By: (Not sure, lost my bookmark, but PROPS to whoever wrote this :))
- 1 large roasted** sweet potato, skin removed
- 1/2 of a ripe avocado
- Pinch of smoked paprika
- Salt and pepper to taste
- Combine the ingredients in the bowl of a food processor.
- Let it rip! You may need to scrape down the bowl at least once so that there are no chunks remaining (I mean, unless you like that sort of thing).
- I dipped crispy bacon into mine almost like it was dip (mmmm!) but consumption with a spoon is just as practical.
*If the sweet potatoes are roasted ahead of time.
**Bonus tip: Roasted sweet potatoes are easy to make in advance and keep throughout the week for quick additions to meals. To roast the perfect sweet potato, set the oven to 425°F (~220°C). Line a baking sheet with foil. Place washed sweet potatoes on the tray. Roast for ~45 minutes (depends on how big they are…size, uh, matters), flipping upside down once during cooking. If you let them COOL completely, the skin should easily peel off. If you’re in a hurry and have asbestos fingers, you can go for the hot-peel method but it’s not pleasant!