Credit: Timofei Osipenko
Avocado Toast with Tempura Sweet Potato and Sour Cream–Onion Dip
10 Jun 2025
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.
