First, I've made a few changes to a carrot and a cupcake. There is now a Facebook Like button; you can also Like an individual post or Pin it using the Pinterest button. The Print Friendly button will allow you to print a copy of the post; before you send it to your printer, you can remove the images and unwanted text. I'm working on finding a way to just print the recipe, but I hope you'll find this is a good work around for now. Now for the recipe!
Our holiday trip to Connecticut included taking the kids to New York City for the day. It was cold and our little one was dragging, so we were thrilled that my cousin Allison picked a fantastic restaurant for lunch. Blue Smoke was the perfect place to go with a large group that included my cousins Pete and Tim, their wives Suzanne and Allision, and six kids (ages three months to fourteen years). All of their barbecue was delicious, however, one of my girls doesn't like meat (except for bacon, go figure). She does love sweet potatoes and ordered Sweet Potato Wedge Fries with Maple Dip. These were huge planks; it looked like they cut a large potato into eight pieces, fried them up and put them on a plate. Whatever they did, the dish was a hit with my girl. She chose ketchup over the dipping sauce, which was a pity, because the creamy maple sauce was the perfect compliment to the potatoes.
Once we arrived home, I whipped up my own version of the Maple Dipping Sauce using Greek yogurt. Simple, and so much better than ketchup as far as I am concerned.
As for the sweet potato fries, I make them at least 2-3 times a week. We prefer them sliced thinly rather than in thick wedges. I have tossed them with all different kinds of oil, but settled on grapeseed for this recipe. If you don't have any, you can certainly substitute vegetable or even olive oil. These are not crispy fries, but my girl says she likes them as is and I should let you know they are delicious even if they are not crunchy. So I did. There you have it.
Sweet Potato Fries with Maple Dipping Sauce
- 1 large sweet potato
- 2 tablespoons grapeseed oil (you can also use olive or vegetable oil)
- Sea salt and pepper
- 1/2 cup greek yogurt (0% or 2% fat)
- 1 tablespoon maple syrup
- 1-2 teaspoons hot pepper sauce
- 1-2 tablespoon buttermilk
Preheat oven to 450.
Cut sweet potato in half. Cut each half into planks, between 1/4 and 1/2 inch thick.
Cut the planks into strips, between 1/4 and 1/2 inch thick. Toss into a medium bowl and drizzle with oil. Using your hands, rub oil into fries. Season with sea salt and pepper.
Put fries in a single layer on a large cookie sheet.
Bake for 15-20 minutes, until fries are speckled with dark brown spots and tender. As the fries cook, make the dipping sauce. Combine Greek yogurt, maple syrup and hot sauce. Add 1-2 tablespoons of buttermilk to thin sauce. Season to taste with salt and pepper. Serve fries with sauce.
