Sweet Potato Toast with Green Pea 'Guacamole'

Ingredients

• Large sweet potato

• 450 g frozen peas

• 4 tbsp lime juice

• 1 tomato

• 1/2 red onion, small

• 1 hand cilantro, optional

• 1/2 tsp cumin powder

• 2 tbsp vegan mayonnaise, optional for creaminess & richness

• Salt

• chili, or pepper

Preparation

• Preheat the oven to 400F and line a large baking tray with parchment paper.

• Use a sharp knife or mandolin to slice off the ends of the sweet potatoes and discard. Then, carefully cut the sweet potato to make slices about ¼” thick.

• Arrange the sweet potato slices in a single layer on your baking tray. Bake in the oven for 15-20 minutes, until they are able to be pierced with a fork but are not too soft.

• While the potatoes are in the oven, blanch the frozen peas in a pot of boiling water for 2-3 minutes. Then rinse in ice water or rinse well with cold water and drain.

• Dice the onion as finely as possible. Cut the tomato into slightly larger cubes, removing the seeds. Roughly chop the cilantro.

• Blend the peas with the lime juice using a food processor or hand blender. Depending on your own preference, the guacamole can be blended very smooth or still have a few pieces of peas. Add onion, tomato and remaining ingredients and stir everything by hand. The green pea guacamole is ready.

Notes

You can peel the skin or leave the skin on the sweet potato. For the safest cutting, slice off a thin portion of the sweet potato on one side to create a flat base. This will make it easier and safer to cut. It is also important to ensure your knife is sharp.

Recipe credit: nourishedbynic and cheapandcheerfulcooking

(the photo is my own)