Ingredients
2 x 200 g red skinned potatoes
1 x 300 g small sweet potato peeled
olive oil spray
2 ripe avocados
1 tbsp lemon juice
2 spring onions thinly sliced
1 tbsp chopped coriander
Method
Preheat oven to 200°C or 180°C fan, and line a large oven tray with non-stick baking paper. Cut potatoes into quarters lengthways, then cut each quarter into 3-4 wedges. Cut sweet potato in quarters lengthways, then in half crossways. Cut each piece into 3-4 wedges.
Arrange potatoes and sweet potato on the prepared tray. Spray with oil and bake for 40-45 mins, until tender and golden brown.
Carefully cut avocados in half and pull apart. Remove pits. Scoop out flesh with a spoon and mash. Add lemon juice, onion and coriander to avocado and combine. Let the wedges cool slightly, then serve with the guacamole for dipping.
