Home
Recipes
avocados

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

Wok-fried garlicky prawns with ponzu aioli and crunchy celery salad

10 minutes

Spicy butternut soup

Butternut recipes

Spicy butternut soup

0 minutes

Prickly pear and pomegranate salad

Salad recipes

Prickly pear and pomegranate salad

Tempura prawn, avocado and melon salad

Avocado recipes

Tempura prawn, avocado and melon salad

10 minutes

Salt-and-pepper squid

Salt-and-pepper squid

8 minutes

Peppadew-prawn ceviche

Ceviche recipes

Peppadew-prawn ceviche

Seared salmon, strawberry and broad bean salad

Seared salmon, strawberry and broad bean salad

5 minutes

Baked fish with sweet chilli sauce

Fish recipes

Baked fish with sweet chilli sauce

15 minutes

Roast spicy chicken sandwich

Leftovers recipes

Roast spicy chicken sandwich

25–35 minutes

Japanese maki rolls with miso-tofu soup

Asian recipes

Japanese maki rolls with miso-tofu soup

20 minutes

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

Nodini, avocado, fermented black bean and basil salad with toasted garlic shards

10 minutes

Sweet potato with orange and avocado

Sweet potato with orange and avocado

30 - 40 minutes

Load more

Sweet potato with orange and avocado

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 - 40 minutes

Ingredients

4 medium-sized sweet potatoes
1/2 cup olive oil, plus extra for rubbing
1 avocado
2 oranges
1 T lemon juice
1 T mild wholegrain mustard
Sea salt and freshly ground pepper, to taste
Shallots or spring onions
2 T spring onions, finely chopped

Method

Preheat the oven to 160°C. Rub the sweet potatoes with a little olive oil and bake until the flesh is soft (this should take 30 to 40 minutes).

Peel and slice the avocado and one of the oranges.

Squeeze the juice from the remaining orange to make 1 T. Whisk with the lemon juice, mustard, salt and pepper until combined.

Add the olive oil, a little at a time, to make a vinaigrette. Stir in the shallots or spring onions. (The vinaigrette can be made in a jiffy in a food processor.)

Arrange the potatoes, avocado and orange on a platter and pour over some of the vinaigrette. Serve with extra dressing on the side.