Friday, January 20, 2006

Sweet Potato Chips with Avocado Dip

Sweet Potato Chips with Avocado Dip

I thought it might be nice to use this as a bit of a diary when the food and our mood combines well. Last night was a bit like that. I needed to use up some vegetables that were languishing in the fridge. So we ended up having warm spinach salad, piedmontese roast peppers, and sweet potato chips with an avocado dip. Somehow everything worked together well and it was delicious.

It might, of course, have been because we were quite hungry because we didn’t eat till about 10. A and C were out till then and I was helping L revise for her exam on the theories and practice in Crisis Intervention. What a fantastic mother I am!

For the Sweet Potato Chips

2 lbs Sweet Potatoes wash and cut into wedges (leave unpeeled)
Olive oil

Pre heat the oven to a high heat.

Put the sweet potato wedges in boiling water for about 4 minutes. Drain and toss them in olive oil and sprinkle with salt.

Then put the sweet potato wedges in a large baking dish in a single row and pop them in the oven for about 35 to 40 minutes.

And serve with

Avocado Dip
This is a sort of pretend gaucomole.

2 or 3 very ripe avocados (depending on size)
2 spring onions finely chopped
Half a tub of garlic Boursin (or if you can’t get that - any cream cheese like Philidephia and add a clove of crushed garlic will do fine)
1 tablespoon lemon juice

Just mush it all together with a fork or stick it in a blender.


At 8:49 PM, Blogger Miss Smartee Pants said...

Yummers. Sweet potato chips are also super delish with chunky blue cheese or roquefort dressing . . .

At 9:38 PM, Blogger Zoozan said...

that's got to be tried, thanks


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