Spiced Sweet Potato Fries with Creamy Avocado Dip
I am a huge fan of the sweet potato. It's filing, versatile and full of flavor. It's great in soups and stews, boiled or baked, mashed or whole. That said, my all-time favorite way to eat a sweet potato is in fry form. And because these fries are baked in the oven instead of deep-fried, they're a healthy way to indulge in you comfort-food cravings.
The chili powder and smoked paprika give these fries a savory, spicy kick that pairs perfectly with the cool and creamy avocado dip.
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 2-4
Ingredients:
Sweet Potato Fries:
2 medium sweet potatoes, peeled and cut into "fries" (about ½ inch wide, 4 inches long)
1 tbsp. Olive oil (or oil of choice)
1 tsp garlic powder
½ tsp smoked paprika
½ tsp chili powder
½ tsp salt
Creamy Avocado Dip:
1 medium avocado, ripe
2 tbsp. plant-based yogurt (I used Kite Hill unsweetened plain almond yogurt)
1 tbsp. lemon juice
½ tsp garlic powder
¼ tsp salt
Directions:
1. Preheat the oven to 450° F. In a large bowl, toss your peeled and cut sweet potatoes with the oil and spices until evenly coated. Transfer onto a lined baking sheet and bake for 30 minutes or until crispy and tender. Flip your fries half way through the baking process to make sure all sides are cooked evenly.
2. While your fries are in the oven, add the avocado, yogurt, spices and lemon juice into a food processor. Give this a quick whirl until combined. If you don't have a food processor, you can simple use a bowl and mash the ingredients together with a fork until combined.
3. When your fries are crispy and cooked through, remove them from the oven and serve with your creamy avocado dip. Enjoy!
