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.
½ cup nonfat Greek yogurt, plain
1 ½ Tablespoons malt vinegar
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
Preheat oven to 425 degrees F.
In a small serving bowl, mix the yogurt and vinegar, stirring until well blended. Cover and chill in the refrigerator until ready to serve.
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.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.