Sweet potatoes rule the world of caroteinoid antioxidants, offering protection against free radicals and reducing the damage they do. They also contain essential minerals like potassium and magnesium, and fiber to help your body cleanse and restore itself. To promote a better absorption of the antioxidants in sweet potatoes, combine them with a healthy fat source, just like we did in this delicious snack. The creaminess of avocado combines perfectly with the sweet potato skins and the notable flavor of parsley and red onion to create a nourishing and detoxifying snack.Print
2 small sweet potatoes
1 ripe avocado, peeled and cut into halves
1 small bunch fresh parsley, roughly chopped, plus extra to garnish
½ small onion, finely diced
1 tbsp fresh lemon juice
1 tsp raw tahini
A pinch sea salt
1 tsp coconut oil
Sesame seeds, to garnish
Preheat the oven to 175°C/347°F.
Cut the sweet potatoes into halves, scrub them, drizzle with coconut oil and rub to coat evenly, then bake for 20-25 minutes, until tender.
In the food processor add the avocado, tahini, lime juice, parsley, salt and pepper and pulse to obtain a puree.
Add the red onion and pulse to incorporate.
Remove the sweet potato skins from the oven and fill them with avocado puree.
Garnish with sesame seeds and fresh parsley leaves and serve.