A sinless, gut-friendly twist of your classic fries.
INGREDIENTS
Purple Sweet Potatoes, 2-3 pcs, brush skin and rinse, slice lengthwise
Corn flour, 2 tbsp
Coriander Powder
Ground Parsley
Cayenne Pepper (or Paprika Powder)
Salt and Pepper
Olive Oil
For Avocado Dip:
Ripe Avocado, 1 pc
Lime or Lemon Water
Parsley
DIRECTIONS
For Potatoes:
Slice purple sweet potatoes lengthwise. Use a large knife, hold potatoes steady.
Pre-heat oven at 200°C / 390°F in a bowl.
Mix cornflour with coriander, Cayenne pepper, and salt and pepper.
Put corn flour in a sealable bag. Add sliced sweet potatoes to it, shake to coat.
Arrange in a baking sheet, coat with olive oil.
Roast for 40 mins.
For Avocado Dip:
Mash avocado lightly, drizzle with lemon water, add parsley, salt and pepper.
Blend in a food processor until smooth.
Salt and Pepper
Chili Flakes
