CORNY SWEET POTATO FRIES
I named these fries for their cornmeal dusting, which adds quite a tasty coating to this sweet and crispy combination. The malt vinegar dip is a zingy and protein-packing side that completes this dish. These oven-fried potatoes are not only delicious but also a fun and nutritious way to enjoy nutrient-dense sweet potatoes. They’re an excellent choice as a side dish to grilled chicken (or chicken wings when it is game time 🏈), complemented by fresh veggies that pair nicely with the side dip.
Equipment
- roasting pan
Ingredients
For the dip:
- ½ cup nonfat Greek yogurt plain
- 1 ½ Tablespoons malt vinegar
For the fries:
- ¼ cup cornmeal
- ½ teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 3 small or 2 medium sweet potatoes washed and peeled, sliced into thin strips
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 425˚F.
For the dip:
- In a small serving bowl, mix the yogurt and vinegar, stirring until well blended. Cover and chill in the refrigerator until ready to serve.
For the fries:
- In a small mixing bowl, add the cornmeal, salt, garlic powder, pepper, and paprika. Mix until well combined.
- Cover a large-rimmed baking sheet with nonstick foil and set aside.
- Place prepared sweet potatoes into a large mixing bowl. Add the olive oil and toss well until combined (I think using your clean hands works best here).
- Add the spice mixture and toss well to coat all the soon-to-be fries.
- Spread the potatoes onto the prepared baking sheet. Place in the oven and bake for about 25 minutes, tossing every 5-6 minutes.
- Place sweet potato fries on a serving dish and serve with the prepared dip. Enjoy!
- Makes approximately 4 side-dish servings.
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