Amber Sewell-Green shows you how to satisfy your hot chip cravings with a twist.
This is a great low fuss satisfier for those afternoon hot chip cravings. It is low GI, leaving you feeling fuller for longer, high in fibre to aid digestion, and the avocado guacamole provides good fats that help curb appetite and antioxidants for soft skin and shiny hair. These chips are packed full of flavour, with that classic crunchy outside and soft potato inside, however they are made as Mother Nature intended, without being fried to death in oil, meaning more noms without the clogging, empty calorie excess. Sure to please the sinful side in all of us 😉
Ingredients (Serves 1)
1 large sweet potato (unpeeled)
1 ripe avocado
¼ onion (red or white)
Zest ½ lime
1 tsp dill (fresh or dried)
1 tsp nutmeg
Garnish: pinch each of sea salt & cracked pepper, drizzle of olive or rice bran oil.
1. Preheat the oven to 200°C, and prepare a baking tray with grease proof paper or foil.
2. Wash the sweet potato well to remove any dirt, and cut into 2 equal halves.
3. Steam the sweet potato for 10 minutes or until slightly soft. You can use a steamer or simply any colander placed over boiling water in a saucepan, with the lid covering the pot.
4. Remove the potato from the steamer and evenly pierce the outside with a fork, this ensures it cooks evenly (be careful when handling, those babies are hot!)
5. Place the sweet potato on the baking tray and bake for 40minutes or until the outside is crispy.
6. Meanwhile, make the guacamole dip by combining the remaining ingredients in a bowl and mashing with a fork until smooth or to the consistency of your liking.
7. Once cooked, remove the sweet potatoes from the oven and let cool for approximately 5 minutes, before roughly cutting into large wedge shapes. Either cut lengthways into sticks or horizontally into disks.
8. Drizzle with olive oil and season with the salt and pepper, and serve with the guacamole.
I sometimes like to serve the sweet potatoes more like bowls. After baking for 35minutes, cut out a wedge from the top of each half of the potato, and fill with any one of the following: grated or crumbled cheese/ crumbled silken tofu/ tinned black beans or kidney beans/ fresh tomatoes, and bake for a further 5 minutes. Then garnish with the oil, salt & pepper, and serve with the guac. Que Rico!
Image: Julochka, Flickr, no changes made.