Baked Sweet Potato Fries with Avocado Greek Yogurt Dip, a pairing made in heaven. Easy to make, and incredibly delicious.
These fries are my every Friday/weekend/game day/you-name-it partner to burgers, salads and more. I absolutely love their crispy texture and savory flavors. And the Avocado Greek Yogurt Dip? Oh my goodness, they are so incredible together.
Baked instead of fried, and packed with healthy nutrients… these sweet potato fries are simply perfect. My guys gobble them up!
Baked Sweet Potato Fries with Avocado Greek Yogurt Dip
Baked Sweet Potato Fries with Avocado Greek Yogurt Dip, a pairing made in heaven. Easy to make, and incredibly delicious.
Ingredients
Avocado Greek Yogurt Dip
- 1 ripe avocado, peeled and pitted
- ½ cup nonfat Greek yogurt
- ⅓ cup packed fresh cilantro leaves
- 1 garlic clove, minced
- ¼ teaspoon cumin
- Juice of 1 lime
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Hot sauce or sriracha, to taste
Baked Sweet Potato Fries
- 4 sweet potatoes, peeled and cut into wedges or fry shapes
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1/2–1 teaspoon garlic powder
- pinch of dill
- pinch of cayenne, to taste
Instructions
Avocado Greek Yogurt Dip
Place avocado, yogurt, cilantro, lime juice, cumin, salt and pepper in a food processor. Process until smooth. Season with hot sauce or sriracha, if desired.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Sweet Potato Fries
Preheat the oven to 450°F and line two baking sheets with parchment paper.
To a gallon size Ziptop bag add the cornstarch, olive oil, salt and pepper, garlic powder, dill, and cayenne. Shake to mix together. Then add the sweet potato fries to the bag and shake to coat evenly.
Transfer the coated sweet potato fries to the prepared baking sheets and spread evenly in a single layer. Bake for 20 minutes, turn and bake for another 7-10 minutes, or until crispy and yummy.
