Fish Sticks with BBQ Sweet Potato Fries & Avocado Ranch


For The Sweet Potato Fries:
1 tablespoon corn starch
2 large sweet potatoes, sliced into ½ inch wide French fries.
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 ½ teaspoons brown sugar
1 teaspoon salt
For The Avocado Ranch Sauce:
1 avocado
¼ cup buttermilk
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried chives
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon chopped parsley
1 tablespoon Parmesan cheese
½ cup Greek yogurt
1 Eleven-ounce package of Gorton’s Fish Sticks (18 count)


Preheat oven to 425F.
Put the uncooked sweet potato fries in a resealable plastic bag and add cornstarch. Toss thoroughly until evenly coated, then add olive oil, chili powder, garlic powder, brown sugar and salt, and toss them again.
Place fries on a parchment-lined baking sheet and roast at 425 degrees. Flip once after 15 minutes, then cook for another 10-15 minutes, or until they reach your desired crispness. Remove from oven and set aside to cool.
Arrange fish sticks on a fresh parchment-lined baking sheet, leaving space between sticks. Bake uncovered for 12-14 minutes until they are golden & crunchy (flip them after 8 minutes).
In a small bowl, mix all Avocado Ranch Sauce ingredients together. If desired, use an immersion blender for a creamier texture.
To serve, plate up fish and sweet potato fries along with Avocado Ranch Sauce and enjoy!


A delicious semi-homemade meal you can feel good about feeding those you love most.


4 servings


Sunday, September 17, 2017 - 1:35pm


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