Roasted Sweet Potatoes with Avocado, Almonds & Herbs Recipe

"I love avocados - if I'm at a restaurant and a dish I would never order happens to feature avocado, I order it. Here's a nice combo for fall or anytime."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (146.2 g)
Calories 184
Total Fat - 11.9 g
Saturated Fat - 1.5 g
Cholesterol - 0 mg
Sodium - 14.4 mg
Total Carbohydrate - 17.2 g
Dietary Fiber - 4.8 g
Sugars - 0.4 g
Protein - 4.4 g
Calcium - 51.5 mg
Iron - 4.2 mg
Vitamin C - 17.3 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat the oven to 400ºF and line a baking sheet with parchment paper.

Step 2

Toss the raw sweet potato cubes with the olive oil, garlic powder, onion powder, smoked paprika and salt & pepper (if using) until evenly coated.

Step 3

Spread the sweet potato cubes in a single layer on the parchment-lined baking sheet. Bake for 30 minutes, turning at least once.

Step 4

Remove from oven, place the roasted sweet potatoes in a serving dish and layer on the toppings by first sprinkling with the roasted almonds, then fresh herbs, then avocado cubes, followed by drizzling the olive oil and lemon juice, and finishing with the lemon zest and a sprinkle of salt and pepper (if using).