Credit: Timofei Osipenko

Avocado Toast with Tempura Sweet Potato and Sour Cream–Onion Dip

Name: Avocado Toast with Tempura Sweet Potato and Sour Cream–Onion Dip
Prep time: 25 s
Cook time: 15 s
Total time: 50 s
Yield: 1
Cuisine: American
Ingredients: FOR THE TEMPURA BATTER; Cold water; Thai rice flour; Salt; Xanthan gum; FOR THE SOUR CREAM AND ONION DILL DIP; Small onion; Sour cream; Mayonnaise; Dill; Salt and lemon juice; TO FINISH AND ASSEMBLE; Sweet potato; Avocado; Pickled dill fronds; Fresh horseradish root

10 Jun 2025

Ollie K.C. Liedags

Chef

Difficulty

Medium

Total Time

50MIN

Cuisine

American

Ingredients

FOR THE TEMPURA BATTER

Cold water: 300 g

Thai rice flour: 120 g

Salt: 6 g

Xanthan gum: 1.5 g

FOR THE SOUR CREAM AND ONION DILL DIP

Small onion: 1 (finely diced)

Sour cream: 1 cup

Mayonnaise: 1 cup

Dill: 1 bunch (finely minced)

Salt and lemon juice: to taste

TO FINISH AND ASSEMBLE

Sweet potato: 1

Avocado: 1 (sliced and seasoned with lemon juice and salt)

Pickled dill fronds: bunch

Fresh horseradish root: to garnish (peeled)

This playful, high-contrast bite from Executive Chef Ollie K.C. Liedags of Hilda and Jesse flips the classic avocado toast on its head. Instead of bread, tempura-battered sweet potato delivers crunch and sweetness, topped with a nostalgic sour cream and onion dip, creamy avocado, and a zippy finish of dill and fresh horseradish.

How to make Avocado Toast with Tempura Sweet Potato and Sour Cream–Onion Dip

01.

Make the Tempura Batter

Blend the cold water, salt, and xanthan gum until fully combined.
Add the rice flour and blend on high speed until smooth.
Transfer to an iSi canister and charge twice.
Keep chilled until ready to use.

02.

Make the Sour Cream and Onion Dill Dip

Cook the diced onion in olive oil over medium heat until tender and sweet.
Let cool completely.
In a bowl, combine the cooled onion with the dill, sour cream, and mayonnaise.
Season with salt and lemon juice to taste.

03.

Fry the Sweet Potato

Slice the sweet potato into 0.5 cm (¼ inch) thick rounds.
Dip each slice into the tempura batter and fry in hot oil at 350°F until golden and crispy.
Drain on paper towels and season immediately with salt.

04.

Assemble the Toast

Top each sweet potato slice with a spoonful of the sour cream and onion dip.
Add sliced avocado, then garnish with picked dill fronds and freshly grated horseradish.
Serve immediately.

10 Jun 2025

The Chef

Ollie K.C. Liedags has always been drawn to cooking. “I had the good fortune to land in the kitchen at FIG under the tutelage of Chef Mike Lata,” they recall. “It was this time at FIG that served as the foundation for my culinary education.”

After relocating to San Francisco, Liedags worked in some of the Bay Area’s top kitchens. They served as executive sous chef at Atelier Crenn, sous chef at the now-closed Michelin-starred Mosu, and chef de cuisine at Avery, which shuttered in 2023. “At these institutions,” Liedags says, “I learned to not be afraid of failure. Failure is imminent. It’s learning how to move forward after you fail and understanding that it doesn’t define you.”

At Hilda and Jesse, Liedags says they’ve had “the ultimate opportunity” to showcase their food in a “fun and unique setting, merging the creativity and sophistication of fine dining with the welcoming vibes of a neighborhood restaurant.”

When it comes to the restaurant’s cuisine, Liedags describes their cooking as “queering.” They explain: “My food is rooted in technique, but it’s playful, nontraditional, and pushes boundaries.” Rather than limiting themselves, they embrace experimentation. “I enjoy reworking dishes that are omnipresent—to turn them inside out and upside down so they are recognizable in name and concept, but altogether new in flavor profile and eating experience.”

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