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

Because, FRIES.
Serves Serves 1-3 Total Over an Hour


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 8-oz container of Cedar's Original Hommus
  • 1 ripe avocado 
  • 1 large handful of cilantro 
  • 3 tablespoons olive oil 
  • Freshly squeezed juice from 1 1/2 limes
  • 1/4 teaspoon or a pinch of sea salt, to taste
  • 2 garlic cloves, minced 


Sweet Potatoes 

  1. Heat the oven to 400 °F and line a baking sheet with parchment paper. Set aside.
  2. Cut the yam evenly into wedges and place into a plastic bag or a large bowl. 
  3. Add the sea salt, coconut oil, hazelnut flour and 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 °F. Flip them and turn the oven up to 415 °F and bake for another 20 minutes, or until desired crispiness. 
Avocado Hommus
  1. In a food processor, add the hommus, avocado, cilantro, olive oil, lime juice, sea salt and garlic. Pulse until well incorporated.
  2. Taste test and adjust as desired. It should still have the same consistency as hommus, yet a little on the thicker side, so be careful to not over mix. 
        Contributed by @balancewithb