Loaded Sweet Potato Fries + Avocado Lime Crema
Ingredients
- 1.5 lbs sweet potatoes, washed and cut lengthwise into 1/4-inch wide fries as shown
- 3 Tbsps avocado oil, or olive oil, divided
- sea salt and fresh ground black pepper, to your taste
- 1 lb. ground beef, grass feed if possible
- 2 fresh garlic cloves, minced or pressed
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 Tbsps organic tomato paste
For the Avocado Lime Crema:
- 1/4 cup plain Greek yogurt
- 1 ripe avocado
- 1 tsp Dijon mustard
- juice of 1 fresh lime
- 1 fresh garlic clove, minced
Optional Topping Ideas: chopped cherry or Roma tomatoes, fresh cilantro or parsley leaves, sliced jalapeño, shredded cheese etc.
Instructions
- Preheat oven to 400 degrees f. and line two large baking sheets with parchment paper or silicone mats.
- Divide fries between the two baking sheets, and sprinkle with sea salt, pepper, and drizzle about 2 tablespoons of oil. I also added an additional teeny-tiny pinch of the spices listed in the ingredients (that go into the meat) here, onto my fries...this is optional, but I really like the extra FLAVOR!
- Using your hands gently toss to coat well, then arrange them in a single layer so that they can crisp up properly.
- Bake until the edges are crisp and golden brown, about 30 minutes, flipping once during baking time.
- Meanwhile, heat the remaining oil in a large skillet over medium-high heat.
- Add your ground beef, garlic, and all seasonings, cook and stir to break up the meat, about 5-7 minutes until cooked through. Drain the excess fat if needed, then stir in the tomato paste.
To make the avocado lime crema:
- Add all the ingredients into your food processor or blender and pulse until well combined and creamy.
- Layer the sweet potato fries on a large platter and sprinkle with beef, then add toppings of choice.
- Drizzle everything with avocado lime crema and enjoy!
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