Roasted Purple Sweet Potato Fries with Avocado Dip

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Roasted Purple Sweet Potato Fries With Avocado Dip

A sinless, gut-friendly twist of your classic fries.

For Potatoes:
Purple Sweet Potatoes, 2-3 pcs, brush skin and rinse, slice lengthwise
Corn flour, 2 tbsp
Coriander Powder
Ground Parsley
Cayenne Pepper (or Paprika Powder)
Salt and Pepper
Olive Oil

For Avocado Dip:
Ripe Avocado, 1 pc
Lime or Lemon Water

For Potatoes:
Slice purple sweet potatoes lengthwise. Use a large knife, hold potatoes steady.
Pre-heat oven at 200°C / 390°F in a bowl.
Mix cornflour with coriander, Cayenne pepper, and salt and pepper.
Put corn flour in a sealable bag. Add sliced sweet potatoes to it, shake to coat.
Arrange in a baking sheet, coat with olive oil.
Roast for 40 mins.

For Avocado Dip:
Mash avocado lightly, drizzle with lemon water, add parsley, salt and pepper.
Blend in a food processor until smooth.
Salt and Pepper
Chili Flakes

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