Sweet Potato Fries with Avocado Dipping Sauce

I’m crazy for anything with sweet potatoes.

Sweet potatoes are such a versatile food that’s delicious baked, mashed or my favorite, french fries. These fries are caramelized and crispy on the outside and tender on the inside and they’re loaded with vitamin A, vitamin C and fiber. Because sweet potatoes are naturally sweet, they beckon to be tossed in spicy seasonings. Enter, a simple spice mix, comprised of things you likely have sitting in your pantry.

Simple, healthy and packed with flavor.

You can serve them alone or you can make this delicious avocado dipping sauce. Pairing these fries with avocado dip makes them even healthier since the beta-carotene in sweet potatoes is better metabolized when paired with healthy fat.

If you try these beauties, let me know!

Leave a comment or take a picture and tag it #sarasullivan on Instagram! I’d love to see. Cheers!

Sweet Potato Fries with Avocado Dipping Sauce

1 large sweet potato
1½ tbsp. organic cornstarch or arrowroot powder
2 tbsp. olive oil or coconut oil
½ tsp ground cumin
½ tsp. chili powder
½ tsp ground smoked paprika
¼ tsp garlic powder
about ½ tsp sea salt

Preheat the oven to 425° F and line a baking sheet with parchment paper. Peel the potato and cut in half lengthwise. Cut it into long ½ cm wide matchsticks. Try to make them as even as possible so that they cook evenly. Plunge the matchsticks into a bowl of cold water and let them sit in it while you mix your spices.

Mix all the spices with arrowroot powder or organic cornstarch, but do not add salt at this stage yet.

Take the potato matchsticks out of the water, rinse them and blot dry with a kitchen towel.

Place dry potato matchsticks on baking sheet. Drizzle with 2 tablespoons of oil and use your hands to ensure that all matchsticks have been coated in oil. Using a small sieve sprinkle a thin amount of cornstarch/arrowroot-spices mixture over the greased matchsticks. Make sure all sides are covered.

Place potato matchsticks on the baking tray in a single layer and make sure fries do not touch each other as otherwise they will end up soggy. The more space they have around them the crispier they will turn out.

Bake for about 30-35 minutes. 20 minutes in, gently turn the fries to the other side. If you have some small fries in between larger ones, they will be done sooner so you may want to take them out a bit earlier. Sprinkle with salt once done – adding salt to the spices and arrowroot/cornstarch mixture stops the fries from crisping up.

Avocado Dipping Sauce

1 ripe avocado
fresh juice of one lime
1 small clove garlic, minced
1/4 c. fresh cilantro
1/2 small jalapeno (or your preference)
water to thin to preference
Salt and pepper, to taste

Add all to food processor or blender and whiz up about a minute or until smooth and creamy. Add a drizzle of water if you prefer a thinner consistency.

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Thursday, March 22, 2018, 6:30pm-8pm – BOOK NOW

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