Smoky Sweet Potato Salad & Guacamole Crostinis

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then chop your sweet potato[es] (skin on) into bite-sized pieces

Add the chopped sweet potato to a baking tray with a drizzle of vegetable oil, a pinch of salt and most of your ground smoked paprika (save some for garnish!)

Give everything a good mix up and put the tray in the oven for 20-25 min or until cooked through and starting to crisp – these are your smoky potatoes

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and roughly shred

Dice your tomato[es] finely

Chop your coriander finely, including the stalks (reserve some of the leaves for garnish!)

Add your soured cream and chipotle paste (can't handle the heat? Go easy!) to a small bowl with half your white wine vinegar (save the rest for later!) and a pinch of salt

Give everything a good mix up – this is your creamy chipotle dressing

Drain your sweetcorn

Combine your smashed avocado and the diced tomato in a bowl with the chopped coriander, the remaining white wine vinegar and a pinch of salt

Give everything a good mix up - this is your guacamole

Slice your ciabatta[s] in half

Add the sliced ciabatta, cut-side up, to a baking tray with a drizzle of olive oil

Put the tray in the oven for 4-5 min or until the ciabatta is golden and crisp

Once the ciabatta is golden and crisp, remove the tray from the oven

Top the golden ciabatta with the guacamole and remaining ground smoked paprika

Cut into 2 triangles for per person– these are your guacamole crostinis

Once the smoky potatoes are cooked through, remove the tray from the oven and transfer them to a large bowl

Add the shredded lettuce and drained sweetcorn to the bowl with a drizzle of olive oil and mix it all together – this is your smoky sweet potato salad