Celebrate one of the most popular items in the produce aisle with food writer and editor Lucy Jessop’s new cookbook, The Goodness of Avocado. The title says it all, but peek inside and find delicious ways to spin this green gold. Sweet potato fries with avocado are about as good as healthy gets!
You may never return to regular mayonnaise again. This unintentionally dairy- and egg-free “mayo” is made simply from silky smooth avocados, fiery ginger, a teensy bit of garlic and zippy limes, with an optional extra kick from chile. Slather it into a steak sandwich or dollop on the side of these addictive sweet potato fries.
Sweet Potato Fries
- 4 sweet potatoes (about 1 3/4 pounds)
- 3 tablespoons olive oil
- 3 tablespoons polenta
- 1 teaspoon paprika
- sea salt
- 1 large ripe avocado
- 1 1/2 ounces ginger, peeled and finely grated
- 1/2 small garlic clove, crushed
- Juice and zest of 1 lime (you need about 3 tablespoons juice)
- Dash of Tabasco (optional)
- 1 tablespoon olive oil
For the fries and "mayo"
Preheat the oven to 400°F. Wash the sweet potatoes in cold water and dry thoroughly with a clean kitchen towel — there’s no need to peel them. Then cut lengthwise into long, ½-inch-wide fries. Transfer to a large bowl. Add the oil and toss together to coat. Then add the polenta, paprika, and a good pinch of salt. Mix well to evenly coat.
Spread the fries between two large roasting pans. They need as much space as possible, so they should be in a single layer. Bake for 35 to 40 minutes until tender and crisp.
Meanwhile, make the “mayo” dip. Place the avocado flesh in a food processor. Add the grated ginger, garlic, lime juice and zest, Tabasco (if using), olive oil, 1 tablespoon of cold water, and a large pinch of salt. Pulse until smooth. Transfer to a small dish and serve with the warm, crunchy sweet potato fries.