Sweet Potato Fries with Avocado Dip

Ingredients

• 4 large sweet potatoes
• 2 cloves garlic
• 30 g coconut oil
• pepper (and spices of choice)
• 2 egg whites
• 3 sprigs rosemary
• 2 Avocados
• 0.5 lemon
• 1 dried chili pepper (plus spices of choice)
• Salt

Instructions

1. 1.

   Wash the sweet potatoes thoroughly. Then cut them into even sticks and let them rest for 30 minutes in a cold water bath.

2. 2.

   Meanwhile, peel the garlic cloves, slice them thinly and roast them in a non‑stick pan. Set aside to cool.

3. 3.

   Melt the coconut oil in the still warm pan and add pepper and spices. Note: salt is added only after baking!

4. 4.

   After 30 minutes remove the sticks from the water and pat dry well. Toss them in a bowl with the coconut oil‑spice mixture until all sticks are coated.

5. 5.

   Place the raw sweet potato sticks on a greased baking sheet, spreading them out so they don’t overlap.

6. 6.

   Beat the egg whites with an electric mixer until stiff peaks form. Brush each stick with the beaten egg white using a brush.

7. 7.

   Wash, dry and shake the rosemary sprigs, then scatter over the sticks. Bake in a preheated oven at 230 °C (fan 200 °C; gas 3–4) for about 10 minutes. Flip the sticks and leave the door slightly open to let steam escape. Then bake another 10–15 minutes until the tips turn golden brown.

8. 8.

   While the fries cook, halve the avocados, scoop out the flesh and mash with a fork in a bowl.

9. 9.

   Squeeze half a lemon over the avocado mash and add spices. Finally add the roasted garlic slices and mix well.

10. 10.

    After baking let the fries rest briefly in the open oven, then season generously with salt. Serve with the avocado dip.