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–+ servings
Kate Ramos

Mint and Sweet Pea Guacamole with Sweet Potato Chips

Mint and pea guacamole may seem odd at first but the two flavors are naturals with ripe avocado. Try it for Cinco de Mayo when fresh peas are at their peak!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the guacamole:
  • 3/4 cup sweet peas fresh or frozen
  • 3 ripe avocados peeled and pitted
  • 2 scallions minced
  • 1-2 serrano chiles stemmed and chopped (add more or less, depending on how spicy you like things. Remove the seeds if you'd like it less spicy)
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/4 cup fresh squeezed lime juice
  • 2 teaspoons kosher salt
For the chips:
  • 1 large white sweet potato
  • 1 tablespoon oil
  • salt

Method
 

To make the guacamole:
  1. If using fresh peas, remove them from the pod and blanch them in boiling water for 1 minutes. Transfer to an ice bath until cold, then drain. If using frozen peas, microwave them until thawed, about 1-2 minutes.
  2. Place peas, avocado, scallions, serranos, cilantro, mint, lime juice, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until well combined, but not completely smooth.
  3. Scrape into a serving bowl, taste to see if it needs more lime juice or salt. If not serving right away, press a piece of plastic wrap directly on top of the guacamole (touching it) and refrigerate until ready to eat.
For the chips:
  1. Peel sweet potatoes then using the peeler, peel the sweet potato into large strips until all of it has been used.
  2. Heat oil in a large griddle or frying pan over medium heat. Add sweet potato strips, a few at a time; don't crowd until starting to brown and get crispy, about 1 minute. Flip and cook the other side, about a minute more.
  3. Transfer to a paper towel-lined plate and sprinkle with salt.
  4. Chips are best eaten the day they are made.

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