I do not know a single person who doesn’t like sweet potatoes. Okay, I do know one person like that but I’m 100% sure their dislike for sweet potatoes is imagined as they’ve never actually tried one. Imagine that?!
There is something so comforting and satisfying about baked sweet potatoes smothered in spices that most people find them completely irresistible. For me it was love at first bite. If you are a fan of these beautiful orange spuds too, you are in for a real treat today. We are going to make crispy sweet potato fries and dip them in a lusciously green and deliciously smooth avocado coriander dip, which I was going to call ‘avocayo’ as it’s a bit like a healthier mayo but my SEO expert has slapped my wrists for my far fetched linguistic creativity:), oh well… To crisp these babies (not actual babies) up, we have two tricks up our sleeve, if you wanna know what they are – read on.
1 ripe avocado 2 tbsp freshly squeezed lime juice ¼ cup fresh coriander leaves (save stalks for a curry or veg stock) 1 garlic clove, pressed about ¼ tsp fine sea salt white or black pepper, to taste
