SWEET POTATO OVEN FRIES WITH AVOCADO DIP
Steps:
- Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
- Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
- Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.
- Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.
- * Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.
SWEET POTATO OVEN FRIES & THREE DIPS
Enjoy these delicious fries with one or all three dips! There is a different type of dip for every taste bud!
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 6
Number Of Ingredients 18
Steps:
- For fries, preheat oven to 400 degrees F.
- Lightly oil rimmed baking sheet, wiping up any excess oil with paper towel.
- Place prepared baking sheet in rack in third part of the oven. Toss sweet potatoes with vegetable oil and salt in medium bowl.
- Place sweet potato wedges, in a single layer, on heating baking sheet. Bake 15 minutes or until develops a nice golden brown crust.
- Turn potatoes over using a spatula and bake an additional 10-15 minutes until potatoes are crisp and have browned.
- Caramelized Onion Dip: For dip, while potatoes bake, in saute pan over medium heat, melt butter.
- Add brown sugar and onions. Cook until onions have caramelized. Puree caramelized onions, applesauce and sour cream in blender or food processor.
- Can be served warm or cold with fries.
- Chipotle Ketchup Dip: Whisk together applesauce, ketchup, mayonnaise, and spices. Serve cold or warm as dip for sweet potato fries.
- Mustard Dipping Sauce: Whisk together applesauce, mustard, syrup, and molasses. Serve cold or warm as dip for sweet potato fries.
Nutrition Facts : Calories 407.9 calories, Carbohydrate 55.6 g, Cholesterol 28.6 mg, Fat 20.2 g, Fiber 5 g, Protein 3.7 g, SaturatedFat 8.6 g, Sodium 642 mg, Sugar 30.3 g
DIP FOR SWEET POTATO FRIES
This recipe is made at a church camp I attended for a scrap weekend. The cook graciously gave me her recipe. It is the best dip ever for sweet potato fries (or yam fries), hey, I think it would be great on a burger also! It is so easy, and fast with only a few ingredients.
Provided by BlueRibbonPieMom
Categories Low Protein
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Measure and mix all ingredients. Enjoy! (The same as many foods, the more time this has to sit the better it takes. So, if time allows make a day or a couple hours ahead of time).
Nutrition Facts : Calories 63.1, Fat 5.2, SaturatedFat 1.6, Cholesterol 7.5, Sodium 81.4, Carbohydrate 4.3, Fiber 0.1, Sugar 2.5, Protein 0.3
POLENTA SWEET POTATO FRIES WITH HERBY DIP
Looking for an easy snack or side dish? You won't go far wrong with these crunchy polenta sweet potato fries served with a delicious mint and coriander dip
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Snack
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with the oil, smoked salt and polenta in a large bowl or ziplock bag, massaging them well to coat. Spread out onto two large baking trays, then roast for 45 mins until tender and crisp, turning the trays halfway so that the fries cook evenly.
- Meanwhile, blitz all the ingredients for the dip together with some seasoning to a smooth green sauce - this can be made in the morning and kept in the fridge. Serve alongside the sweet potato fries.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 24 grams sugar, Fiber 8 grams fiber, Protein 6 grams protein, Sodium 2.5 milligram of sodium
CRISPY BAKED SWEET POTATO FRIES WITH DIPPING SAUCES
These baked sweet potato fries are perfectly crisp. Sprinkled with coarse sea salt and dipped in one of three sauces make this a delectable side dish or an afternoon snack.
Provided by Kristy Murray
Categories Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- Wash and rinse four large Sweet Potatoes. Cut them into long strips about 1/4×1/4 inch wide.
- Place the sweet potatoes in a large bowl of water and let sit in the refrigerator at least one hour. You can let them sit overnight as well.
- When ready to bake, preheat the oven to 425°F, remove the sweet potatoes from the water and dry on paper towels.
- Place the sweet potatoes in a jumbo ziplock bag and sprinkle 4-6 teaspoons of cornstarch over them. Seal and shake the bag until all the potatoes have a very light coat on them. You could use a large ziplock bag and divide into 2 batches.
- Place the strips in a large bowl and add 2 tablespoons of olive oil. Smear a light coat of olive oil all over the sweet potatoes.
- Cover two large cookie sheets with parchment paper and lightly spray the sheets with cooking spray. Place the sweet potato strips in a single layer on the cookie sheet without touching each other. Bake for 15-20 minutes. Carefully turn the sweet potato fries over and bake for another 15-20 minutes until they are nicely brown on both sides.
