Creamy Avocado Dip with Sweet Potato Fries and Toppings
This vibrant dish layers crispy sweet potato fries over a luscious avocado cream, with bold toppings like feta, pomegranate, and soft-boiled eggs making avocado the star of every bite.
Ingredients
For the Sweet Potato Fries:
2 sweet potatoes
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp cumin
Salt and pepper to taste
For the Avocado Cream:
2 ripe avocados
2–4 tbsp Skyr, plain yogurt, or Greek yogurt
Juice of 1 lemon
½ tsp chili powder
½ tsp garlic powder
½ tsp cumin
Salt and pepper to taste
Toppings:
2 soft-boiled eggs (cooked for 5–6 minutes)
50 g feta cheese (crumbled)
Pomegranate seeds
Chopped parsley
Crushed pistachios
Optional: extra chili flakes
Equipments
Baking sheet
Parchment paper
Blender or food processor
Mixing bowl
Knife and cutting board
For
2 people
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Instructions
Prepare the Sweet Potato Fries:
- Preheat the oven to 200°C (400°F).
- Peel and cut the sweet potatoes into thin fries. Place them on a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle garlic powder, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
- Bake for around 30 minutes, flipping halfway through, until crispy and golden.
Make the Avocado Cream:
- Scoop the flesh of the avocados into a blender.
- 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:
- Boil the eggs for 5–6 minutes for a soft, runny yolk. Cool, peel, and set aside.
- Crumble the feta and prepare the pomegranate seeds, parsley, and pistachios.
Assemble the Dish:
- Spread the avocado cream onto a serving plate or bowl.
- Add the baked sweet potato fries on top.
- Garnish with soft-boiled eggs, feta, pomegranate seeds, pistachios, parsley, and optional chilli flakes for extra flavour.
In collaboration with@justunfrenchie
