A recipe for a baked Sweet Potato Fries served with a creamy, spicy dip with fresh avocado, cilantro, and jalapeño! Some of my favorite things, all in one recipe, the Sweet Potato Fries With Cilantro Avocado Sauce recipe.
Sweet Potato Fries With Cilantro Avocado Sauce Recipe
For The Sweet Potato Fries:
- 3 large sweet potatoes cut into 1/2-inch by 1/2 inch wide fries
- 2 tablespoons cornstarch
- 3 tablespoons neutral oil (like canola, grapeseed, or peanut oil)
- kosher salt
For The Cilantro Avocado Sauce:
- 1 firm-ripe avocado
- 1/2 cup plain Greek yogurt
- Juice 1/2 lime
- 1/4 cup fresh cilantro leaves
- 1/2 jalapeño chile seeds removed for less spicy
- kosher salt
- Soak The Fries: Place fries into a bowl of ice water and set in the 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 until the potatoes 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.
- Bake The Sweet Potato Fries: 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 for about 35 to 40 minutes until fries are dry and golden brown. Turn off the oven, slightly prop open the door, and allow fries to crisp for 15 more minutes. Meanwhile, make the sauce.
- Make The Cilantro Avocado Sauce: Combine the avocado, yogurt, lime juice, cilantro, and jalapeño 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.