Sweet Potato Fries with Creamy Avocado Dip

Sweet Potato Fries with Creamy Avocado Dip

So I’ve noticed a trend in any new recipes I implement in my classes; they are all things I want to eat. Depending on my tastes, this could present a problem. This is a new recipe and I was crossing my fingers it would go well. It went GREAT, so I’m super relieved. Wouldn’t change a thing. I had to steal fries for samples, and steal quickly, as there wasn’t a single fry leftover. There was a bit of dip left over and the kids wanted to save it so that they could bring in chips to eat with it later. Winning!

Sweet potato fries are all over restaurant menus and while the sweet potato is definitely healthier than the white potato, a fry is a fry. Sorry! Baked is the way to go. A little olive oil and some spices plus the right temp equal a great homemade batch of fries. Good alone, a fancy shmancy dip pushes it right over the edge into gourmet-land.

Sweet Potato Fries

 Makes enough for two hungry-people side dishes. Double for four people or an appetizer for a group.

1 ½ sweet potatoes, peeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries

2 tbsp. olive oil

¾ tsp. paprika

1/4 tsp. chili powder

1/4 tsp.  ground coriander

½ tsp. salt

1/4 tsp. pepper

Avocado Dip

½ of an avocado

3 tbsp. mayonnaise

1 oz. cream cheese, softened

½ of a jalapeno pepper, seeded and minced.

1 scallion, white and light green part only, thinly sliced

½ of a lime, juiced

Salt and freshly ground black pepper to taste


 1.      Preheat your oven to 450 degrees F.

 2.      Line a baking sheet with aluminum foil and set aside.

 3.      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.

 4.      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.

 5.      Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy.

 6.      While fries bake, make dip. Blend avocado, mayonnaise and cream cheese with electric mixer.

Stir in finely minced jalapeno, scallion and lime juice.

 7.      Add salt and pepper to taste. Don’t forget this step! Taste the dip first and then add salt and pepper, in small increments, tasting until it tastes perfect. Tread lightly, it’s impossible to REMOVE salt from an over-salted dip.

 8.      Serve fries and dip together.

If you wanted to make this dip a bit healthier, you could sub fat free Greek yogurt for the mayo. It would change the flavor, but it would definitely be an acceptable swap.

Also, disclaimer. Sweet potatoes are less starchy and it’s often difficult to get them crisp. Deep frying helps with this. These fries will be slightly less crunchy than you may be used to, but absolutely delicious nonetheless!

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