| Cuisine: Mexican | Type: Side Dish | Serves: 6 |
|
Source:
|
Ingrid Hoffman, Simply Delisioso 2007 |
|
Attributes:
|
Quick and Easy, Healthy |
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2 inch thickness 2 T. olive oil, or more as needed 1 tsp. paprika 1/2 tsp. chili powder 1/2 tsp. ground coriander Coarse ground rock salt and freshly ground pepper to taste Avocado Dip, recipe follows Avocado Dip: 1 avocado 1/3 cup mayonnaise 1/3 cup cream cheese 1 jalapeno, seeded and chopped 2 scallions, white and light green part only, chopped 1 lime, juiced Salt and freshly ground black pepper |
|
Instructions:
|
Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside. Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the 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 LOWER RACK until the sweet potatoes soften, then transfer pan to the UPPER RACK of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip. To prepare Avocado Dip: Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. |
|
Related recipes:
|
None |
2009-03-05