3 sweet potatoes, unpeeled, well rinsed, cut into wedges
1 tsp smoked paprika
1/2 tsp ground ginger
1/2 tsp ground garlic
1 tsp dried mint
1/2 tsp sea salt
1 tsp turmeric
2 tbsp cornmeal
1 tbsp coconut oil
Freshly ground black pepper
1/4 cup goat cheese (or cheese of choice), crumbled
Handful fresh mint leaves, chopped, to garnish
1 ripe avocado, peeled, pitted, cut into cubes
1/2 lemon, juice only
Preheat the oven to 180 °C/356°F.
Line a baking sheet with parchment paper and add the sweet potatoes wedges.
Add all the spices and cornmeal, drizzle with coconut oil, season with salt and pepper and give them a good toss to coat evenly.
Arrange them in a single layer on the baking sheet and roast for 30 minutes, or until crispy.
While the wedges are roasting, smash the avocado with a fork into a medium ball, add the lemon juice and make a puree.
Serve the wedges warm, garnished with fresh mint and next to the avocado mash.