This week’s Food Network Chef’s Challenge hosted by I Blame My Mother is Ingrid Hoffman.  Ingrid hosts the food network show Simply Delicioso, and I don’t think I’ve ever seen an episode.  But her style is everyday foods with a latin twist. I can dig that.  Just like these sweet potato fries, with an avocado dipping sauce.  I don’t know about you but I just love me some avocados so I knew this had to be awesome.

Turns out it was pretty darn awesome, my only change would be to bake the fries a little longer to ensure they would crisp up.  Other than that the flavor of the spicy sweet taters, and the creamy avocado dip was just delightful.  There was plenty of dip leftover so I foresee using this spread on tortillas, to dip carrots in and I even had a dollop in my Chicken Corn chowder tonight, yum!

Here’s a quick breakdown of how its made!

Ingredients: Sweet potatoes: 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries, 2 tablespoons olive oil, or more as needed, 1 teaspoon paprika, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, Coarse ground rock salt and freshly ground black pepper, to taste

Preheat the oven to 450 and line a large baking sheet with foil, set aside.  Peel and chop the sweet potatoes into 1/4 – 1/2 inch thick fries, spread them out on the baking sheet.

Then in a small bowl mix the spices together.  Drizzle Olive oil on top of fries, and then sprinkle on the spice mixture.  Toss so each fry is coated well.

Then bake on the bottom rack until softened about 15 -20 minutes.

Meanwhile go ahead and make the 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, (I used 2 Tablespoons of pico de gallo), 1 lime (lemon)  juiced, Salt and freshly ground black pepper

In a food processor combine all the ingredients.

and process until smooth.   Add salt and pepper to taste.

Once the fries have softened move them to the top rack for about 15 more minutes until fries are crispy.

Plate and serve hot!

and dip!

Be sure to visit the other participants at I Blame My Mother.

Print This Recipe

Sweet Potato Oven Fries with Avocado Dip

Recipe courtesy Ingrid Hoffmann, 2007

 

Ingredients

Sweet Potato Fries:

2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries

2 tablespoons olive oil, or more as needed

1 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

Coarse ground rock salt and freshly ground black pepper, to taste

Avocado Dip, recipe follows

Directions

Preheat your 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, cumin, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip:

1 avocado, see Cook’s Note*

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

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. Serve as a dip for the Sweet Potato Oven Fries.

* Cook’s Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email

18 Responses

  1. @Sheila, Sheila, good question. I don’t think I’ve had Casa Ole’s sauce before so I can’t answer that. Maybe you can make it and let me know.

  2. Once again, great minds think alike! We really liked this one too =) You could put your fries under the broiler for a few minutes to crisp them up too.

  3. Pingback: Superbowl foods
  4. Oh yes! I am making these this week. Avacados are on sale 2/$1! I might be the only one eating them (they MIGHT surprise me) but that is OK with me 🙂 Thanks for cooking with FNCCC!

  5. This is far and away my favorite Ingrid Hoffman recipe. I think it’s the only show of hers I’ve ever seen. LOL! We love these and have them all the time. I like the idea of using pico de gallo in it. 🙂

  6. Pingback: Menu Plan Monday
  7. Oops didn’t notice that. But, yes you can use either if you prefer one over the other, I love cumin.

  8. Hi Sweet Pea,

    It’s my first time on your blog! So glad you posted this recipe. I have tried it over and over again only to get mushy or burned Sweet Potatoe Fries. Your tip to put them back on the top rack will definitely be used when I dust off the ‘fail’ and try again:)

    Ida

Leave a Reply

Your email address will not be published. Required fields are marked *