Roasted sweet potato, avocado and chives drizzled with a creamy lime dressing. A healthy option for the potato salad at your next barbecue!
Today I spring cleaned the kids room. I have been looking at little toddler bunk beds to get them when Georgia grows out of her cot. They are only about a metre high so perfect for Sam who will be just four and on the top bunk. I am hoping it will make bedtime so exciting they will eagerly rush to bed every night! ………..hmmm obviously not really believing that. Today I was really tempted to jump in the car and go buy one, just so I can set up their room. They are really cute and have little shelves next to each bed. However, I then remembered how much I am enjoying my evenings at the moment and that would be interrupted having two year old Georgia in a bed she can just get out of, so…… the high sided cot remains for now. Bedroom redecorating can wait for the new year.
sweet potato salad
3 sweet potatoes, cut into bite sized pieces
3 avocados, peeled and diced
1 bunch chives, chopped finely
½ cup sour cream
½ cup mayonnaise
1 lime, juice and zest
Pre heat oven to 200°C. Toss the sweet potato with coconut oil and a pinch of salt, then lay in a single layer on a baking tray with no sides. This will help each piece get crispy. Bake for 30 minutes, turning once.
Whisk together the sour cream, mayonnaise, lime juice and zest to make the dressing.
Combine the sweet potato and avocado, drizzle with the dressing and sprinkle with chives.