Follow these steps for perfect results
Sweet potatoes
cut into wedges
Avocados
sliced into thick wedges
Castelvetrano olives
Parsley
Mint
Garlic
minced
Lemon
juiced and zested
Honey
Extra Virgin Olive Oil
Red pepper flakes
Salt
to taste
Pepper
to taste
Preheat oven to 425°F (220°C).
Cut sweet potatoes into wedges.
Season sweet potato wedges with salt, pepper, red pepper flakes, honey, and olive oil.
Place seasoned sweet potatoes on a parchment-lined baking sheet.
Roast for 40-45 minutes, flipping halfway through, until well browned.
Allow sweet potatoes to cool on the sheet pan.
Pit Castelvetrano olives if necessary.
Place olives on a cutting board with parsley, mint, minced garlic, and lemon zest.
Chop the mixture until it forms an almost-paste with some texture.
Transfer the olive salsa to a small bowl.
Stir in olive oil and lemon juice.
Taste and adjust seasonings as needed.
Slice avocados into thick wedges.
Pile roasted sweet potatoes and avocado wedges on a plate.
Top with generous spoonfuls of olive salsa.
Serve and enjoy!
Expert advice for the best results
Roast the sweet potatoes until they are slightly caramelized for enhanced flavor.
Adjust the amount of red pepper flakes to your spice preference.
For a vegan version, substitute maple syrup for honey.
Everything you need to know before you start
15 minutes
Sweet potatoes can be roasted ahead of time and stored in the refrigerator.
Serve in a shallow bowl or on a platter, arranging the sweet potatoes and avocados artfully.
Serve as a light lunch or side dish.
Pair with grilled chicken or fish.
Crisp and refreshing
Hoppy and refreshing
Discover the story behind this recipe
Showcases fresh, seasonal ingredients.
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