Sweet Potato Fries with Avocado Dip
If you are anything like us, we love sweet potatoes (like chowder, chips and crostini ) especially sweet potato fries! Today we are sharing our favorite go-to Sweet potato Fries with Avocado Dip recipe. They are super easy to make but there are a couple of crucial-can’t-miss steps. First, soaking them in cold water, that releases some of the starch into the water with results in crispier sweet potatoes. Second, coating them in cornstarch just before baking, this is a must do if you want to have fries that are crispy on the outside and super fluffy (kind of like mashed potatoes) in the inside.
You can play with the spices as much as you like, like this basic version but they are also incredibly good with some curry powder and a bit of ginger for an exotic variation (and served alongside some hummus). The perfect dip for sweet potato fries? A cool, creamy and just a bit zesty avocado dip. The sour cream not only adds an extra punch of flavor but it also works in preventing the avocado from browning (so it’s the best trick to have on hand when making this for a party).
Sweet Potato Fries Ingredients
2 large sweet potatoes
1 Tbsp cornstarch
3 Tbsp olive oil
1 Tsp garlic powder
1 Tsp onion powder
1 Tsp paprika
¼ Tsp chili powder
Salt to taste
Cut sweet potatoes into sticks. Place in a bowl and cover with cold water. Allow them to soak for 30 minutes to 1 hour.
Preheat oven to 400 degrees. Drain water and pat dry the potatoes.
Coat with cornstarch, mixing well so every potato is coated evely.
Add garlic powder, onion powder, paprika, chili powder and salt and pepper and mix.
Pour olive oil into a baking pan. Add the potatoes and coat well with oil.
Take to the oven and bake for 20 minutes. Remove from oven, flip and return to the oven for 10 more minutes.
Remove from the oven and serve.
1 Garlic clove, minced
Juice of 1 lime
3 Tbsp sour cream
1 Tbsp cilantro
Place all the ingredients in a food processor and pulse until thick and creamy.