- 2 medium sweet potatoes (sliced approximately 1cm)
- 2 medium avocados (pitted)
- Juice from 1 lime
- Handful of blended pistachios
- 40g parmesan cheese (grated)
- 5 cherry tomatoes (cut in half)
- 1 ½ tablespoons of herb mix
- ½ teaspoon of sea salt
- ½ teaspoon of pepper
- Coconut oil
- Salad cress
Preheat oven to 200 degrees.
Make sure that you are using a non- stick- baking sheet. Line the sweet potatoes slices. Drizzle over coconut oil, herb mix and salt. Bake for 20-25 minutes until tender, but don’t over bake.
Meanwhile make avocado mass. Put in a blender avocados, pistachios, black pepper and add lime juice. Blend until smooth.
When sweet potatoes have about 8-10 minutes left to bake, take the baking tray and make parmesan crisps. Place a tablespoon of cheese on a baking sheet and spread it evenly. Repeat with remaining cheese, spacing the spoonful’s about 1 cm apart. Put the baking tray back in the oven and bake until cheese is golden and crisp.
Spread the sweet potatoes slices out on a serving plate. Put the avocado mass in to piping bag and decorate each slice with avocado mass as you want. You can put cheese slice on top of avocado mass or under, add tomato half on top and sprinkle with salad cress.
Original recipe from: SWEET POTATO + AVOCADO BITES