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Recipe: Spiced Sweet Potato Fries and Creamy Avocado Dip

Photo by Krista Simmons/LAist
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Not only is today Meatless Monday, but it's also National Vegetable Day, meaning it's a perfect time to share one of our favorite recipes of late: spiced sweet potato fries with creamy avocado dip.

We first found this one in Women's Health magazine, and were totally intrigued by the use of silken tofu in the avocado tip. It gives an extra dose of protein, and also makes the dip lusciously smooth.

The best part is that this dish is incredibly easy to prepare. Monday nights should be about un-fussy cooking after all.

Here's how it's done:

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*serves 4

1 tbsp extra-virgin olive oil
2 sweet potatoes cut into 1/4 inch wedges
1/4 tsp paprika
1 and 1/2 tsp Cajun seasoning, like Tony Chachere's
1 avocado, peeled and pitted
1/4 cup silken tofu
2 tbsp fresh lime juice
dash salt


Preheat oven to 450 degrees. While the oven is heating up, clean and slice your sweet potatoes. Place them on a baking sheet drizzle with olive oil. Toss with your hands to make sure they're evenly coated.

In a small bowl, combine paprika with 1 tsp of the Cajun seasoning, and then sprinkle that mixture over the potatoes. Toss them once more by hand to make sure they're coated. Bake them for 15 minutes, or until the potatoes are soft and the edges are beginning to brown.

While the taters are baking, place the tofu, avocado, lime juice, remaining Cajun seasoning and salt into a food processor. (We tried using the Vitamix the first time but it was hard to remove the dip from the deep blender.) Process until smooth. Garnish with a lime wheel and serve as a dip alongside the potatoes.