baking paper
- 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
- 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
- Cut the avocados in half & scoop out the flesh into a bowl
- Squeeze half a lemon on the avocado as well as adding a the chilli powder, paprika, salt & pepper
- Mash the avocado in the bowl. Once mashed add the onion & tomato, stir in
- Taste & add more salt, pepper & chilli to your taste
- When both sides on the sweet potato are browned, remove from oven & place on a plate
- Top with the guacamole & serve while hot