The crispiest air fried Japanese sweet potatoes loaded with guacamole, jalapeño, cilantro, tomatoes, and dairy-free queso!
This past year, I finally tried Japanese sweet potatoes. They’re now my biggest food addiction (in fry form of course)! I get the big bag from Trader Joe’s every week.
I love making them into fries using my air fryer. Lately, I’ve been struggling to get them super crispy.. until I tried this method – peeling and cutting the potato into fries then soaking them into ice cold water for 45 min to an hour before cooking them! It works! My fries have never been so crispy and perfect.
I topped these seasoned fries with a quick guacamole, jalapeño, tomatoes, cilantro, and melted Trader Joe’s dairy-free cashew fiesta dip which is basically dairy-free queso.Print
2 Japanese sweet potatoes, peeled and cut into fries
1 tbsp olive oil
1/2 tsp chili powder
1/4 tsp paprika
salt and pepper to taste
1 large avocado or 2 small
1/2 a lime, juiced
2 tbsp chopped cilantro
1/4 cup diced tomatoes
1 jalapeño, 1/2 sliced and the other 1/2 finely chopped
2 tbsp Trader Joe’s melted fiesta cashew dip, or to taste
Add your un-cooked fries to a large bowl and fill with cold water. Let them sit for 45 minutes to an hour (this makes them super crispy!)
Drain fries and mix with olive oil, paprika, chili powder, salt and pepper. Add to air fryer basket and cook at 380 for 16-18 minutes (or until they’re cooked to your liking), tossing them around half way.
While the fries are air frying, prepare your guacamole by mashing the ripe avocado with lime juice, salt, chopped jalapeno, half the chopped tomatoes, and 1 tbsp cilantro.
When fries are done, arrange them on a plate or bowl and top them with the guacamole, sliced jalapenos, the rest of the tomatoes, 1 tbsp cilantro, and drizzle with the cashew fiesta dip.
Serve immediately and enjoy!