I wasn’t planning to post a new recipe today, but this afternoon, as I was skimming through my reading assignment for a class tomorrow evening, my mind started to wander. (Dare I say I wasn’t exactly riveted by the material?) I began making plans for some of the fresh veggies I bought over the weekend–especially the extra sweet potatoes, who, unfortunately, don’t have a very long shelf-life.
It struck me that I should create a new recipe for oven sweet potato fries. It’s been awhile. So I came up with a different spice blend and a brand new dipping sauce, both of which turned out just right. While the fries are tasty on their own, the cilantro avocado cream makes them just delectable. And, might I add, the cream is equally scrumptious by the spoonful…if you’re inclined to snack on it that way.
While most of the recipes I’ve come across for avocado cream call for some combination of heavy cream, cream cheese, and/or mayonnaise, I keep it simple and healthy by adding coconut milk–my go-to heavy cream substitute. I used light coconut milk, and for me, the cream ended up being just the right consistency. But, if you don’t mind the extra calories and you’d like a richer product, by all means, use the full-fat stuff.
Chili-Spiced Sweet Potato Fries with Cilantro Avocado Cream
Sweet Potato Fries
2 medium sweet potatoes, peeled or unpeeled, cut into 1/4 to 1/2-inch thick fries
1 tbsp olive oil, or enough to thinly coat fries
1 tsp chili powder
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp light brown sugar
pinch cayenne pepper (optional)
salt and pepper, to taste
Cilantro Avocado Cream
1 medium, ripe avocado
3/4 cup light coconut milk (or use full-fat for a richer avocado cream)
2 tbsp chopped, fresh cilantro
1 tsp garlic, minced
juice of 1 lime
salt and pepper
Preheat oven to 425. In a small mixing bowl, combine chili powder, paprika, cumin, sugar, salt, pepper, and cayenne, if using. In a large mixing bowl, toss sweet potato fries with olive oil. Add spice blend, and toss until the sweet potatoes are evenly coated. Place potato slices in a single layer on a foil- or parchment-lined baking sheet and bake for 30-35 min, turning the fries after 15 min. Let cool for 10 min. before serving.
In a small bowl, mash the flesh of 1 avocado with a fork. Add chopped cilantro, lime juice, salt, pepper, garlic, and coconut milk. Stir until smooth.