These spicy baked sweet potato fries are SO crispy, healthy, and are complete with a quick and easy avocado cilantro dip. You won’t miss the fried version!
2 Large sweet potatoes, peeled (700g total)
2 Tbsp Cornstarch
2 Tbsp Olive oil
1 tsp Cumin powder
1 tsp Smoked paprika
1/2 tsp Chili powder
For the dip:
1 Small avocado, mashed (about 1/2 cup)
1/4 Cup Non-fat plain Greek yogurt
1/2 tsp Fresh lime juice
2 Tbsp Garlic, minced
1/2 Cup Cilantro, roughly chopped
1/4 tsp Salt
Pinch of pepper
Using a very sharp knife, slice the potatoes into strips, about 1/2 an inch wide. You want to make them all as close to the same size as possible, to ensure even cooking.
Place the potatoes into a large bowl (I had to do mine in two bowls) and cover with water. Let stand for 2 hours.
While the fries soak, it’s time to make the avocado dip. Just place all the ingredients in a medium food processor and blend until well combined, and the garlic and cilantro are broken down. Store in the refrigerator until ready to use.
To bake the fries:
Preheat your oven to 400 degrees and spray 2 baking sheets (unless you have a really big one!) with cooking spray. Also adjust the rack in your oven to the lowest position.
Drain the water from the potatoes and dry them off VERY well. I lined my counter top with paper towel, poured the potatoes out in one layer, and then used another layer of paper towel to dry them.
Pour the cornstarch into a large bag (I did mine in 2 rounds – so 1 Tbsp/round) and add the fries into it. Seal and shake around until the fries are evenly coated in the cornstarch.
Place the fries into a large bowl and pour on the oil. Mix around to ensure all the fries are evenly covered.
Sprinkle on the spices and mix around. I like to pick up each fry individually and give it a rub, to make sure they oil and spices are evenly coating each.
Place the fries onto the prepared baking sheet in one layer, making sure not to crowd them – you want to leave space between or the fries will not go crispy!
Bake for 20 minutes, then flip with a spatula and bake again for another 10-20 or until reached desired “Crispyness.”
Serve with the avocado dip.
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