½cupplain nonfat Greek yogurt90 g, or vegan alternative
A dash of milkto 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.
*Use a low smoke point oil, like grapeseed, canola, or peanut. With this high temperature and long cooking time, olive oil will become smoky.**This step is important in drawing out excess starches! It helps to give your fries that crispy on the outside, tender on the inside texture.