glowingleanrecipes:Cinnamon & Paprika Sweet Potato Wedges with Avocado Cream Dip by DeliciouslyE
glowingleanrecipes:Cinnamon & Paprika Sweet Potato Wedges with Avocado Cream Dip by DeliciouslyElla ♡ Completely vegan, dairy-free, gluten-free, and refined sugar-free.WEDGES:2 large sweet potatoes (the fatter the potato the better the wedges will be),1 tablespoon of cinnamon,1 tablespoon of paprika,about a dozen sticks of fresh rosemary,olive oil,saltPre-heat the oven to 190C.1. Wash the sweet potatoes and cut into thick, even wedges – about an inch thick.2. Place the wedges onto a baking tray and cover them in a generous amount of olive oil, salt, paprika and cinnamon.3. Use your hands to mix it all together, ensuring every part of the potato has some oil and spices on it.Then place the rosemary sticks on top.4. Allow them to bake for about an hour, although they will need to be turned over once or twice during cooking to make sure that they’re evenly cooked.Once they are perfectly soft and tender they’re ready to be enjoyed!AVOCADO CREAM:2 ripe avocados,3 tablespoons of apple cider vinegar,2 tablespoons of olive oil,2 tablespoons of water,salt and pepper to taste,Simply scoop the avocados out of their skin and place all the ingredients into a food processor. Blend them for a few minutes until a beautifully creamy paste forms.Enjoy! -- source link