- When they are done, turn the oven off, open the door halfway and let the cookie sheets sit in the oven for 10 minutes.
- Sprinkle with coarse sea salt. Serve with one of the dipping sauces.
- Thread 50 large marshmallows on wooden skewers. Place skewers on a wire rack over a cookie sheet and place under the broiler in the top of the oven and broil for 1-2 minutes until charred and bubbly. Be careful that they don't melt. Let cool slightly.
- Carefully remove the marshmallows and combine in a medium bowl with 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add 1/2 cup or more of warmed whipping cream to desired consistency. Beat with mixer until smooth. You will see specks of the toasted marshmallows in the sauce. Serve semi-warm.
- Combine 3 tablespoons each of dijon mustard, stone ground mustard, mayo, 4 tablespoons honey, and 1/4 teaspoon ground cinnamon in a small food processor and blend until smooth. Keep refrigerated.
- Click here for the recipe.
Nutrition Facts : ServingSize 1 Side Dish without sauce, Calories 271 calories, Sugar 11 g, Sodium 342 mg, Fat 13 g, SaturatedFat 2 g, UnsaturatedFat 11 g, TransFat 0 g, Carbohydrate 36 g, Fiber 6 g, Protein 3 g, Cholesterol 0 mg
SWEET POTATO OVEN FRIES WITH AVOCADO DIP
"These fries are really good, and the dip is to die for! You would never think to put avocado dip on a sweet potato fry, but... oh my is it a yummy treat!! We ate these and I wanted more when tray was empty. Overcome the skepticism and give it a try! "
Provided by Nadia Melkowits
Categories Low Protein
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
- Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
- Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.
- Avocado Dip:.
- Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.
Nutrition Facts : Calories 217.6, Fat 16.9, SaturatedFat 4.3, Cholesterol 17.6, Sodium 164.9, Carbohydrate 16.4, Fiber 3.6, Sugar 3.6, Protein 2.3
DIPS FOR SWEET POTATO FRIES
The best dips for eating with sweet potato fries are these two quick and easy recipes. Here is not just one but two terrific dips to serve with your favorite french fries. Each dipping sauce is a wonderful combination of 3 simple ingredients to make a yummy dip to serve with sweet potato fries.
Provided by Angela
Categories Appetizer Side Dish
Time 5m
Number Of Ingredients 6
Steps:
- For each dip, get a small mixing bowl ready. In each bowl, place the 3 ingredients needed.
- Using a small whisk, mix each bowl separately. Once combined and smooth, taste test. Adjust for sweetness, spiciness, etc based on your personal preferences.
- Serve with sweet potato/french fries, chicken, wings, etc.
- The dipping sauces can be stored in an air-tight container in the refrigerator for up to 7 days.
SWEET POTATO FRIES WITH AUNT TC'S SECRET SAUCES
What's my secret for super-crispy sweet potato fries? I actually have two. First, I soak the potatoes in cold water to remove the excess starch. Then, I give them a toss in a cornstarch and seltzer water mixture. The cherry on top? I dust these with a spicy-sweet spice blend and serve them with two different awesome sauces. Bet you can't eat just one!
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels.
- Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl.
- For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl.
- For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl.
- For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels.
- Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won't brown yet.) Remove to lined wire racks to drain.
- Increase the oil temperature to 350 degrees F.
- Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces.
- Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
CREAMY MAPLE DIP FOR SWEET POTATO FRIES
I got this super-easy recipe from a restaurant back in the 90s. It is a must-have whenever I serve sweet potato fries. Plain Greek yogurt and sugar-free syrup can be substituted to make it lighter. Feel free to adjust the amount of ingredients depending on your tastes. Hope you enjoy!
Provided by Jennifer Lynn
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- Mix mayonnaise with maple syrup in a bowl until thoroughly combined.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 13.6 g, Cholesterol 5.2 mg, Fat 11 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 79.9 mg, Sugar 11.9 g
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- Preheat the oven to 400 F and line two large baking sheets with parchment paper, or spray with non-stick spray.* Use the roast setting on the oven if available.
- Peel the sweet potatoes, and cut them into fry shapes, about 1/4″ thick each. Place the potatoes into a large Ziploc bag, add the cornstarch and shake the bag well until all of the fries have a thin coating of cornstarch.
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