This is a classic Mexican and Tex-Mex starter, using flavorful sweet potatoes with the fresh and spicy guacamole. You can make a bowl of these as a starter for friends at a party or enjoy it as a main course in two. Just remember to take off your sombreros to the deliciousness of the combination :).
Last year: Sticky banana and maple syrup cake bars.
Two years ago: Cheddar and leek muffins.
Three years ago: Asian white fish (pangasius) fillet with sesame noodles, Ruladă de pui cu spanac (Romanian chicken and spinach roulade) and Green pasta and pesto souffle (gratin).
For the wedges:
- 2 large sweet potatoes (1 kg)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon rosemary powder
- 1 teaspoon chili powder
- 3 avocados, softened
- 1 small red onion
- 3 large garlic cloves
- 2 limes
- 1/2 teaspoon Himalayan pink salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon virgin olive oil
- 4-5 cherry tomatoes
First make the wedges. Clean (scrub) the sweet potatoes and cut them into wedges. Combine the rest of the ingredients into a paste. Rub the wedges with it and spread them on a baking sheet:
Bake in the oven for 40-45 minutes at 220 degrees C.
For the guacamole, peel and pit the avocados and put them in a blender. Add the peeled onion and cloves and the cherry tomatoes:
Blend well into a paste. Add the rest of the ingredients (just the juice from the limes) and blend again. Transfer to a serving bowl. When the wedges are done eat with your hands and use the guacamole as a dip :). Dig in!