These Baked Sweet Potato Fries are crispy on the outside, tender on the outside, and dipped in a creamy, herby avocado sauce.
It’s Friday! And who ever decided Fridays should be pizza days? Fridays should be fry days! Like, deluxe, could-be-considered-a-meal fries. And okay, maybe these simple sweet potato fries can’t quite be considered a meal in themselves. But did that stop me? No. Hard no.
*Segues to blurb about my life at the moment*
You know why I can warrant eating fries for dinner? Because I’m moving to Europe tomorrow. LITERALLY TOMORROW. Which means there is nothing left in my apartment to eat. And as I write this, a few days after cooking up these fries, I actually have nothing left but my 3 packed-to-the-brim suitcases.
My pots and pans have found homes at a thrift store. My car, Daisy, has found a sassy new owner. My kombucha SCOBY continues her brewing in another kitchen’s cupboard. The cat food I throw down from my balcony to my alley cats, Black Lightening and Simba, has found its way into the hands of another crazy cat lady. My house is empty, my heart is full, and adventure awaits.
I digress…sweet potato fries. Baked sweet potato fries, to be exact! You can make crispy sweet potato fries in the oven with a quick coating of cornstarch (no deep fryer needed here)!
No meal-worthy French fry is complete without a killer sauce, so we’re serving these sweet potato fries with an herby avocado dipping sauce.
More unconventional veggie fries!
- 2 large sweet potatoes
- cold water
- 1-2 Tbsp cornstarch
- 2-3 Tbsp oil* 15 to 30 mL
- Pinch of salt
- ½ avocado
- Juice of ½ lime
- 1 clove garlic
- 1 Tbsp chopped fresh parsley
- 1 jalapeno deseeded
- ½ cup plain nonfat Greek yogurt 90 g, or vegan alternative
- A dash of milk to achieve your desired texture
- Salt and pepper to taste
- Peel sweet potatoes and cut lengthwise into ¼ inch (0.6 cm) thick matchsticks (erring on the side thinner fries if your knife skills are atrocious like mine and you can’t seem to make them all the exact same size).
- Place matchsticks into a bowl of ice cold water and set in fridge for a few hours (anywhere from 1 hour to overnight)**. Remove matchsticks and pat dry. No worries if these aren’t 100% dry.
- Add 1 Tbsp of cornstarch to a plastic bag and toss in the sweet potatoes. Blow some air into the bag and shake shake shake. Potatoes should be lightly, evenly coated in cornstarch (add more cornstarch as necessary).
- Lay potatoes on a parchment paper-lined baking sheet and drizzle with oil. Toss the potatoes around to evenly coat each with oil, then arrange fries so that none are touching and each has plenty of room to breathe and let out moisture (you may need to use 2 pans).
- Bake fries at 425 degrees F (232 C) for 20 minutes. Remove, flip the fries, rotate the pan, and cook for another 20 minutes, or until fries have begun to brown.
- Turn off oven and slightly prop open the door. Allow fries to crisp for 15 more minutes.
- Remove from oven and sprinkle with salt. Serve hot with avocado dipping sauce!
- (Make this while the taters cook!) In a food processor, mix avocado, lime juice, garlic, parsley, and jalapeno until smooth.
- Add Greek yogurt and continue to mix until smooth.
- If desired, add a dash of milk to thin the sauce to a texture of your liking.
- Add a pinch of salt and pepper to suit your taste.