• 2 large Sweet Potato
  • 1 tablespoon Maldon Salt
  • 1 tablespoon Paprika
  • 1 Cup Sour Cream
  • Olive oil
  • For the Salsa:
  • 1 large tomato
  • 1 bowl mixed tomatoes (cherry, plum and yellow),
  • 1 Pomegranate
  • 2-3 sprigs coriander
  • 1/2 lime
  • 1 red Jalapeño.
  • For the Guacamole:
  • 2 very ripe avocados
  • 3-4 sprigs fresh coriander
  • 1 teaspoon smoked ground paprika
  • 1/4 chilli powder
  • 1/2 lime juice
  • 1 Red Jalapeño
  • Pinch of maldon salt and pepper
  • 1 tablespoon Sour cream
  • 1 tablespoon Blue cheese


  1. Sweet Potato:
  2. Heat oven to 180C. Chop the sweet potato in half and then into eighths (wedge shapes) into a large roasting tray. Sprinkle with the maldon salt and paprika and drizzle with oil, give it all a good shake so its evenly coated and then place in oven.
  3. After 20 minutes turn over the sweet potato. After around 35-40 minutes the wedges should be cooked so you can make the toppings during this time.
  4. Tomato & Pomegranate Salsa:
  5. Dice the large tomato and quarter the bowl of small tomatoes and mix in a large bowl. Half the pomegranate and retrieve the seeds by whacking a large spoon against the non exposed side, mix into the bowl. Dice the jalepeno and chop the coriander into the bowl.
  6. Finish off with a good squeeze of 1/2 a lime and a sprinkle of salt and pepper.
  7. Guacamole:
  8. Mash the avocados with a squeeze of half the lime juice to keep it from going brown too quickly. Add the salt and pepper and spices. Dice the red jalapeño and add to the guacamole. Roughly chop coriander and mix into the guacamole.
  9. Finish with a sprinkle of paprika to finish it off or mix in the sour cream and blue cheese.