Prep time: 5 minutes cook time: 30 minutes serves: one small potato per person
One small sweet potato per person
2 tablespoons of olive oil or coconut oil (depending on which taste you prefer) enough to lightly and evenly coat the fries.
1 tablespoon of smoked paprika
Roughly 1-2 teaspoons of sea salt to evenly coat the fries
Preheat oven to 190C/385F.
Wash sweet potatoes thoroughly. You can peel your potatoes if you want to – we like to leave the skin on.
Cut the potatoes into fine chip/fry shaped pieces. Try to cut them all the same shape so they cook evenly.
In a bowl, toss the uncooked fries with the oil, paprika and salt.
Pour fries onto a baking tray lined with baking paper, you may need two trays depending on how many potatoes you use.
Arrange them so they are in a single layer and not overcrowded – otherwise they won’t crisp up (the best part)
Bake for 15 minutes, then turn the fries over so they cook evenly.
Bake for another 15 minutes – or until you get your desired crispiness.
Prep time: 5 mins Makes: 2 serves and more – because hey, is there such a thing as too much guac?
2 avocados, removed from skin & deseeded
¼ bunch coriander
1 lime or lemon
Small handful cashews, roughly chopped
1 tablespoon of cashew butter (you can buy this at most health food stores or supermarkets)
½ large chilli, thinly sliced (we used a large red one)
½ tsp smoked paprika
Pinch salt and pepper
Mix the avocado, cashews and the juice of ½ lime or lemon in a bowl until desired consistency is reached
With the coriander stalks, thoroughly wash and finely slice, then add to the avocado mixture.
Season the guacamole and garnish with a sprinkle of paprika, coriander, chilli and remaining lime wedge.