Slice the sweet potatoes lengthwise into 1/2-inch-thick slices. Place them in a large saute pan filled with water and add some salt. Cover and cook over low heat until the potatoes are slightly tender, then drain.
Add a little bit of neutral oil to the dried pan over medium heat. Add the sweet potatoes back in and sear them on both sides. Season with salt and pepper and set aside.
Remove the pits from the avocados and scoop the flesh into a bowl. Add olive oil, chopped cilantro, Aleppo pepper, lemon juice and some salt. Mix together until combined.
Place the avocado mixture on top of the sweet potatoes.
This recipe has been updated and may differ from what was originally published or broadcast.