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Sweet Potato Oven Fries with Avocado Dip Recipe

Sweet Potato Oven Fries with Avocado Dip

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Average Rating:

Total Reviews: 80

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  • on July 25, 2011

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    I love this sweet potato oven fries. And I love Ingrid hoffmann what happened to simply delicioso.

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  • on July 18, 2011

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    I didn't know something could be burnt and suprisingly soft at the same time. Followed recipe exactly and fries came out burnt on bottom and mushy on top. Glad I pulled from the oven when I did because half were still edible. Flavor was not bad. Dip was ok. Use food processor and not the blender. Would make dip again but will stick with deep frying the potatos.

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  • on May 26, 2011

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    These are the most fabulous sweet potato fries I have ever tried. Did not make the dip because I had no avocado. These fries need nothing but the seasonings in the recipe. Make certain to cut them in very thin slices, about 1/4". I tossed them with the barest amount of olive oil then with the dried seasonings and then adjusted the amount of oil til they were moist. I think the trick is baking them on a sheet with parchment paper instead of foil. The parchment soaks up extra oil and leaves the fries nice and soft and partially crisp. I used a 425 oven rather than 450 but did the oven rack swap and timed according to recipe. Some of the fries got very brown and crisp all over, some just on the ends. We ate them with grilled burgers and it was a fabulous side for a change. My husband said the darker fries tasted like toasted marshmallows. Note: Dark brown does not equal burned. If cooked too long or at too high a temp, I think the sugars can burn rather than carmelize. Just watch them.

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  • on May 04, 2011

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    I appreciated the tips on the cooking. And I paired the sweet potatoes with a garlic/lemon aioli sauce, as I wanted something a bit sharp to contrast with the sweetness of the taters. A big hit!

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  • on December 11, 2010

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    Thanks to all of the previous insight...we LOVE the dip and see it's use with all kinds of dishes. We did do the swap of oven times with the lower and upper racks and then did the broil. Please watch "like a hawk". It's also a great idea to do the 1/4" cut. We paired this with frozen tilapia coated in panko from a "big box store" for a really nice fish and chips for a very cold night. Just the thing before holiday family dinner comes around. Merry Christmas and we can't wait to spread the info about this dip. Thank you darling!

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  • on November 14, 2010

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    loved this recipe. I followed it exactly but suggest putting fries under broiler for 2 1/2 minutes after baking to get a little crispy, but watch carefully! Also, I would probably put more avocado in next time b/c the mayo taste was too strong for me (I don't like mayo. Will definitely make again!

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  • on October 05, 2010

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    These are AWESOME!!! The dip is to die for!

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  • on September 16, 2010

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    i use this everytime i make sweet potato fries

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  • on April 22, 2010

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    This was really good. For some reason though, my fries just got really soft and brown, but not crispy at all. Loved the seasoning on the fries and the dip was nice for something different.

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  • on April 09, 2010

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    The best sweet potato fries you'll eat. The dip is perfect, try it out!

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