(Psssst. If you’re not vegan/veg, add an egg or pulled pork)
Inspired by Basically’s Thini-Ranch Recipe
This obviously will make more than you need for one batch of fries, but make this and have it on hand for salads, dipping and everything in between;
¼ cup plus 2 tablespoons fresh lime juice
¼ cup plus 2 tablespoons tahini
2 tablespoons extra-virgin olive oil
- 2 tablespoons avocado oil
2 cloves garlic
- a small handful parsley
- 2 tablespoons garlic and onion based seasoning (I like this one)
- salt, freshly ground pepper
Put everything in the blender, and blend until think (it will also thicken in the fridge).
- 1 onion, chopped
- 2 tablespoons coconut oil
Melt the coconut oil in a cast iron skillet, add the onion and salt and cook over medium-low heat for about 30 minutes or until reduced to about 1/2 cup and is very delicious color of brown (you may need to reduce the heat as things start to cook to prevent burning).
- 2 acovados
- 1/4 onion chopped very small
- 2 cloves garlic
- about 1/4 cup chopped cilantro
- juice from 1 lime
Mix everything together in a bowl, taking care to leave things slightly chunky (as it should be).
- 4 small sweet potatoes, peeled
- 3 tablespoons coconut oil
- salt and pepper
Heat the oven to 450. Cut the sweet potatoes into reasonably sized match sticks. Add the oil, salt, and pepper, message with your hand to distribute the oil. Layer in a single layer on a sheet pan. Roast on the middle rack for about 30 minutes, keeping a close eye for burning edges. Around minute 15 I will go in with a spatula and stir things around a little, cook to desired level of crispiness.
- Lime wedges
- Chopped cilatro
On your plate or serving dish, layer the fries. Scatter the onions, dollop with guac, and try to reasonably get the ranch distributed. Garnish with lime wedges and chopped cilantro.