These fries are finger licking good. And the different coloured sweet potatoes make them a feast for the eyes! Dip the fries in the avocado dip and enjoy!
Scrub the sweet potatoes and slice them into 1.5 cm thick batons. Divide the sweet potatoes over a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with sea salt.
Bake the sweet potatoes in the oven for about 20 minutes until cooked and crunchy.
Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh from the skin with a spoon and put in the blender or in the bowl of the hand blender. Press the garlic and add to the avocado with the mayonnaise and pepper. Blend to create a smooth dip. Serve the dip with the sweet potato.
Variation tip: For an extra spicy dip flavour, add a little wasabi (from a tube).
