Another recipe from my class. The students were thrilled that we were making “fries” and I was thrilled they were willing to try such a healthy veggie, tossed in an interesting spice blend and dunked in a complex dip. I remember they liked this dip so much that they begged me to save their remains so they could bring chips to school the next day for a chips and dip session.
What’s so wild is that now, almost 12 years later, this dish is super trend relevant. I used avocado mayo (which is readily available at any grocery store) and organic cream cheese so it worked for my husband’s diet – but it’s gluten free and if you sub or omit the cream cheese it could work for whole30 or any number of diets. It’s also interesting and delicious.
Rich and I both loved this – the kids liked it well enough. There’s a slight kick from the chili powder but not enough that anyone spoke up. Plus, I love getting my kids used to all kinds of spices and herbs – I think it makes them more well-rounded eaters as they try what’s out in the world. Please don’t be one of the parents that says “oh honey you won’t like this” – that’s setting them up. Actually I used to say this if I was eating a dessert that I didn’t want to share but otherwise I encourage them to try everything. Anyway, this would work well for dinner with burgers on the grill or even as an app to serve when a family comes over for dinner.
Sweet Potato Fries with Creamy Avocado Dip
3 large sweet potatoes, peeled, cut into 4×1.5 inch strips
1/4 c. olive oil
1 1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ground coriander
1 tsp. kosher salt
1/2 tsp. black pepper
Flesh of 1 ripe avocado
1/3 c. mayonnaise (light, low-fat, olive oil or avocado)
2 oz. cream cheese, softened
1 jalapeno pepper, seeded and minced
2 scallion, white and light green part only, thinly sliced
Juice of 1 lime
1. Preheat your oven to 450 degrees. Line two baking sheets with aluminum foil and set aside.
2. Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated.
3. In a small bowl, stir spices and salt and pepper together until combined. Add to bowl and toss to coat fries.
4. Arrange the coated fries in a single layer on the prepared pans. Bake for 15 minutes then switch placement of baking sheets. Bake for another 15 minutes.
5. While fries bake, make dip. Mash avocado well and whisk in remaining ingredients. Serve with fries.