Hazelnut Chia Seed-Crusted Sweet Potato Fries with an Avocado Hommus Dip

Hazelnut Chia Seed-Crusted Sweet Potato Fries—say that five times fast. And enjoy!
Contributed by: Blair Flynn | Balance with B
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Sweet Potatoes
  • 1 large Japanese yam 
  • 1 tablespoon coconut oil 
  • 3 tablespoons hazelnut flour 
  • 2 tablespoons chia seeds
  • 1/4 teaspoon or a pinch of sea salt
 Avocado Hommus
  • 1 container of Cedar's Original Hommus
  • 1 ripe avocado 
  • 1 large handful of cilantro 
  • 3 tablespoons olive oil 
  • freshly squeezed juice from 1 lime and a half of a limes
  • 1/4 teaspoon or a pinch of sea salt, to taste
  • 2 cloves of garlic, minced 
Serves Serves 1-3 Total Over an Hour


Sweet Potatoes 

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
  2. Cut the sweet potato evenly into wedges and place into a plastic bag or a large bowl. 
  3. Add the sea salt, olive oil, hazelnut flour, and the chia seeds to the bag or the bowl. 
  4. Shake the bag until all of the wedges have been coated with the mixture. 
  5. Spread evenly onto the baking sheet. 
  6. Bake for 20 minutes at 400 degrees. Flip them and turn the oven up to 415 degrees and bake for another 20 minutes or until desired crispiness. 
 Avocado Hommus
  1. In a food processor, add all of the ingredients. Pulse until well incorporated. 
Taste test and adjust to your desired taste. It should still have the same consistency as hommus, yet a little on the thicker side, so be careful to not over mix.