Crispy Purple Sweet Potato Wedges with Guacamole

• 3-4 medium purple sweet potatoes
• 2-3 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Scrub the sweet potatoes. No need to peel them as the skin helps with the crispy exterior. Cut each potato into wedges by cutting it into quarters, and then each quarter into thirds resulting in 12 wedges per potato. Place on baking tray and drizzle with olive oil. Dust with salt, pepper and garlic powder. Using your hands or a large wooden spoon, toss to coat evenly and then line the wedges on the pan in such a way that each one is lying flat. If they are piled together, they won't be crispy. Place in the oven for 10 minutes. Remove from oven and flip the wedges. Return to the oven for another 10-14 minutes. The inside of each wedge should be fully cooked and tender.

Guacamole

• 3 large avocados
• 1/2 medium shallot, finely chopped
• Juice of 1/2 lime
• 1/2 tsp salt

Other add-ins if desired - chopped cilantro, diced tomatoes, garlic 

Wash, peel and pit the avocados. Place in a medium sized bowl. Mash with a fork. Add the chopped shallot, lime juice and salt (and add-ins if desired). Mix together. Add more salt and/or lime juice to taste. Enjoy!