Preheat the oven to 200 degrees. Scrub the sweet potatoes, dry them and place on a baking tray. Bake for 40-60 minutes, depending on size. Once they are done, they will feel soft to the touch and the skin will be loose and puff up around the potato. Set aside to cool slightly.

Mash the avocado with the yogurt, lime juice and coriander. Season with salt. I usually just do this in the Nutribullet. You can use a stick blender too to get a smooth creamy avocado sauce.

To assemble, place a handful of dressed leaves on four plates. Divide the smoked trout between the plates. Put one or two sweet potatoes on each plate. Split open the sweet potatoes and add a dollop of the avocado and a dusting of smoked paprika. Serve with a wedge of lime.