Sweet Potato Toasties

INGREDIENTS

• 1 large sweet potato (peeled)
• 1 tbsp olive oil

Toppings:

• 1 avocado
• 1 small handful spinach finely chopped
• 1-2 sprigs fresh parsley finely chopped
• Juice 1 lemon
• Pepper to season
• 1 tbsp pine nuts toasted

METHOD

1. ⁠Preheat oven to 180ºC/350ºF.
2. For babies, cut the potato into thin circles. I cut 6 circles, then used the rest of the sweet potato to thinly slice longways. Drizzle a very light amount of olive oil into a baking tray lined with parchment paper, then spread out the sweet potato and rub a light amount of olive oil on top.
3. Bake for 15 minutes, then turn over and bake for a further 5 minutes. The sweet potato shouldn’t be really floppy and should hold their shape.
4. ⁠Meanwhile, in a bowl mash together the avocado with the spinach, parsley, lemon juice and season with a little pepper.
5. To serve top the cooled sweet potato with the mashed avocado. For adults, add a sprinkle of toasted pine nuts.