Sweet Potato Fries Dip
User Reviews
5.0
108 reviews
Excellent
Sweet Potato Fries Dip
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This Sweet Potato Fries Dipping Sauce has a mild kick that pairs perfectly with the sweetness of the potatoes.
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Ingredients
- 4 sweet potatoes or yams
- 2 Tablespoons vegetable oil
- kosher salt
For the Dip:
- 1 1/4 cups mayonnaise
- 1/2 lime juiced
- 1 teaspoon ground chipotle powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
Instructions
- Mix up the chipotle lime dip at least an hour before serving so the spices have a chance to blend together: in a small bowl, mix all the ingredients together and refrigerate.
- Preheat the oven to 400 degrees. Cut the sweet potatoes into long sticks and place them in a large Ziploc bag. Add just enough vegetable oil to lightly coat the potatoes, seal the bag and toss to distribute the oil evenly.
- Evenly layer the potatoes onto a cookie sheet. Bake for 35 to 45 minutes, turning often until lightly browned. Remove from oven and sprinkle on Kosher salt, to taste.
- Serve with the chipotle lime dip.
Notes
- This dipping sauce needs to be covered and refrigerated. It will keep for up to a week in the fridge.
Nutrition Information
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Calories
438kcal
(22%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
40g
(62%)
Saturated Fat
9g
(45%)
Cholesterol
20mg
(7%)
Sodium
365mg
(15%)
Potassium
325mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
12792IU
(256%)
Vitamin C
4mg
(4%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 40g | 62% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 20mg | 7% |
| Sodium | 365mg | 15% |
| Potassium | 325mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 12792IU | 256% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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