I happen to be a huge fan of foods that can be breakfast, lunch, dinner, all 3? Hence my love for these Sweet Potato Fries with Avocado Crema!

For the Sweet Potato Fries:


  • 2 large sweet potato, peeled and cut into matchstick size (approx. 1/4 inch)
  • 2 tbsp of Extra Virgin Olive Oil
  • 1 tbsp fresh rosemary, finely chopped (for finishing)
  • Dry Spice Blend:
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp cracked sea salt
  • 1/2 cracked black pepper


  1. Preheat the oven to 425 degrees F and line two large baking sheets with parchment paper.
  2. Peel and cut potatoes into a fry shape (approx. ¼″ wide and ¼″ thick). Try to cut them as evenly as possible so they cook evenly.
  3. In a large bowl, toss the cut potato slices with the EVOO and the dry spice blend.
  4. Arrange the fries in a single layer on each pan and avoid overcrowding. Bake in the preheated oven for 20 minutes.
  5. After 20 minutes, use tongs or a spatula to turn the fries over and bake for another 15 or so minutes until you have achieved your desired level of crispness! (I personally like mine EXTRA crispy so I don’t mind if some get a little brown).
  6. Remove from the oven and toss with the fresh rosemary. Serve hot with some Avocado Crema!

For the Avocado Crema:


  • 2 ripe avocado 
  • 3 tbsp plain Greek yogurt (I used 2%)
  • Juice from 1 lime 
  • 2 clove of garlic, pressed
  • 1/2 tsp of chilli flakes
  • 1/4 tsp of cumin
  • 1/4 tsp smoked paprika 
  • Cracked Sea salt & pepper to taste 
  • Combine all ingredients & enjoy!
  • *For extra creaminess, use an immersion blender or food processor