Creamy Avocado Dip with Sweet Potato Fries and Toppings

Prepare the Sweet Potato Fries:

1. Preheat the oven to 200°C (400°F).
2. Peel and cut the sweet potatoes into thin fries. Place them on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle garlic powder, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
4. Bake for around 30 minutes, flipping halfway through, until crispy and golden.

 Make the Avocado Cream:

1. Scoop the flesh of the avocados into a blender.
2. Add Skyr or yoghurt, lemon juice, chilli powder, garlic powder, cumin, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

 Prepare the Toppings:

1. Boil the eggs for 5–6 minutes for a soft, runny yolk. Cool, peel, and set aside.
2. Crumble the feta and prepare the pomegranate seeds, parsley, and pistachios.

Assemble the Dish:

1. Spread the avocado cream onto a serving plate or bowl.
2. Add the baked sweet potato fries on top.
3. Garnish with soft-boiled eggs, feta, pomegranate seeds, pistachios, parsley, and optional chilli flakes for extra flavour.

In collaboration with@justunfrenchie

 

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