Next time the craving hits, make these homemade sweet potato fries. These healthy, oven baked fries are dusted with an easy spice blend. Serve with the creamy avocado dipping sauce.
Preheat: Put the racks in the upper- and lower-thirds of the oven and preheat to 425°F (220°C).
Prep potatoes: Cut sweet potatoes into long fry-size batons (¼- to ½-inch wide). Rinse in a colander, under cold water for 1 minute. Shake to release excess water, then spread over a clean kitchen towel to dry.
Mix seasoning: In a small bowl, whisk together rice flour, onion powder, garlic powder, paprika, cumin, cayenne and cornmeal (if using).
Coat potatoes: Line two baking sheets with parchment and divide the sweet potatoes over top. Pour grapeseed oil evenly over potatoes, toss to coat. Sprinkle with the seasoning, toss to coat. Arrange fries into a single layer, with as much space between them as possible (see note 2).
Bake: Bake until the fries are golden brown on the edges, 25 to 35 minutes, flipping half way. Watch carefully because cook time varies based on the size of your fries. Sprinkle hot fries with salt, to taste.
Quick Avocado Dip
In a food processor, add avocado, cilantro, cumin, juice from ½ lime, and salt. Process until it is your desired texture. Taste and add more lime juice and/or salt, if needed. Transfer to a bowl for serving with the fries.
Notes
(Not) Peeling: I leave the sweet potatoes with the skin on, but you can peel them if you'd like.
Space out fries: For maximum crisp, it is important that your fries are not overlapping during the baking process. It might seem tedious to organize them into a single, separated layer but it's worth it. If doubling the recipe, you'll probably need to bake the fries in two batches.