John Myers
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Sweet Potato Fries with Tomato and Avocado Vegetables
The perfect sweet potato fries with tomato and avocado vegetables recipe with a picture and simple step-by-step instructions.
For the sweet potato fries
- 2 Pc. Sweet potatoes
- 2 tbsp Food starch
- 2 tbsp Olive oil
- Salt
- Pepper
- Paprika
For the vegetables
- 800 g Tomatoes
- 2 Pc. Avocados
- 1 Pc. Organic orange
- 1 Pc. Onion
- 2 Toes Garlic
- 5 Stalk Fresh coriander
- 2 Stalk Mint fresh
- 1 Pc. Chilli pepper
- Salt
- Pepper
- 50 g Pine nuts
- 1 tbsp Olive oil
- Peel the sweet potatoes and cut into chips. Place in a bowl of cold water for at least 30 minutes. Pouring off. Preheat oven to 220 degrees. Pat the fries dry with kitchen paper. Mix well in the bowl with 2 tablespoons of cornstarch. Add oil, salt, pepper and paprika and mix well again.
- Distribute the french fries INDIVIDUALLY on a baking tray lined with baking paper (the pieces should not touch each other). Bake the fries for about 20 minutes. Roast pine nuts in a dry pan until they smell fragrant, then set aside.
- In the meantime, peel the onions and garlic. Quarter the onions and loosen the individual segments, coarsely chop the garlic. Wash the coriander and mint, pluck the leaves from the stem, coarsely chop. Wash the tomatoes, quarter them, remove the core and divide each quarter again. Halve the avocado, remove the stone, remove the pulp and cut into pieces, season with salt and pepper. Squeeze the orange. Cut the chilli (s) into fine rings.
- Lightly sweat the onions, garlic and chilli pepper in 1 tablespoon of olive oil. Add tomatoes over high heat and fry for 2 minutes, deglaze with orange juice and remove from heat. Fold in the avocado pulp and herbs. Season the vegetables to taste and serve with the sweet potatoes, sprinkle pine nuts over them and enjoy
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