Sweet Potato Fries with Avocado Cilantro Dip

It's summer solstice and the sun actually started to peek out this evening, making us eager at the prospect of a fire outside and a little celebration for the longest day of the year. Solstice is a big deal in Alaska, where our days are very long in the summer and so very short in the winter. The weather is also a big deal here, where our sunny days are pretty much the absolute best and remind us of all the reasons we live here and our rainy days are pretty much long, very very long, and make us wonder why we live here. The weather is a strong force!

For our Solstice dinner, we had lettuce-wrapped burgers, topped with avocado cilantro dip, and sweet potato fries. It was delicious! This dip would be excellent on burrito bowls, tacos, burgers, as dip and anything else that deserves some sauce. It's very similar to guacamole, but has a little different kick to it. Enjoy!

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Sweet Potato Fries

4 large sweet potatoes, thinly sliced

2-3 tablespoons olive oil

1-2 teaspoons herbamare (or sea salt, garlic powder, onion powder, paprika and other spices of choice)


1. Preheat oven to 400 degrees. Place the sliced sweet potatoes into a gallon-size ziplock bag with the olive oil, herbamare and other seasonings of choice. Seal the bag and move the fries around, so the olive oil evenly coats all of them.

2. Place the fries onto a baking sheet, spreading them out so they don't stack on top of each other. Bake for about 15 minutes then turn them to crisp evenly. Bake for another 15 minutes. Keep an eye on them around 25 minutes, so they get crispy at the end, but don't burn.

Guacamole Cilantro Dip

2 avocados

1/2 can coconut milk*

1 small bunch cilantro

1 small jalapeño, seeds removed

1 tablespoon lime juice

1 teaspoon herbamare

1. Place all ingredients in the Vitamix, blend to desired consistency. I blended the batch in the photo a little longer than I usually like; I prefer to see flecks of cilantro, but it still has the same flavor and the smooth consistency is more like a sauce. Enjoy!

*I don't think you can taste the coconut milk in this recipe, but I know some are sensitive to its flavor, so if you prefer not to use it, you could use olive oil or a little broth or water, it's just to make it have a smoother consistency...you could also add a little more lime juice or make it thicker.