Life Is Like A Dumpling

Sweet potato fries and guacamole

This post is for my lovely friend Anna, who went to high school with me and requested a recipe for sweet potato fries. 

Everyone has guilty pleasures. Mine happen to involve fries—or, as the British say, chips. I love heavy carbohydrates, and in times of essay and exam stress, there are few things that are better and more comforting than a big bowl of fried potatoes. What I love about fries is not necessarily the potatoes themselves, or the greasiness of the fries. What I love is the versatile nature of fries and their ability to go well with a variety of flavours: garlic mayo, sriracha, pesto, salt and vinegar, cheese, hot sauce, and many more! With such a variety, I rarely feel the need to put ketchup on my fries anymore. I remember hosting a dinner party once, and my friends were quite pleasantly surprised by the combination of sweet potato fries and pesto. This time around, I decided to dip my sweet potato fries into guacamole, which I happily ate while watching the new episode of Game of Thrones last week.


Sweet potato fries
2 medium sweet potatoes
sunflower oil

Slice the sweet potatoes into strips, or your preferred ‘shape’ for fries.

Fill half a medium-large saucepan with sunflower oil. There should be enough oil to submerge the fries in. Blanch the fries in batches on low heat, around 138 degrees celsius, for 6-8 minutes per batch. They should be soft and semi-translucent. Remove them from the oil and set them aside for 15 minutes.

To fry them, heat the oil on high heat, around 190 degrees celsius. Fry the blanched potatoes until they become crispy. It should take just around 3 minutes. Once fried, remove the fries and place them on a paper towel to soak away the excess oil. Salt and pepper to taste.

*For a healthier option: coat a baking sheet with oil and bake at 230 degrees celsius for 15 minutes before flipping them, and baking them for another 15-20 minutes.



Recipe adapted from Anthony Bourdain

3 avocados
juice of one lime
2 tablespoons chopped onion
2 tablespoons chopped tomatoes
coriander/cilantro to taste
salt, to taste

Scoop the flesh of the avocados into a food processor. Add the lime juice, onion, tomatoes, and cilantro to the avocados. Feel free to add more or less onion, tomatoes, and cilantro to suit your taste buds! Food process until smooth and creamy.

Salt and season to taste; I seasoned mine with cajun seasoning- it was finger licking good!

Stay posted for the upcoming recipes: blueberry polenta skillet cake and carrot + ginger soup 🙂

Wishing you much love and happy kitchen adventures,



This entry was published on April 28, 2013 at 2:58 pm. It’s filed under Dairy-free, Dinner, Gluten-free, Lunch, Sugar-free, vegan, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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