Sweet Potato Avocado Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Place the cubed sweet potatoes in a large bowl. Drizzle with 2 tbs olive oil, then sprinkle the smoked paprika, 1 tsp ground cumin, 1 tsp kosher salt and 1 tsp black pepper over the potatoes. Toss until evenly coated.

Arrange the sweet potato cubes in a single layer on the prepared baking sheet, leaving a little space between pieces for even browning.

Roast in the preheated oven for 20–25 minutes, flipping once halfway through, until the edges are caramelized and centers are tender when pierced with a fork. If pieces are still firm after 25 minutes, roast an additional 5–7 minutes.

Remove from oven and let the sweet potatoes rest on the baking sheet for 5 minutes to firm up slightly.

Make the avocado dressing

While the potatoes roast, place the peeled avocado, 3 tbs Greek yogurt, 2 tbs lime juice, 1 tbs olive oil, 1 minced garlic clove, 1 tsp honey (if using), 1 tsp ground cumin, 1 tsp sea salt and 1 tsp black pepper in a blender or food processor. Blend until smooth and creamy. If the dressing is too thick, add 1–2 tbs water or additional lime juice to reach a spoonable consistency.

Taste and adjust seasoning — more lime for brightness, a pinch more salt for balance, or a touch more honey if you prefer sweeter.

Prepare toppings

Finely dice 2 tbs red onion and chop 2 tbs fresh cilantro. If using pepitas or walnuts, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring frequently to avoid burning. Set aside to cool.

Place 4 cups mixed baby greens or arugula on a serving platter or divide among 2–3 plates.

Top the greens with the roasted sweet potato cubes, distributing evenly.

Drizzle the avocado dressing over the warm sweet potatoes (warm potatoes help the flavors meld). Use roughly 3–4 tbs of dressing per serving, reserving any extra for later use.

Sprinkle the diced red onion, chopped cilantro, and 2 tbs toasted pepitas or walnuts over the top. If using, crumble 1 oz feta or goat cheese across the salad.

Serve with extra lime wedges on the side for squeezing, and adjust final seasoning with salt and pepper to taste.

Leftovers: Store dressing separately in an airtight container for up to 2 days. Roasted potatoes keep refrigerated for 3–4 days and reheat well in a 375°F oven for 8–10 minutes to restore crispness.