Preheat the oven to 190C (fan).

Peel and slice the sweet potato with a mandolin (tiny slices). Place them in a large mixing bowl.

Mix the coconut oil, the harissa paste and the paprika powder in a small ball and whisk well altogether.

Pour the mixture over the potato and mix well until well coated.

Let it sit for 5 minutes. Arrange the sweet potato slices on prepared baking sheets, spacing them apart.

Bake, and rotate slices halfway through, for about 15-20 min. Keep a close eye on it as it can burn easily.

Take them out when they are crispy and getting golden brownish. Let them cool down.

Open the avocado, take out the core and spoon it out in a bowl.

Cut ½ onion into small pieces. Chop tomatoes and chili. Chop the coriander leaves. Add them all to the avocado's bowl.

Add the lime juice and pepper and salt to taste.

Take a fork and mash all the ingredients until you have a chunky texture. Mix well.

Place it in a bowl and serve immediately !