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Sweet potatoes turn into mouthwatering fries that you can't resist. The magic happens when these sweet, fleshy roots hit the oven's heat, getting crispy outside while staying soft inside. Paired with a creamy avocado dip, they'll become your go-to side dish or snack you won't be able to put down.
I went back and forth between regular and sweet potato fries for ages, but after getting this method just right, I'm team sweet potato all the way. The slight sweetness mixed with that crunchy texture creates something that's truly one-of-a-kind when it comes to taste.
Must-have ingredients
- Sweet potatoes (about 450g): Pick firm ones with no soft spots. Orange-fleshed sweet potatoes work best for their gentle sweetness and beta-carotene goodness.
- Olive oil: Its slightly fruity taste goes hand in hand with sweet potatoes. You can swap it for avocado oil if you want even more health perks.
- Paprika: Go for smoked paprika to add another layer of flavor. It brings a light smokiness that makes the natural sweetness pop.
- Garlic powder: It adds flavor without burning like fresh garlic might. Get good quality powder for the best results.
- Avocado: The creamy base for our dip. Look for one that's just ripe - slightly soft when you press it gently.
- Fresh cilantro: Its lemony kick adds brightness to the dish. Go for bunches that look vibrant green and smell fresh.
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Preparation in detail
Getting the potatoes ready
Wash the sweet potatoes thoroughly under cold water, gently rubbing the skin to get rid of any dirt. Dry them with a clean kitchen towel to help them get crispy when they cook.
Cutting them right
Cut off the ends, then slice the sweet potatoes into even sticks about 1 cm thick. Making sure they're all the same size is key for even cooking so you don't end up with some burnt fries while others are still soft.
Seasoning them well
In a big bowl, gently mix the sticks with olive oil, paprika and garlic powder. Use your hands to coat each piece evenly, making sure the flavors spread all over.
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Smart arrangement
Spread the fries on a baking sheet lined with parchment paper, making sure they don't overlap. Leaving space between each stick lets hot air move around them, which is how you get that crunchiness you're after.
Best baking method
Bake in a preheated oven at 220°C in the upper third of the oven. Let them cook for about 25 minutes, flipping them halfway through. They're done when the edges start to brown and the outside gets crispy.
Making the dip
While the fries are cooking, cut the avocado in half, take out the pit and scoop out the flesh. Blend it with some lemon juice, fresh cilantro, a touch of garlic and a pinch of salt until it's smooth and creamy.
I'm a big fan of garlic powder in this dish. Unlike fresh garlic that might burn at high heat, the dried version slowly releases its flavor during cooking. My whole family notices right away when I forget to add it, which shows just how important it is to the overall taste balance.
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Pairing suggestions
These sweet potato fries are way more than just a side dish. Serve them with a portobello mushroom burger for a full, tasty meal. They also go great with herb-grilled chicken or a light, lemony white fish. For something more exotic, try them with a veggie curry where the sweetness of the potatoes balances out the spices nicely.
Make them your own
Don't stick to just our classic version. Play around with different spices like curry, cumin or zaatar to take your taste buds around the world. If you're gluten-free, this recipe naturally fits your needs. For a more indulgent twist, sprinkle hot fries with grated parmesan or nutritional yeast if you prefer a vegan option.
Storing them properly
Once cooled, keep your sweet potato fries in an airtight container in the fridge for up to three days. Try not to stack them so they keep their shape. To reheat and get back their crispiness, put them in the oven at 180°C for about 10 minutes instead of using the microwave which would make them soggy. The avocado dip is best eaten the same day, but you can keep it for up to 24 hours by pressing plastic wrap directly onto its surface to prevent browning.
The nutrition angle
Fries are still fries, but sweet potato ones do offer some nice nutritional benefits. These orange tubers are packed with antioxidants and vitamins our bodies need. Baking instead of deep-frying cuts down on fat while keeping the nutrients intact. The olive oil adds quality fats that are good for heart health. Pairing with avocado isn't random either - its essential fatty acids help your body absorb the beta-carotene in sweet potatoes better.
Perfecting the avocado dip
The dip deserves as much attention as the sweet potatoes themselves. For the tastiest results, wait till your avocado is perfectly ripe. Add a touch of Espelette pepper for a mild heat that offsets the sweetness of the potatoes. A few drops of lime juice instead of lemon will bring a more tropical tang, while a small amount of finely chopped shallot adds a welcome sharp note. The secret lies in balancing creaminess, acidity and fresh herbs, creating a companion that enhances the fries without overpowering them.
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I truly believe these sweet potato fries can win over even the most hardcore regular fry fans. The contrast between their crispy outside and tender inside, combined with the freshness of the avocado dip, creates a perfect harmony that hits all the right notes. It's the kind of dish that grows with you, adapting to your preferences and culinary discoveries over time.
Frequently Asked Questions
- → How can I make sweet potato fries extra crispy?
- For the crispiest fries, slice them evenly, toss lightly in oil (too much makes them soggy), and don’t overcrowd the baking sheet. A trick? Coat them with a cornstarch mix before baking.
- → Can I prep these fries ahead of time?
- The fries are best when eaten fresh out of the oven. You can, however, pre-cut the sweet potatoes and store them in the fridge in water to save time.
- → Does avocado dip stay fresh?
- Keep the dip in the fridge for up to 2 days in an airtight container. Add more lemon juice and a layer of plastic wrap directly on the surface to minimize browning.
- → What can I use instead of yogurt in the avocado dip?
- You can swap yogurt with sour cream, Greek yogurt, or plant-based alternatives like coconut yogurt for a dairy-free option.
- → What spices work well instead of paprika?
- Switch it up with cumin, curry powder, cayenne for heat, or a Cajun seasoning mix for a bold flavor.