Baked Sweet Potato Fries and Avocado Dip
Courtesy Ingrid Hoffmann
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
Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil (I find parchment works better for stuff like this) 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.
My oven only has one rack, so obviously I didn't switch from the lower to the upper rack. I did use the broiler for the last 10 minutes or so to make them crispy. Unfortunately that was in the mid-afternoon and by dinner they'd turned a little mushy so eat them right away if you want crispy fries!
- 1 avocado
- 1/3 cup mayonnaise
- 1/3 cup cream cheese
- 1 jalapeno, seeded and chopped (I used jarred)
- 2 scallions, white and light green part only, chopped
- 1 lime, juiced
- Salt and freshly ground black pepper
Serve as a dip for the Sweet Potato Oven Fries.
THE VERDICT: These were good! The dip was also really good, and it tasted even better the second day. I think next time I make it (and there will be a next time) I'll try subbing sour cream (maybe yoghurt) for the mayonnaise. This would make a good chip or veggie dip too. Four thumbs up on this one!