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: 1500 s
Cook time: 900 s
Total time: 3000 s
Yield: 1
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)

10 Jun 2025

Ollie K.C. Liedags

Chef

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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.

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10 Jun 2025

The Chef

Ollie K.C. Liedags is the executive chef and partner at Hilda and Jesse, known for boundary-pushing cuisine that blends fine dining technique with playful reinterpretations of classic dishes.

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