Whether you’re looking for a luxurious dessert or a vibrant sharing platter, this avocado-powered recipe is perfect for elevating your celebrations.
A vibrant holiday appetizer packed with color and flavor, this dish brings together crispy roasted sweet potato fries with a bright, velvety avocado dip. Topped with festive colors from pomegranate, herbs, pistachios, and soft-boiled eggs. It is ideal for holiday gatherings, platters, or cozy winter evenings at home. Avocados shine in both sweet and savory creations, making them a natural fit for holiday cooking.
Creamy Avocado Dip with Sweet Potato Fries and Toppings courtesy of the World Avocado Organisation
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
Method
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 with 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 yogurt, lemon juice, chili 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 chili flakes for extra flavor.
