I’ve always been more of a sweet potato fry person than a regular fry person, probably because I like sweet potatoes more than real potatoes. I’ve reach a point now where I can appreciate plain potatoes in their many forms, but to me, they still don’t have anything on sweet potatoes.
I made these baked sweet potato fries a couple weeks ago for lunch. I also decided to make a bowl of guacamole to go alongside them because as anyone knows, fries are just a vehicle for whatever you dip them into.
I used this recipe from Gimme Some Oven with a few small tweaks. I used a little less garlic powder than she called for in the recipe because I’m very sensitive to garlic. I also used lots of salt because in my opinion, salt makes everything better.
It might seem strange to some of you to soak cut sweet potato fries in water before baking them. You might even be tempted to skip this step, but I’d urge you to follow through. Soaking the sweet potato fries prior to baking removes excess starch and helps the fries get even more crispy in the oven. It’s the trick that no one is using, but if you do, your fries will be the better for it.
Feel free to get creative with spices and seasonings for the fries. As Gimme Some Oven notes in her post, you can do pretty much anything with them. Except maybe coating them with chocolate. That would be gross.
Below I’ve included my recipe for guac. It honestly wasn’t a recipe until I decided to share it with you because I usually just throw a bunch of things in a bowl and mash them together, but this is a good approximation.
Here’s a song to get you started on your sweet potato fry and guac journey.
3 small avocados or 2 large ones
juice of 2 limes
couple healthy pinches of salt
1/2 cup chopped cherry tomatoes (or half a regular-size one)
1/2 red onion, diced
1 small garlic clove, minced
2 Tbsp chopped cilantro, plus more for topping
Mash all the ingredients in a bowl until they’re well blended but the mixture is chunky. Top with more cilantro. Enjoy!