Lunch & Dinner/ RAW/ Sides & Snacks

Sweet Potato Fries with Guacamole Dip

As my best friend Nikisha always says, what can be better than guacamole?  I think I found out what, sweet potato fries with guacamole!  These are so easy to make, once you’ve cut up all of your sweet potatoes that is. But that’s what Tim helps me with.  He is stronger than me and can easily slice a sweet potato into little bite sized fries.  If you have one of those potato slicers that can cut one potato into a bunch of fries, that would be very useful here, you just need strength to use it.  Nikisha, Tim and I use to make guacamole all of the time in college.  We waited until we had at least $10 to spare to buy a whole bunch of avocados, some cilantro, a lemon, and tomatoes to whip up a delicious guacamole dip.  Good times…

Sweet Potato Fries with Guacamole Dip

Print Recipe
Serves: 4


  • 3 - Sweet Potatoes
  • 2 Tbsp - Coconut Oil
  • 1 tsp - Paprika
  • Dash Sea Salt and Black Pepper
  • -
  • 3 - Avocados
  • 3 - Cloves Garlic
  • 1 - Lemon, Juiced
  • 1 - Roma Tomato, Chopped
  • 2 Tbsps - Chopped Cilantro
  • Dash of Sea Salt and Black Pepper



Preheat the oven 400F.


Wash and cut your sweet potatoes into 1/4" sticks. Coat lightly in oil and spices.


Line on an oiled baking tray and cook for 15-20 minutes. Flip the fries with a spatula, and cook the other side until crisp for another 10-15 minutes. Remove and let cool when crispy on all sides.


Meanwhile to make your dip, slice your avocados and remove the pit. Scoop out all of the good green parts of the avocado (nothing brown or bruised!) and place into a small/medium mixing bowl. Add crushed garlic, lemon juice, chopped tomatoes, chopped cilantro, and spices. Stir together, taste and adjust seasonings as needed, and place covered in the refrigerator until ready to eat!


Drizzle extra lemon juice on top of guacamole dip to help prevent oxidation and browning (oxidation does not necessarily change the taste, but it does effect the looks).

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