Photo: Sweet Potato Oven Fries with Avocado Dip Recipe
Ingredients
Sweet Potato Fries:
- 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
- 2 tablespoons olive oil, or more as needed
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- Coarse ground rock salt and freshly ground black pepper, to taste
- Avocado Dip, recipe follows
Directions
Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.
Avocado Dip:
- 1 avocado, see Cook's Note*
- 1/3 cup mayonnaise
- 1/3 cup cream cheese
- 1 jalapeno, seeded and chopped.
- 2 scallions, white and light green part only, chopped
- 1 lime, juiced
- Salt and freshly ground black pepper
Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.
* Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 80 reviews
By scottj27_5884923
Colorado spring...
on February 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I debated on giving this recipe four stars because I wouldn't get mine to come out crispy but the flavor of the fries and the avocado sauce were so unbelievable I had to give it five stars. Also, since some of the other reviewers commented they got their fries crispy, I'm wondering what I did wrong and plan to try again to achieve the crispiness that would make these out of this world. The avocado sauce is a must and I even used the leftovers on sandwiches in place of mayo because the flavor is so good. Definitely a keeper.
By bhill9802
on January 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Yummy! I put the potatoes on parchment paper instead of foil, it sucked up a bit of the oil. I also broiled them for an extra 2 minutes. The avocado sauce was the perfect balance to the sweetness of the sweet potato. I didn't have cream cheese so I used greek yogurt instead and grated a little shallot in, instead of the green onions. I think next time I won't use as much oil, but overall this recipe is a keeper!
By faheddings
Los Angeles, CA
on January 05, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After 20 minutes on the lower rack, most of the fries were burnt. They were crispy though. If I try this again, I'll leave them in the oven for 20 minutes total. The avocado dip was yummy. I used sour cream instead of mayonnaise and cream cheese. Also, I added garlic.
Read all 80 reviews