Live with Chef Vui: Roasted Japanese Sweet Potato Fries with Avocado Dip

Roasted Japanese Sweet Potato Fries

Preheat oven 400 degrees

1-2 Japanese sweet potatoes(1lb)

scrubbed, pat dry, cut into 1/4-inch medallions, then into 1/4-inch strips

3 tbs olive oil, grape seed oil or coconut oil

Toss sweet potato strips and oil together until well coated. Spread on a baking sheet lined with parchment paper. Make sure the fries are evenly spaced out to ensure golden crispness. 
Bake for 30 minutes until golden on the bottom. Flip the sweet potato strips over and cook until golden all over, 10 more minutes. Transfer to a serving plate, sprinkle about 1/4 ts of coarse kosher salt on top. Serve with avocado dip. 

Avocado Dip

1 avocado medium 

1/2 lime juice only

1/4 ts salt 

1/4 ts red pepper flakes

1 tbs olive oil 

Scoop the flesh of the avocado into a bowl, discard the seed. Add the remaining ingredients. Mash with your hand or wooden spoon until the dip is thin out into a smooth and creamy consistency. Add 1 tablespoon of water at a time if needed to thin or smooth out further. Taste, and add more seasonings if needed. Transfer the avocado dip to a small serving bowl. Enjoy with the roasted Japanese sweet potato fries.

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