Upgrade Your Side Dish with this Avocado Sweet Potato Recipe
Close your eyes and imagine the world’s most perfect eyeliner. For our new MINERALIST Lasting Eyeliner formula, we wanted to achieve a magic creaminess, that’s still easy to control… enter the avocado. Full of healthy fats, vitamins, minerals and fiber, we don’t need to tell you this fruit can do more than just make for a great eyeliner. So we did what we always do when we get excited about one of our naturally derived ingredients: we called Jane Coxwell for a simple, healthy and unexpected recipe featuring our favorite creamy fruit. We’ve tested this one out, and let’s just say it’s a must on our Thanksgiving menu already.
Avocado and sweet potato go surprising well together, and this salad is a great combination of textures and flavors. It’s great by itself but would also works really well as a side to a bigger meal. I love this as an option for a big, festive holiday meal since it feels ready for cold weather, but still has the freshness avocado and cilantro bring.
Avocado and Sweet Potato Salad
Roasted sweet potatoes:
2 medium sweet potatoes
2 tbsp extra virgin olive oil
½ tsp cumin
Sea salt and black pepper
3 scallions, finely sliced
2 tbsp extra virgin olive oil
Juice from half a lemon
1 tsp runny honey
Sea salt and pepper
Small handful of feta
Handful of picked cilantro
- Preheat your oven to 450 degrees.
- Wash the sweet potatoes and dry them well before cutting them into wedges. Place them on a baking tray along with the oil, salt, pepper and cumin. Toss them to coat them evenly with oil and seasoning, spread them out on the tray and place in the oven for about 30 minutes. Check on them after about 15 minutes and turn them over so that they brown on both sides.
- Cut the avocados into wedges and place in a bowl, add sliced scallions, olive oil, salt and pepper. Toss together gently and make sure it’s well seasoned.
- When the sweet potatoes are roasted, let them sit for 5 minutes to cool off slightly, then place them on a plate or platter and place the avocado mix over and around it. Any liquid at the bottom of the bowl is dressing, so pour that over the platter.
- Top with some crumbled feta and cilantro leaves and serve.
Jane Coxwell is a chef, author and consultant, and has earned her reputation as one of the most sought-after private chefs with a style that’s as elegant as it is unpretentious.
Equally comfortable working over open fires on the beaches of Papua New Guinea as she is in the kitchens of the biggest names in fashion, media and entertainment, Jane has cooked her way around the world, cultivating an approach to food and travel that is uniquely her own.
Born in Zimbabwe and raised in South Africa, Jane was one of the youngest chefs ever appointed to run the kitchen of a Camper & Nicholsons yacht. At just 23, she joined Hall Wines in California’s Napa Valley as Executive Chef and Culinary Manager, where she cooked for prominent guests including Hillary Clinton. For the last near-decade, Jane has served as Diane von Furstenberg’s chef, both on Eos, the 305-foot sailing yacht she and Barry Diller own, and in New York and Connecticut.
Her experiences on and off Eos — ranging from meals in the villages of Southeast Asia to the vibrant open-air markets of the Italian Riviera — inspired her first book, Fresh, Happy, Tasty: An Adventure in 100 Recipes. Now based in New York City, Jane continues to develop food-and travel-centric content while working on her second book. She also consults for large events, including the creation of the first sustainable meal for the 2017 CFDA Awards.