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.
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.