February 21, 2018

Baked sweet potato fries with creamy maple mustard dipping sauce


Sweet potatoes baked in olive oil and then dipped in a cool and creamy sauce with hints of spicy mustard and real maple syrup make a delicious side dish! We love fries around this place - I make baked white potato fries a lot, but sweet potato fries are also popular in our house and I like that my kids usually will eat sweet potatoes this way. We've been having a long few weeks of illnesses in our house. It's been kind of a rough winter with sicknesses. Now that everyone is starting to feel more normal and eating again, I'm getting back into making (and eating) more food. I made sloppy joe's for dinner (with a bunch of vegetables in with the meat - finely chopped onion, red bell pepper, celery, grated carrot, and garlic) and these sweet potato fries were the perfect accompaniment to our sandwiches. My twins really enjoyed the sauce a little too much. We had to cut them off because they would have eaten it with a spoon if we let them!

This recipe will make a side dish for about four people. Serve along with any meal you'd normally have fries - burgers, sloppy joe's, pulled pork, and lots more! The dipping sauce is optional, but highly encouraged.


Baked sweet potato fries w/ creamy maple mustard dipping sauce
for the dipping sauce:
1/2 cup mayonnaise
1-1/2 teaspoons spicy brown mustard
2 teaspoons real maple syrup
1/2 teaspoon apple cider vinegar
salt and freshly ground black pepper, to taste
for the fries:
2 medium sweet potatoes
2 tablespoons olive oil
salt, to taste

Begin by making the sauce. Mix all the ingredients into a small bowl until well combined. Cover and refrigerate until serving.

Preheat the oven to 450 degrees. Drizzle one tablespoon of olive oil onto two baking sheets. Peel the sweet potatoes and cut into long fry-like shapes (as best as possible as sweet potatoes are often oddly shaped).

Place about half the sweet potatoes on each baking sheet. Bake for about 7-8 minutes on the lower third of the oven. Flip the sweet potatoes and bake for another 7-10 minutes, until they are soft and golden.

Remove from the oven and sprinkle with salt. Serve with the chilled sauce.


What was I cooking one year ago?: chocolate chip cherry scones
Two years ago?: apple cornmeal muffins
Three years ago?: overnight sourdough pancakes
Four years ago?: Cajun chicken & pepper pasta
Five?: pork chop & sauerkraut casserole
Six?: avocado chocolate pudding
Seven?: roasted sweet potatoes w/ spinach & cranberries
8?: white chili

Linked to Meal Plan Monday.

10 comments:

  1. I love this healthy version of fries and the creamy dip looks wonderful too, Amy.

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  2. Love sweet potato fries! And that dipping sauce? Wonderful! :-)

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  3. The combination of the creamy sauce and the sweet potatoes must be wonderful!

    best... mae at maefood.blogspot.com

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  4. umm this dipping sauce sounds incredible!

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  5. And here I've been using ketchup for sweet potato fries. How boring compared to your maple mustard dip. What a great pairing!

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  6. These look so good! Sweet potatoes are one of my favorite foods and that dipping sauce sounds amazing! I might have to make these tonight.

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  7. mmmm that dip sounds so tasty! I love the fact that you're serving it with sweet potato fries-so much yum!

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  8. This dipping sauce sounds yummy and perfect with sweet potatoes! Thanks for sharing at #FridayFrenzy!

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  9. LOVE that dipping sauce! what great flavors, perfect to go with sweet potatoes!

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