Loaded Sweet Potato Fries with Avocado Ranch Dressing

You may never eat sweet potato fries the same way ever again!

Loaded Sweet Potato Fries with Avocado Ranch Dressing


Sweet Potato Fries
2 sweet potatoes, sliced into strips
1 tbsp tapioca starch or corn starch
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of salt & pepper

Avocado Ranch Dressing
1 ripe avocado
1/2 cup vegan mayo
1/2 cup hemp seeds
3/4 cup almond milk
1 tbsp apple cider vinegar
1 tbsp dried dill
1 tbsp dried parsley
1 tbsp chives
1 garlic clove
1/4 tsp salt

handful of baby arugula
handful of pea shoots
small handful of alfalfa sprouts
1 large red kale leaf, stem removed and thinly sliced
1 yellow hot pepper, thinly sliced
1/4 red onion, thinly sliced
2 firm vine tomatoes, sliced into equal chunks
small handful of fresh parsley, finely chopped
1/2 a lime


Bake the sweet potato fries

  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a large bowl, toss cut sweet potatoes with the tapioca starch. Mix them with your hands until the starch has mostly absorbed.
  3. Add the olive oil and the rest of the spices. Toss again to coat evenly.
  4. Using a large non-stick baking tray, place the seasoned fries in a single layer, giving them each a bit of room, so they aren't crammed together.
  5. Bake for 30-40 minutes, depending on how crispy you like them. Flip fries half way through.

Make the avocado ranch dressing

  1. Using a food processor, toss in all the ingredients and blend for 2-3 minutes, until its nice and smooth. Add more liquid, such as almond milk or water, to thin out for desired consistency.

Adding the toppings

  1. In a small bowl, toss the sliced tomatoes, red onions and fresh parsley together until combined.
  2. Make a bedding of greens on your plate of choice. I used baby arugula, pea shoots, spouts and thinly sliced red kale.
  3. Add your baked fries on top and drizzle desired amount of avocado ranch dressing on top of them.
  4. Sprinkle the tomato mixture on top and the sliced hot pepper.
  5. Finish it off with a fresh squeeze of lime juice from half a lime.
  6. Serve immediately. Best eaten with a fork so you can get all the toppings in one mouth full.
Print Friendly and PDF