Sweet and Salty Curry Roasted Sweet Potatoes with Avocado

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 2 lbs Sweet potatoes, white

• Baking & Spices

  • 2 tbsp Cane sugar, organic
  • 1 pinch Cayenne
  • 1 tbsp Curry powder
  • 2 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp California olive ranch extra virgin olive oil

Found on heartbeetkitchen.com

Ingredients

• 2 pounds white sweet potatoes, sliced into ½ inch rounds
• 1 tablespoon curry powder
• 2 tablespoons organic cane sugar
• 2½ teaspoons kosher salt (this is important. dont use table salt as it is much finer and will be too salty)
• pinch of cayenne (like ⅛ teaspoon)
• 2 tablespoons California Olive Ranch extra virgin olive oil
• ½ an avocado, diced
• fresh cilantro and lime juice {if you dont like cilantro, you can keep off. but dont go without the lime juice. the acid is key}

Directions

• Preheat oven to 400 degrees.
• In a small bowl, stir together curry powder, sugar, salt, and cayenne. Pour olive onto potatoes, and rub in with hands so they are completely competed. Add ½ of curry mixture, and toss and work in to adhere, then the other ½.
• Bake for 12 minutes, and flip, then bake for another 18 minutes, until golden and crisp. Remove from oven, and put on plate. Fill in with avocado, then top with fresh cilantro and big squeeze of lime juice.