Sweet potato fries with creamy avocado dip
The perfect combo recipe, with the beta-carotene in sweet potato plus the healthy fats in avocado which enable beta-carotene to be better absorbed. Beta-carotene is the precursor to vitamin A which is required for healthy skin and mucous membranes, our immune system, and good eye health and vision.
![Cabot-Health-Sweet-Potato-Fries](https://www.cabothealth.com.au/wp-content/uploads/2019/09/Cabot-Health-Sweet-Potato-Fries.jpg)
![Cabot-Health-Sweet-Potato-Fries](https://www.cabothealth.com.au/wp-content/uploads/2019/09/Cabot-Health-Sweet-Potato-Fries.jpg)
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Serves: | 3 |
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Ingredients: | 7 |
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Serving size: | 274g |
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Total calories: | 277 |
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Carbohydrates: | 36.54g |
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Fat: | 14.75g |
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Protein: | 4.19g |
Ingredients
- 3 medium sweet potatoes, peeled
- 1 tbsp coconut oil, melted
- ½ tsp Himalayan sea salt
- 1 bunch fresh parsley, chopped finely
- 1 ripe avocado
- 2 limes, juiced
- 1 garlic clove, minced or crushed
Method
- Preheat the oven to 180 degrees Celsius.
- Cut the sweet potatoes in ½ cm – 1 ¼ cm slices, and place on a baking tray lined with baking paper.
- Add the coconut oil and sea salt, tossing well to combine.
- Bake for 10 minutes, then remove, toss and bake for 10 more minutes, to bake evenly.
- While potatoes are cooking, prepare avocado dip by placing avocado, lime juice and garlic in a food processor – pulsing until smooth.
- Remove sweet potatoes from oven, top with fresh parsley and serve hot with avocado dip.
Tip: Rinse potatoes well to remove excess starch and dry them before placing on the baking tray.
I love sweet potatoes. I will give this recipe a go.
We would love to hear your feedback! 🙂