All hail pumpkin!… No seriously.
Pumpkin is like a drug during the fall time- people just can’t get enough! Every time I go on Instagram I see a new pumpkin recipe, and it always inspires me to whip out one of my cans and make something. This recipe was a concoction of that. I had some left over pumpkin in my house and had NO IDEA what to use it for. I was going crazy!
I saw some avocados lying around, however, and then it hit me… PUMPKIN GUACAMOLE. Oh boy. I have hit the mother load.
This recipe is the perfect combo of savory and sweet. I’m not one for mixing the combos, but I would do it again in a heart beat for this recipe. The secret in this has to be the dash of cinnamon… wow it is genius. I texted my friend, Simmi (heyyyyy), immediately afterwards and in all caps, typed out “HOLY COW THIS STUFF IS GOOD.”
The combination of the sweet potato is also a real winner. I can see this meal becoming a staple for me when I need something quick, as the potatoes were already cut and the guacamole took maybe five minutes to make. Plus… it’s single serving! I’m all about single serving dishes, since I have a tendency to go a little overboard (especially with guac… anyone else in the same boat?). I mean… sweet potatoes, avocado and pumpkin? It’s like I’m reading a foodies mind!
INGREDIENTS (Serves one):
2 tbsp canned puréed pumpkin
2 tsp lemon juice
Dash of cinnamon
2 sweet potatoes, cut into fry shapes
1.) Pre-heat your oven to 400 degrees F. Place your cut up potatoes on a baking sheet and stick them in the oven.
2.) About 30 minutes through, flip them over and cook for an additional ten minutes. Once done, set aside to cool.
3.) In a bowl, combine all of the guac ingredients and mash them well. It won’t be the prettiest color, but that is completely normal! Serve with the fries and enjoy.
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