Baked Sweet Potato with Avocado
Serves 6
Baked Sweet Potato with Avocado — made with 6 medium sweet potatoes, 2 to 3 tablespoons olive oil, enough to coat all potatoes, Salt, to taste (about a generous pinch per potato), 3 ripe avocados, sliced, Chili flakes, to taste, 2 to 3 tablespoons Honey, for drizzling (about 2 to 3 tablespoons total
Ingredients
- 6 medium sweet potatoes
- 2 to 3 tablespoons olive oil, enough to coat all potatoes
- Salt, to taste (about a generous pinch per potato)
- 3 ripe avocados, sliced
- Chili flakes, to taste
- 2 to 3 tablespoons Honey, for drizzling (about 2 to 3 tablespoons total)
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for baking.
- Wash the 6 sweet potatoes thoroughly, then pat them dry with a kitchen towel to remove any excess moisture.
- Pierce each sweet potato several times with a fork to allow steam to escape during baking, preventing them from bursting.
- Rub the sweet potatoes lightly with the olive oil and salt to enhance their natural flavors.
- Place the sweet potatoes on a baking sheet (you may need a large one or two medium ones) and bake for about 45 to 55 minutes, or until they’re tender and can be easily pierced with a knife.
- While the sweet potatoes are baking, slice the avocados and set aside for the final assembly.
- Once baked, let the sweet potatoes cool for a couple of minutes before slicing them open lengthwise.
- Arrange the avocado slices evenly on top of each sweet potato, then sprinkle with chili flakes for a bit of heat.
- Finish with a drizzle of honey over each potato to add a subtle sweetness that complements the creamy avocado and earthy sweet potato.