• Sweet potatoes
• Oil (I used sunflower oil. Do not use Olive Oil due to the higher oven temp.)
• Salt and Pepper
• Goat Cheese
• Pecans, chopped and toasted if desired
Wash sweet potatoes. Slice into 3/8" wedges. Soak in water at least 45 minutes or up to 4 hours. Drain water. Pat dry with towel. Preheat oven to 425ºF. Line a baking sheet with parchment paper. In a medium sized bowl, combine sweet potatoes with a drizzle of oil (I used sunflower oil) and salt and pepper to taste. Arrange on the prepared baking sheet, bake for 10 minutes. Check to see if they are getting brown. Continue checking every 3-5 minutes until they start turning a little brown on the bottoms. Once they do, flip and cook another 5-10 minutes (keep an eye on them as they will burn easily). For the topping, mix goat cheese and chopped pecans and spread on top. Serve warm.
• Hard boiled eggs, white egg yolks removed (see my post on Deviled Eggs to learn how to hard boil eggs!)
• Red onion (about 1-2 tablespoons per Avocado)
• Hot sauce (a few splashes/to taste)
• Lemon juice (about a 1/2 teaspoon per Avocado)
• Kosher salt (to taste)
• Pepper (to taste)
Combine all ingredients just until blended or until desired texture is reached. Spoon into hard boiled egg halves. Serve immediately or chill until serving. *TIP: to pick out a ripe avocado flick off the stem. If it pops off easily and what's underneath is bright green (brown means it's overripe), you're good to go!
• Cucumbers (I like the Persian/little ones that are sweet and seedless)
• Cannellini or Garbanzo Beans (canned or cooked from dry), drained
• 1 teaspoon Cumin
• 1/2 teaspoon Lemon Juice
• 1 garlic clove (2 if you want it really garlic-y)
In a food processor, puree all ingredients with a little bit of water. Serve on cucumber slices (or with carrots).