Get ready to transform your ordinary dinner into a flavor explosion that will have everyone begging for seconds! These crispy, golden sweet potato wedges paired with creamy, zesty guacamole are not just a side dish – they're a culinary adventure that combines the best of Mexican-inspired flavors with a healthy twist. Whether you're looking to impress dinner guests or simply treat yourself to a delicious and nutritious meal, this recipe promises to be your new go-to comfort food that's both incredibly tasty and surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 ripe avocados
- 1 lime, juiced
- 1 small onion, diced
- 1 tomato, diced
- Salt to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash sweet potatoes thoroughly and cut them into uniform wedges, approximately 1/2 inch thick. Try to keep the wedge sizes consistent to ensure even cooking.
- In a large mixing bowl, toss sweet potato wedges with olive oil, paprika, salt, and pepper. Make sure each wedge is evenly coated with the seasoning mixture.
- Spread the seasoned sweet potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to crisp up and roast evenly.
- Roast in the preheated oven for 20-25 minutes, flipping the wedges halfway through cooking time to ensure they brown evenly on all sides.
- While the sweet potatoes are roasting, prepare the guacamole. Cut avocados in half, remove the pit, and scoop the flesh into a medium bowl.
- Mash the avocado with a fork, leaving some chunks for texture. Add lime juice, diced onion, diced tomato, and salt. Gently mix to combine.
- Once sweet potato wedges are golden brown and crispy on the outside and tender on the inside, remove from oven.
- Transfer roasted sweet potato wedges to a serving platter and serve immediately with the fresh guacamole on the side for dipping.
Tips
- Wedge Perfection: Cut your sweet potato wedges as uniformly as possible to ensure even cooking. Aim for about 1/2 inch thickness to get that perfect crispy exterior and tender interior.
- Seasoning Secrets: Don't be afraid to experiment with your spice blend. While paprika works wonderfully, you can also try adding garlic powder, chili powder, or smoked paprika for extra depth of flavor.
- Guacamole Freshness: Make your guacamole just before serving to prevent browning. If you need to prepare it in advance, place plastic wrap directly on the surface of the guacamole to minimize air exposure.
- Crispy Technique: For extra crispy wedges, pat your sweet potato wedges dry before seasoning. Moisture can prevent them from getting that perfect golden crunch.
- Serving Suggestion: Serve the sweet potato wedges immediately after roasting while they're still hot and crispy. The contrast with the cool, creamy guacamole is absolutely divine!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 4g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
