This healthy dinner option is so yum, you'll forget it's meat-free!
6 x 150g sweet potatoes, washed
2 tablespoons olive oil
1½ tablespoons fajita spice mix
Fresh coriander sprigs, to garnish
2 avocados, peeled
1 teaspoon Tabasco
1 tablespoon finely chopped fresh coriander
1 tablespoon lime juice
½ small red onion, very finely chopped
Place potatoes in a large roasting pan. Drizzle with oil. Sprinkle with seasoning. Season with pepper. Toss well to coat.
Cook in a hot oven (200C) for 15 minutes. Remove pan. Reduce temperature to moderate (180C). Turn potatoes over. Return pan to oven. Cook for a further 15 minutes, or until tender. Remove. Stand for 10 minutes.
Using a sharp knife, cut each potato lengthways, about halfway through. Gently squeeze sides to open.
Meanwhile, make guacamole. Coarsely mash avocados in a bowl. Stir in Tabasco, coriander and juice. Add half the onion. Season with salt and pepper. Mix well.
Spoon guacamole evenly over potatoes. Sprinkle with remaining onion. Garnish with coriander sprigs.
TIP! Small sweet potatoes are best for this recipe. Make guacamole just before serving. Have ingredients measure out, then peel and mash avocados.
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