Try this simple recipe for sweet potato fries and crushed avocado this weekend; the ultimate snacks for your next virtual pub quiz. Created and shot by food writer and blogger Ashley @gatherandfeast, it works equally well as a snack or side served using our pie dishes or prep set bowls.
SPICY SWEET POTATO FRIES WITH COCONUT & LIME AVOCADO
SPICY SWEET POTATO FRIES WITH COCONUT & LIME AVOCADO RECIPE
PREPERATION TIME:
10 MINUTES
—
COOKING TIME:
1 HOUR 35 MINUTES
—
SERVES: 3-4
INGREDIENTS:
• 900g sweet potatoes, peeled & sliced into 1cm thick lengths
• 1tbs coconut oil, melted
• 1 tbs smokey paprika
• ¼ tsp chili flakes
• ¼ tsp turmeric
• 2 avocados
• ¼ cup coconut cream
• ½ bunch coriander, roughly chopped
• Juice of 1 small lime
• Olive oil
• Freshly cracked black pepper
• Flaked sea salt
1
Preheat the oven to 180C 2
In a large mixing bowl combine the coconut oil, smoked paprika, chili flakes, turmeric and a generous pinch of salt. 3
Add the sliced sweet potatoes to the bowl and mix together with your hands, coating the chips with the coconut oil mixture. 4
Place the chips onto baking trays lined with parchment paper, ensuring they are evenly spaced and no chip is touching another (this helps the chips become nice and crispy). Our trays from our bake set work well for this. 5
Place the trays into the pre-heated oven and bake at 180C for roughly 1 hour and 15 minutes. 6
Then turn the oven up to 220C and cook for a further 20 minutes. I find this step ensures the chips are nice and crispy (depending on the strength of your oven, and the chips may crisp up faster than mine did, so be sure to keep a close eye on them).
7
Once the chips are cooked and are looking crispy, remove the trays from the oven and sprinkly with sea salt. 8
For the avocado, scoop out the avocado into a medium sized bowl and squash with a fork.
9
Mix through the coconut cream, lime, half of the coriander, a generous pinch of salt and some freshly cracked pepper.
10
Scoop the avocado mixture into a serving bowl, top with fresh coriander, a sprinkling of chili flakes and a drizzle of extra virgin olive oil.
Preheat the oven to 180C 2
In a large mixing bowl combine the coconut oil, smoked paprika, chili flakes, turmeric and a generous pinch of salt. 3
Add the sliced sweet potatoes to the bowl and mix together with your hands, coating the chips with the coconut oil mixture. 4
Place the chips onto baking trays lined with parchment paper, ensuring they are evenly spaced and no chip is touching another (this helps the chips become nice and crispy). Our trays from our bake set work well for this. 5
Place the trays into the pre-heated oven and bake at 180C for roughly 1 hour and 15 minutes. 6
Then turn the oven up to 220C and cook for a further 20 minutes. I find this step ensures the chips are nice and crispy (depending on the strength of your oven, and the chips may crisp up faster than mine did, so be sure to keep a close eye on them).
7
Once the chips are cooked and are looking crispy, remove the trays from the oven and sprinkly with sea salt. 8
For the avocado, scoop out the avocado into a medium sized bowl and squash with a fork.
9
Mix through the coconut cream, lime, half of the coriander, a generous pinch of salt and some freshly cracked pepper.
10
Scoop the avocado mixture into a serving bowl, top with fresh coriander, a sprinkling of chili flakes and a drizzle of extra virgin olive oil.
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