Guacamole has become a staple for college kids around the country. We put it on everything and add just about anything to it. So the biggest question is — how do we get away with having it for the holidays? We’ve got your answer and then some. With this roasted sweet potato and avocado dip recipe, you’ll be able to have your guac and eat it too.
Roasted Sweet Potatoes with Avocado Dipping Sauce
- Prep Time:10 minutes
- Cook Time:45 minutes
- Total Time:55 minutes
- 2 large sweet potatoes (washed, cubed)
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1 avocado (halved)
- 1 large clove garlic (peeled and chopped)
- 1 lime (juice)
- 2-4 tablespoon water
- 2 tablespoon olive oil
Preheat oven to 400°F.
Wash and dry sweet potatoes. Cut into small 1/2″ square pieces and place on a baking pan. Spread evenly.
Slowly drizzle olive oil over the top. Do not worry about covering each potato.
With your hands, flip the potatoes over on the pan and make sure that the olive oil covers each one lightly. Make sure to evenly spread on the pan.
Lightly sprinkle 1/4 teaspoon sea salt over the top. Place in the oven for 40-45 minutes until the tops are lightly browned.
Cut the avocado in half and remove the pit.
Scoop out the avocado and place in a blender.
Add the garlic, lime juice and and 1/4 teaspoon salt.
Blend until somewhat smooth and creamy.
Slowly add the water, until very smooth, then slowly drizzle in the olive oil. Blend until well mixed and creamy.