Sweet Potato with Guacamole

20240910 #breakfastdiary 1175, 27°C/clear, 20min/exercise(M) Roasted sweet potato with guacamole. Both hail from South America originally, so they pair well. You'll need 1 avocado, 1 tomato, 1/4 onion, 1 clove garlic, olive oil, and lime juice. Put the sweet potato in a mixing bowl with a little water, cover with plastic wrap, poke holes, and microwave for 2 minutes. Take it out, brush with olive oil and salt, and air-fry at 200°C for 10 minutes, then flip and air-fry the other side for another 10 minutes. (This way it cooks in just 20 minutes. Plus, the skin peels right off.) Meanwhile, In a mixing bowl, combine avocado, tomato (flesh only, seeds removed and chopped), chopped onion and garlic, 1 (tablespoon of) lime juice, salt, and pepper, and mix well. (Oh, and soak the chopped onion in water before mixing it in.) Split the sweet potato in half and fill it with the guacamole.

- 1 sweet potato - Guacamole (1/2 avocado, 1/2 tomato (flesh only, chopped), 1/2 onion, 1 clove garlic, 1T lime juice, salt, pepper) - Olive oil - Salt

1. Put the sweet potato in a mixing bowl with a little water, cover with plastic wrap, poke holes, and microwave for 2 minutes. 2. Take the sweet potato from step 1, brush with olive oil, sprinkle with salt, and air-fry at 200°C for 10 minutes per side. 3. Slice the onion and soak it in water. 4. In a mixing bowl, combine avocado, chopped tomato flesh, the chopped onion from step 3, minced garlic, lime juice, salt, and pepper, and mix well. 5. Take out the sweet potato from step 1, split it in half, and fill it with the guacamole from step 3.