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:
Ingredients:
- 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
Preparation:
- Preheat the oven to 425 degrees F and line two large baking sheets with parchment paper.
- 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.
- In a large bowl, toss the cut potato slices with the EVOO and the dry spice blend.
- Arrange the fries in a single layer on each pan and avoid overcrowding. Bake in the preheated oven for 20 minutes.
- 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).
- Remove from the oven and toss with the fresh rosemary. Serve hot with some Avocado Crema!
For the Avocado Crema:
Ingredients:
- 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
CHEZ CHANELLE 