Game day just got healthier! Sweet potato fries are much more nutritious than the usual football fare, packed with vitamins A and C, iron and magnesium. And when you bake them, they’re just as quick and easy to make. We spiced these ones up with some Cajun seasoning and whipped up a creamy, low-fat avocado dip for a cool finish. Bonus: Both components are vegan and gluten-free.
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
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Ingredients
For the fries:
1 tablespoon olive oil
2 sweet potatoes (1 pound)
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon of dried oregano
1/8 teaspoon of dried thyme
Ground black pepper
Sea salt
For the dip:
1 avocado, peeled and pitted
1/4 cup (2.5 ounces) silken tofu
Juice from 1 lime
1/4 cup packed cilantro leaves
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
Preparation
- Peel and cut potatoes into half-inch fries. Soak the fries in a bowl filled with ice-cold water for 1-2 hours. This step removes starch from the potatoes, which helps them get nice and crispy.
- Preheat oven to 450° F.
- Rinse and towel dry the fries. Spread them in a single layer on a rimmed baking sheet and toss with olive oil to coat.
- Combine the spices and herbs in a small bowl; sprinkle over fries. Bake for 15 minutes.
- In a food processor, combine avocado, tofu, lime juice, cilantro and seasonings; process until smooth.