3 medium sweet potatoes, cut into wedges (I like using the Japanese white sweet potatoes)
2 eggs
3/4 cup almond flour
1/4 cup tapioca flour
1 tablespoon garlic powder
1 tablespoon dried oregano
3/4 tablespoon paprika
1/2 tablespoon sea salt
1 teaspoon onion powder (my onion powder also had a little dried parsley, so you could add a little additional dried parsley as well)
Avocado oil for drizzling
Dipping Sauce:
1 small ripe avocado
1/4 cup coconut cream
1-2 tablespoons lime juice
Sea salt, to taste
1. Place your sweet potato wedges in a large bowl and soak them in ice cold water (add some ice to the water to make sure the water is cold enough) for at least 30 minutes, but the longer the better.
2. After the potatoes are done soaking, preheat the oven to 375˚ (F).
3. Drain the sweet potatoes and pat them dry.
4. Whisk the eggs in a shallow bowl and set them aside.
5. In another shallow bowl, mix together the almond flour, tapioca flour, garlic powder, dried oregano, paprika, salt, and onion powder.
6. Dip each sweet potato wedge in the eggs first and then the almond flour mixture, placing them on a nonstick baking sheet. Drizzle a TINY bit of avocado oil over the coated sweet potatoes (this prevents the almond flour coating from being too floury or dry).
7. Bake the sweet potato wedges for 30-35 minutes, or until they are golden brown and crispy on the outside, but tender in the middle, making sure to flip them halfway through.
8. While the sweet potatoes are baking, mash the avocado in a small mixing bowl and then add in the coconut cream, lime juice, and salt. Stir everything together until it is well-combined and smooth.
9. Remove the sweet potatoes from the oven and serve them hot with the refreshing avocado dipping sauce.
10. Enjoy!