Fish Sticks with BBQ Sweet Potato Fries & Avocado Ranch

Ingredients

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)

Preparation

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!