1 large sweet potato, peeled and sliced into discs
2 tblspn Extra Virgin Olive Oil (EVOO)
1 tsp paprika
1/2 tsp salt
1/2 avocado, mashed
1/2 cup natural yoghurt
Pre-heat the oven to 180 C;
Place the slices of sweet potato on a lined baking tray and drizzle with EVOO, sprinkle with the salt and paprika and rub over the sweet potato so each piece is covered with all of the ingredients;
Cook in oven for 15 minutes, flip each piece of sweet potato over and cook for another 10 minutes, or until cooked through;
Arrange cooked sweet potato, spoonfuls of mashed avocado and yoghurt on top, on a serving plate;
Also serves really well with tomato (or guacamole!) and dollops of chilli con carne if you’re not vegetarian;
Enjoy! Don’t forget to take a picture, post on social media and #organictransformations so I can see your wonderful, nourishing, re-creations! Serves 3-4.
Can easily be made vegan and dairy free by replacing the natural yoghurt with coconut yoghurt or cream, or omitting altogether.