A recipe for a baked Sweet Potato Fries served with a creamy, spicy dip with fresh avocado, cilantro, and jalapeno!
cut into 1/2-inch by 1/2 inch wide fries
seeds removed for less spicy
Place fries into a bowl of ice water and set in fridge for a few hours (anywhere from 1 hour to overnight). Remove matchsticks and pat dry (they don't need to be 100% dry).
Heat an oven to 425°F and arrange a rack in the middle. Add the cornstarch to a resealable plastic bag and add the sweet potato fries. Blow some air into the bag and until the potates are lightly and evenly coated in cornstarch (adding more cornstarch as needed). Add the oil and a pinch of salt to the plastic bag then toss the fries until evenly coated.
Arrange the fries on a parchment paper-lined rimmed baking sheet, be sure that none are touching and each has plenty of room to breathe and let out moisture (you may need to use 2 baking sheets). Bake fries about 35 to 40 minutes, until fries are dry and golden brown. Turn off oven and slightly prop open the door and allow fries to crisp for 15 more minutes. Meanwhile, make the sauce.
Combine the avocado, yogurt, lime juice, cilantro, and jalapeno in a food processor and blend until smooth. Add a large pinch of salt and some water to thin out the dip to your desired consistency. Pulse to combine, taste, and adjust seasoning as needed. Serve with baked fries.