Smoky Sweet Potato Pumpkins with Avocado Aioli
/I’m a firm believer in playing with your food.
Life is short and you should make it playful and fun whenever you can, ESPECIALLY when it comes to eating your veggies. Even as an adult, I will still put black olives on my pinkie finger like little British soldier hats when no one is looking. There. I said it.
Ahem, ANYWAY.
I like sweet potatoes but ONLY in their savory form. The first time I encountered sweet potatoes topped with marshmallows I was in college and it was horrifying. That’s gross. That’s not how you’re supposed to eat those, y’all.
So today I’m inviting sweet potatoes back to your fall dinner party, but as dressed SHOULD be: smoky, sweet, and with a kick ass avocado aioli. And hey, why not play with your food and add a little festivity to a delicious, savory dish?!
BONUS: This meal is EASILY a zero waste Meal Without Plastic. All you need is a bulk spice store, such as your local Spice & Tea Exchange.
*This post contains affiliate links. This means that if you click through and give the product a whirl, I get a tiny fee for spreading the news at no extra cost to you. This helps offset the enormous labor of love that is Compost & Cava
Ingredients:
2 medium sweet potatoes, washed, scrubbed, and sliced into 1/2 inch rounds
1 1/2 tablespoons olive oil
1/8 - 1/4 smoked Hungarian paprika (or as desired… I like a lot of paprika)
1 avocado, halved and pitted
juice of 1/2 lime
3 or 4 garlic cloves, peeled
1/4 cup sliced green onion
1/8 - 1/4 teaspoon cumin (if desired)
salt and pepper to taste
Directions:
Preheat oven to 425 F.
Using sharp chef’s knife, cut two triangles out from one side of each sweet potato round to form pumpkin shape. (Pumpkins will become more pliable with cooking, so a thicker stem is less likely to break.)
Gently toss sweet potatoes with olive oil in 9” by 13” glass baking pan in one layer. Cook in the rounds batches, if needed. Sprinkle with paprika and toss again to coat.
Put the baking dish in the preheated oven, roast for 10 minutes. Remove pan from oven and add garlic cloves in well in center of baking pan. Cook for 10 more minutes, removing garlic before burning occurs. Gently turn sweet potato rounds and return the pan to the oven for 10 more minutes, or as needed until the potatoes are cooked through and caramelized.
Combine avocado, lime, cumin, green onion, and roasted garlic in a food processor. Pulse until creamy. Taste and add salt and pepper, as desired.
Warning: these lil taters are positively ADDICTIVE.
Not only are they super simple to make, these sweet potato pumpkin rounds are healthy, vegan, can easily be zero waste, and are going to keep you coming back for more.
Plus, they’re adorable and will make a festive addition to any fall table!
I really meant to include a serving size in this recipe… but frankly, I doubt you’ll want to share. Grab a fork and a napkin, and let’s get down to business.
Happy fall, y’all!
