Baked Sweet Potato Fries with Fresh Avocado Dip!

Sweet Potatoes!  Baked with lots of herbs and spices!   This is the first time that I’ve ever made sweet potatoes in a healthy way that is still delicious!  Usually these taters appear on our Thanksgiving table loaded with brown sugar, pineapples, and marshmallows . . . and calories.  Well not this time!

For this month’s Secret Recipe Club I selected a healthy yet tasty side dish recipe from Jenna of the blog “The Newlyweds”.   I love everything about this recipe and so did my husband!  Lots of flavor, lots of healthy goodness, and an interesting avocado based dipping sauce to top it off.

The avocado dip was SO good with a few minor adjustments.  We were eating it straight out of the bowl by the spoonful!  Even my husband who doesn’t care for avocados thought it was delicious!  And that’s saying something!  I added freshly chopped cilantro and fresh minced garlic to jazz it up with more flavor.  Mmmmm!  We grilled chicken breasts that had been marinaded in our favorite Mojo sauce to pair with the potatoes.  It was a great combination!  I’ll most definitely prepare these spicy, baked sweet potatoes and avocado dip again!

One other plus:  The avocado dip would be a superb spread for a hamburger or taco!  Spread on thick of course!  Thanks Jenna!

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Baked Sweet Potato Fries with Fresh Avocado Dip!

adapted from 'The Newlyweds"

What You Need:

  • 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
  • 2 Tbsp. olive oil
  • 1 tsp. paprika
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground coriander
  • 1/2 tsp. Mrs. Dash Southwestern Spice blend
  • Coarse salt and freshly ground black pepper, to taste

Instructions

  • Preheat oven to 450 degrees.
  • Line a baking sheet with aluminum foil and set aside.
  • Place sweet potatoes in large bowl.
  • Toss with olive oil until sweet potatoes are coated.
  • Add paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
  • Arrange the coated fries in a single layer on the prepared pan.
  • Bake for 20 minutes on the lower rack until sweet potatoes soften.
  • Transfer pan to the upper rack of the oven.
  • Bake 10 minutes longer, until fries are crispy.
  • Serve with Avocado Dip.

 

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Comments

  1. says

    We generally eat our sweet potatoes pretty healthy – baked with a little butter, par-boiled and grilled, and as fries, but I love the southwestern slant you used, especially the dip and I just bought some cilantro yesterday. Great dish Roz.

  2. says

    This does look like a great side or the perfect snack. My husband does not like sweet potatoes, but this looks so good I am ready to make it just for myself. However, I will need to make sure there is enough dip, because I am sure he will indulge in that with chips or regular fries. Tasty post!

  3. says

    Oh, Roz, those potatoes fries looks so deliciuos! Although, sweet potatoes are too sweet for me, the herbs may do the trick. Thanks for the recipe!

  4. says

    What perfect fries. I am going to do these this week if snowmageddon doesn’t arrive and I can get out! We love sweet potatoes and the avocado dip is a smiling surprise.

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