Sweet Potato Oven Fries with Avocado Dip

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Picture of Sweet Potato Oven Fries with Avocado Dip Recipe Photo: Sweet Potato Oven Fries with Avocado Dip Recipe
Rated 5 stars out of 5
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  • Read 80 Reviews
Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
6 servings
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 80 reviews

  • on February 10, 2013

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    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.

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  • on January 21, 2013

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    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!

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  • on January 05, 2013

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    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.

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