Roasted Sweet Potatoes With Avocado Dipping Sauce Food

PERFECT ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
• Either scrub the sweet potatoes clean and pat dry, or peel them (I generally peel mine). To slice, use a sharp chef's knife to cut them into 1-inch thick rounds. Then, cut up each round to make 1-inch cubes. The "cubes" won't be perfectly even, but that's ok.
• Place the sweet potatoes on the prepared baking sheet. Drizzle the olive oil on top. If using, sprinkle the chili pepper or several twists of freshly ground black pepper on top, followed by the salt. Toss until the sweet potatoes are all evenly coated in oil, and arrange them in a single layer.
• Bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges. Serve while warm. Leftover sweet potatoes will keep in the refrigerator, covered, for about 4 days. Gently reheat in the microwave or oven if desired.

SWEET POTATO OVEN FRIES WITH AVOCADO DIP

Steps:

• Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
• Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
• Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.
• Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.
• * Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.

ROASTED SWEET POTATOES WITH AVOCADO DIPPING SAUCE

Steps:

• Preheat oven to 400 degrees F.Wash and dry sweet potatoes. Cut into small 1/2″ square pieces and place on a baking pan. Spread evenly.Slowly drizzle olive oil over the top. Do not worry about covering each potato.With your hands, flip the potatoes over on the pan and make sure that the olive oil covers each one lightly. Make sure to once again evenly spread on the pan.Lightly sprinkle sea salt over the top. Place in the oven for 40-45 minutes until the tops are lightly browned. (I like mine extra crispy!)For the avocado dipping sauce: Cut the avocado in half and remove the pit.Scoop out the avocado and place in a blender.Add the garlic, lime juice and salt.Blend until somewhat smooth and creamy.Slowly add the water, until very smooth, then slowly drizzle in the olive oil. Blend until well mixed and creamy. Preheat oven to 400 degrees F. Wash and dry sweet potatoes. Cut into small 1/2″ square pieces and place on a baking pan. Spread evenly. Slowly drizzle olive oil over the top. Do not worry about covering each potato. With your hands, flip the potatoes over on the pan and make sure that the olive oil covers each one lightly. Make sure to once again evenly spread on the pan. Lightly sprinkle sea salt over the top. Place in the oven for 40-45 minutes until the tops are lightly browned. (I like mine extra crispy!) For the avocado dipping sauce: Cut the avocado in half and remove the pit. Scoop out the avocado and place in a blender. Add the garlic, lime juice and salt. Blend until somewhat smooth and creamy. Slowly add the water, until very smooth, then slowly drizzle in the olive oil. Blend until well mixed and creamy.
• Preheat oven to 400 degrees F. Wash and dry sweet potatoes. Cut into small 1/2″ square pieces and place on a baking pan. Spread evenly. Slowly drizzle olive oil over the top. Do not worry about covering each potato. With your hands, flip the potatoes over on the pan and make sure that the olive oil covers each one lightly. Make sure to once again evenly spread on the pan. Lightly sprinkle sea salt over the top. Place in the oven for 40-45 minutes until the tops are lightly browned. (I like mine extra crispy!) For the avocado dipping sauce: Cut the avocado in half and remove the pit. Scoop out the avocado and place in a blender. Add the garlic, lime juice and salt. Blend until somewhat smooth and creamy. Slowly add the water, until very smooth, then slowly drizzle in the olive oil. Blend until well mixed and creamy.

OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

SWEET POTATOES WITH AVOCADO RANCH DRESSING

Steps:

• Toss 1 1/2 pounds sweet potatoes (cut into chunks), 3 tablespoons olive oil, 1 teaspoon ancho chile powder and 1/2 teaspoon each ground coriander and kosher salt on a baking sheet. Roast at 450˚ until tender, 30 minutes. Puree 1/2 avocado, 1/4 cup buttermilk, 2 tablespoons each light mayonnaise and chopped dill, 2 sliced scallions, 1 tablespoon each white wine vinegar and water, 1 minced garlic clove and 1/2 teaspoon salt in a blender. Top the potatoes with the dressing and diced avocado.

SWEET POTATO OVEN FRIES WITH AVOCADO DIP

Steps:

• Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
• Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
• Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.
• Avocado Dip:.
• Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.