Halve, deseed and scoop out the flesh of the avos, then mash with a fork
Add all the other guacamole ingredients and mix together. Adjust the spice to suit you
Next up, heat a 3cm depth of coconut oil in a deep, heavy-based pan over a medium to high heat
Peel your potatoes and slice with a mandolin to around 3mm thick rounds
Shallow fry the sweet potato in batches (a small handful each time) for a minute or 2 each batch. You will see them turning to light brown
Scoop out with a slotted spoon onto paper towel and season with sea salt straight away
Drain each batch on fresh paper towel
Eat and enjoy!