Turmeric-Spiced Sweet Potato 'Fries' with Avocado Crema

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, skin-friendly side dish featuring anti-inflammatory turmeric to support hormonal balance during Whole30 transitions. This American sheet-pan recipe (whole30), ready in about 38 minutes, pairs sweet potatoes, avocado, and avocado oil for a weeknight-friendly dinner. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 23 min Serves 4 American cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled sweet potato sticks with 1 tbsp avocado oil, 1/2 tsp ground turmeric, 1/4 tsp garlic powder, and 1/4 tsp sea salt until evenly coated.
  2. Step 2: Spread sweet potato sticks in a single layer on a parchment-lined sheet pan and roast for 20-25 minutes, flipping halfway, until crispy and golden at the edges.
  3. Step 3: While potatoes roast, blend 1 large pitted avocado, 2 tbsp chopped fresh cilantro, 1/4 tsp sea salt, and 1 tbsp water in a food processor until completely smooth and creamy.
  4. Step 4: Transfer roasted sweet potatoes to a serving dish, drizzle with 2 tbsp avocado crema, and serve immediately with remaining crema on the side for dipping.

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