1. Preheat oven to 425°F.
  2. 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.
  3. Place fries on a parchment-lined baking sheet and roast at 425°F. 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.
  4. 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).
  5. In a small bowl, mix all Avocado Ranch Sauce ingredients together. If desired, use an immersion blender for a creamier texture.
  6. To serve, plate up fish and sweet potato fries along with Avocado Ranch Sauce and enjoy!


1 11-ounce package of Gorton’s Fish Sticks (18 count)

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

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

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