Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Crispy sweet potato fries
  • 1 medium sweet potato (~600g / 21oz)
  • 2 tsp cornstarch
  • 2 tsp melted coconut oil
  • ¼ tsp Himalayan salt (or to taste)
  • Avocado dip
  • 3 small avocados
  • ⅓ cup chopped broccoli
  • few small kale leaves
  • 8 basil leaves
  • 3 tbsp unsweetened plant based milk (I used oat milk) or yogurt
  • 1 tbsp lime juice
  • ¼ tsp Himalayan salt
  1. Prepare sweet potatoes the day before: peel the sweet potato and cut it into even size thin fries (pencil thin).
  2. Rinse fries with cold water, put in a bowl and cover with cold water. Leave on the kitchen counter overnight.
  3. Baking the sweet potato fries: preheat oven to 200C/390F.
  4. Rinse sweet potatoes and pat dry well with a paper towel.
  5. Take about two handfuls of fries and put inside a plastic bag. Add 1 tsp cornstarch and 1 tsp coconut oil and shake the bag well (until cornstarch is barely visible).
  6. Put the coated sweet potatoes in a baking sheet lined with parchment paper. Repeat procedure (shake fries in a plastic bag with cornstarch and coconut oil) until all fries are ready to be baked.
  7. Spread fries evenly on one baking sheet and make sure that they don't touch each other.
  8. Bake fries for 15 minutes. Take the baking sheet out of the oven and flip all the fries over. Once again make sure that they are not touching each other.
  9. Put the baking sheet back in the oven the other way around that it already was and bake for another 15 minutes. Take a look at the fries after 10 minutes, and bake more if they are not crispy looking yet.
  10. When the fries look baked and crispy, open the oven door half way and let the moisture away for 5 minutes.
  11. Take the baking sheet out of the oven and sprinkle salt on the crispy fries.
  12. Avocado dip: Blend all ingredients in a food processor/blender until smooth.
  13. Enjoy!
Crispy sweet potato fries recipe adapted from
Recipe by My Berry Forest at