Roasted sweet potato with avocado crème dip

Perfect as a side dish

You need:

• 2 large sweet potatoes, chopped into wedges (leave the skin on for more fibre)
• 1tbsp olive oil
• salt
• cumin
• paprika

For the crème dip:

• 1 smashed avocado
• 1 lemon or lime juice + zest
• 1tbsp Olive oil
• 125ml Milk or oat milk
• Chilli flakes
• Salt

How to make:

• Heat the oven to 200 degrees. Put the sweet potato wedges on a baking tray and drizzle in olive oil, sprinkle with cumin and paprika and salt. Cook for about 45 minutes till golden and crisped up.
• Put the crème ingredients into a blender and blitz till a smooth dressing consistency forms.
• Serve in a bowl alongside the wedges. Top the crème with chilli flakes.
• Enjoy this as a side to a source of lean protein such as chicken, tuna steak or halloumi.