2large white sweet potatoessliced 1/4 inch thick by 1/4 inch wide
4tsp.arrowroot
2T.grape seed oil
1/2tsp.chili powder
1/2tspcumin
1/2tsp.garlic powder
1/2tsp.onion powder
1/2tsp.white pepper
Generous pinch of cayenne
Saltsprinkled after roasting
Avocado Dip
1avocado
1/2seeded jalapeno
1/4of small red oniondiced
1garlic clove
1/2tsp.cumin
2tsp.yogurt
Juice of 1 lime
Handful of cilantro
1/4tsp.salt
Limegarnish (optional)
Instructions
In a large bowl, soak fries for 1 hour in enough cold water to cover. After 1 hour, pat really dry.
Preheat oven to 425 degrees.
Place fries in a storage bag with arrowroot and shake the bag to lightly coat the fries completely.
Pour fries back into dry bowl and add the grape seed oil and all spices, EXCEPT the salt. DO NOT ROAST WITH SALT. Toss fries with fingers to coat completely.
Line a large baking sheet with parchment paper and place fries individually on pan, making sure that they don't touch one another.
Roast for 20 min on and then flip and roast for another 10 minutes.
While potatoes are roasting, combine all of the avocado dip ingredients in a food processor and pulse until you reach your desired consistency.
Sprinkle with salt and optional lime juice. Serve with avocado dip and/or ketchup. Say Grace and enjoy!!