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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 August 22, 2009

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    These fries are really good, and the dip is to die for! You would never think to put avocado dip on a sweet potato fry, but oh my is it a yummy treat!! We ate these and I wanted more when tray was empty. Overcome the skepticism and give it a try!

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  • on June 24, 2009

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    These potatoes are amazing. They are never left over in my home, the kids love them! If the seasoning is too spicy for you, use less chili powderbut they will still be great. I make a good size portion of seasoning and keep it ready for when I need it. Very easy recipe.

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  • on May 11, 2009

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    I think the main reason some fries did not crisp up if the potatoes were probably completely peeled. I left the skins on (much healthier way to eat them anyway and that kept it crisp on the outside and moist in the middle. I thought these fries were fantastic and made a sundried tomato dip instead since all the avocados I bought were bad. Argh! Regardless, this was the best homemade sweet potato fries recipe I have tried and I've gried a lot.

    Suzie the Foodie

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  • on April 14, 2009

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    These fries were fantastic! I can not wait to make them again. I expected the flavor to have more kick but the sweetness of the sweet potato mellowed the chili powder. Ok, they weren't crisp...so what, the flavor was wonderful and the texture was still really enjoyable.
    Used 1 large sweet potato and 2 small yukons, still a little sweet and a nice mix of texture and color. If this is how I get my family to eat sweet potatoes with no complaints, I'll take it!

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  • on March 21, 2009

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    I tried these oven fires among many others because of the split oven rack method, which seemed more likely to produce the crisp everyone talks about. It didn't - probably not doable in the oven for sweet potatoes. (I sliced them really thin and used more olive oil. That's fine, but shouldn't mention cooking them until they are crispy in the recipe or else make it really clear how that can be accomplished. A lot of folks have tried. But it is a good spice combination and they were okay. I would like to have this work some way. I'm going to the grill with Bobbie Flay's and see how that turns out. I don't think he offers a crisp, so abandoning that idea. At least, you can watch that they not burn better on a grill top. Looking forward to trying the dip. Thanks.

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  • on March 07, 2009

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    The suggested spices are really perfect for these fries!
    The other comments are right-on that they won't be crispy like fried fries, but they had some crispiness. Definitely keep to the 1/4" thinness on your slices. Watch your oven temp and time carefully because per directions, mine blackened here and there on their bottoms. So shake and/or stir them and watch. 20 minutes was too long to bake in my crazy oven. Fried ones are definitely better, but this is a fair alternative.

    Although the avocado dip sounded good, it just seemed strange to dip your fry in a variation of quacamole. I didn't make it and thought the fries should stand-alone as a side dish with a great pastrami panini, or other samby!!

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  • on February 20, 2009

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    I haven't made the fries (yet but I've made the dip several times, and it is a WINNER. I've even substitued regular onions for the scallions and lemon juice for the lime juice and it still tastes great. Definitely try this for your next party or Mexican dinner.

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  • on February 03, 2009

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    I am a lap band patient and my doctor recomended that I eat sweet potatoes instead of regular potatoes. I never liked sweet potatoes so I was not so enthused with this recommendation. I was watching your show one day and I saw this recipe and I decided to try it. Oh man - words cannot explain!!! The fries came out wonderful and the dip goes perfect with the fries. I just hate I can only eat 4 oz of food at a time!!!!

    Man I love this!!!!!

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  • on February 02, 2009

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    Everything about this recipe was good. This was my first time making anything with an avocado, other than just slicing it up, or with a jalapeno pepper (I did use gloves. Both were real easy to use in this dip. The dip was very tasty and creamy and the sweet potatoes--well, were not crispy (don't think they were really meant to get crispy, but they were tasty. I think my oven was too hot at 450 degrees. Next time I'll lower my heat to 400 degrees and increase the cooking time. My fries were cooked but a little charred on the bottom, but still good. Thanks Ingrid for such an enlightening recipe. I have been watching your show and am always amazed by the different dishes you present. Can't wait to try the Paella with Shrimp and Scallops. (Have to get over the idea of paying $17.99 for a bottle of saffron, first :

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  • on February 01, 2009

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    I don't even like sweet potatoes, but these are irresistible. The spices and the sauce are awesome. To help make them crispy, add a little more olive oil and add about 5 more mins on the top shelf.

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