Chili-Dusted Sweet Potato Fries with Avocado Ranch

Crispy sweet potato fries tossed with a savory and slightly spicy chili powder blend, served with a cool and creamy avocado ranch dipping sauce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.84/serving

Season:

☀️ Summer

Meal Type:

Snack

Cuisine:

British

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

2mediumSweet Potatoes(peeled and cut into 1/2-inch thick fries)

£1.00

2tablespoonsOlive Oil

£0.15

1tablespoonCornstarch

£0.05

2teaspoonsChili Powder

£0.10

1teaspoonGarlic Powder

£0.08

0.5teaspoonOnion Powder

£0.04

0.5teaspoonSmoked Paprika

£0.06

0.3teaspoonCayenne Pepper(optional, for extra heat)

£0.03

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

1ripeAvocado

£1.00

0.5cupGreek Yogurt(plain, unsweetened)

£0.30

1tablespoonLime Juice(freshly squeezed)

£0.10

2tablespoonsFresh Cilantro(chopped)

£0.30

1cloveGarlic(minced)

£0.08

1tablespoonsWater(to thin the ranch)

to tasteSalt

£0.01

to tasteBlack pepper

£0.02

Total Cost

£3.35

£0.84 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
In a large bowl, toss the sweet potato fries with olive oil and cornstarch until evenly coated.
3.
In a small bowl, combine chili powder, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.
4.
Sprinkle the spice mixture over the sweet potato fries and toss until well coated.
5.
Arrange the fries in a single layer on the prepared baking sheet.
6.
Bake for 25-30 minutes, flipping halfway through, or until the fries are crispy and golden brown.
7.
While the fries are baking, prepare the avocado ranch. In a food processor or blender, combine the avocado, Greek yogurt, lime juice, cilantro, and garlic. Blend until smooth.
8.
Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper to taste.
9.
Serve the crispy sweet potato fries immediately with the avocado ranch for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

365 kcal / 1527 kJ

Carbs

42g

16% of RDA

Fat

21g

30% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

13 g

14% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For extra crispy fries, soak the cut sweet potatoes in cold water for 30 minutes before tossing with oil and spices. Pat them dry before baking.

Do not overcrowd the baking sheet, as this will steam the fries instead of allowing them to crisp up. If necessary, bake in batches.

Adjust the amount of chili powder and cayenne pepper to suit your spice preference.

Store any leftover avocado ranch in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but it will still be safe to eat.

To prevent sticking, ensure the baking sheet is well oiled or lined with parchment paper.

For even cooking, cut the sweet potatoes into uniform sizes.

Cooking Equipment

Oven

Baking Sheet

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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