Guys, this avocado sauce is serious biz. I made this up one night out of a bunch of fridge leftovers, and it was incredible. Avocado, sour cream, cilantro, jalapeno, garlic. What could go wrong?! It’s the perfect best friend to a sweet potato fry.
This week has been a crazy wreck. My house is also a crazy wreck. Sam is the cleaner in this family, and since he’s been traveling for weeks, I’ve been reverting to my single days ways. I kept my old apartment pretty filthy, but very organized. We all have our strengths. I went one day without eating because I forgot to. I’ve also spent approximately 34023596401999 hours watching photoshop youtube videos, so my eyes are dry as a bone. I’ve been staying up really late drinking wine and watching the Office reruns. I forgot what my life used to be like pre-Sam. Not sure if I love it. There was a very different level of self-care then haha.
Sometimes, everything just seems hard. Sometimes I have to conjure up lots of courage to make blog posts, to take risks, to be proud of my work, to not give up on what I love doing. Life can get you down sometimes, but friends, these are the times we are simply grateful for what we have and persevere. If you’re having a bad week, too, I get it! Have a sweet potato fry and a glass of wine and just take time for yourself.
This is one of my favorite easy and healthy dishes. It’s not true what they say, that anything that tastes good is bad for you. Because these are amazing, and the sauce is even better. These fries are baked, so no deep fryer necessary.
First, you’ll want to cut the sweet potato into 1/4 inch strips. You can make them wedges or sticks, as long as one side is 1/4 inch thick.
Then you’ll coat them in cornstarch. After the starch, drizzle them with olive oil and sprinkle with spices and salt. Then bake at 400 F for about 25 minutes.
Look how crispy these are!
For the avocado sauce, put sour cream, avocado, cilantro with stems, jalapeno, garlic, lime juice, and salt in a food processor and blend until smooth.
If you’re worried about it being spicy, don’t! It’s not very spicy since the avocado and sour cream perfectly balance out the jalapeno. It’s just a slight kick, but nothing dramatic.
It hits all the marks! It’s slightly tart from the sour cream and spicy. It would be great on a burger or as a dip for chips. You could totally also make this into cheese fries and put a dollop of the avo sauce on top. Try this recipe below, and let me know what you think!
SWEET POTATO FRIES WITH CREAMY AVOCADO SAUCE
makes 2 servings of fries and a half cup of avocado sauce
For the Fries
1 sweet potato
2 tbsp corn starch
1-2 tbsp olive oil
1 tsp paprika
1/2 tsp cumin
1/2 tsp kosher salt
Preheat the oven to 400 F. Cut the sweet potato long ways into quarter inch thick fries. Start this by halving the potato long ways, then place the flat end down on the cutting board and slice 1/4 inch strips long ways. Then turn the strips on their sides and cut longways again to make sure they’re not too wide.
In a large bowl, toss the sweet potatoes with corn starch until all the fries are coated. Then drizzle the olive oil over the fries. Do not over-coat with oil. Add the spices and salt. Mix together until coated. Drizzle a baking sheet VERY lightly with olive oil, making sure you don’t over-coat. Place fries on the baking sheet in one layer so that none are overlapping. You may need two baking sheets. Bake for about 10 minutes, flip the fries over and bake another 15 minutes or until the bottoms are browned and the fries are crisp.
For the Avocado Sauce:
1 avocado, halved and pit removed
1/4 cup sour cream
juice of half a lime
1 small handful of cilantro with stems
1 jalapeno, stem removed
1 clove garlic, peeled
a pinch of salt
In a food processor, add all the ingredients (cilantro, stems and all). Puree until smooth. Serve immediately.