Sweet Potato Fries with Kefir Chipotle Dipping Sauce
I love recipes with healthy substitutes. Sweet potatoes with a homemade kefir dipping sauce are the perfect way to get a delicious, healthful side while ditching the fryer and high-fat dressing.
I love recipes with healthy substitutes. Sweet potatoes with a homemade kefir dipping sauce are the perfect way to get a delicious, healthful side while ditching the fryer and high-fat dressing.
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon cumin
- 1/4 cup cilantro chopped
- 1/8 cup olive oil
- 3 large sweet potatoes
- 1 1/2 teaspoon salt for fries
- 1 cup lifeway lowfat plain kefir
- 1/4 teaspoon dried, minced onion
- 2 chipotles, canned in adobo sauce chopped
- 1 teaspoon salt for sauce
- Carbohydrate 23.6491537501055 g
- Cholesterol 2.4 mg
- Fat 2.46706875216515 g
- Fiber 3.34703748866023 g
- Protein 4.53189937506122 g
- Saturated Fat 0.770891062797302 g
- Serving Size 1 1 Serving (177g)
- Sodium 2208.01137500137 mg
- Sugar 20.3021162614453 g
- Trans Fat 0.112967875063717 g
- Calories 133 calories
Step-by-step
- Preheat oven to 450°F.
- Wash and dry sweet potatoes.
- Chop the ends off the potatoes and slice into ½ inch planks, lengthwise. Slice again lengthwise for ½ inch thick sticks.
- Toss with olive oil, salt and cumin in a large mixing bowl and lay out on a baking sheet with 1 inch of space between pieces.
- Bake for 15 minutes, remove from oven and flip fries with tongs and bake again for 6 minutes or until dark and crisp on both sides.
- Mix all ingredients for dipping sauce together in a medium mixing bowl.
- Refrigerate for at least 30 minutes before serving with fries.
Canned chipotles in adobo sauce carry the heaviest flavor burden in this recipe, delivering concentrated smoke and heat that easily penetrates a full cup of dairy without requiring extra spices. Buying canned peppers in bulk and freezing individual chilis in small plastic containers prevents waste when only two are needed for this sauce. Scaling this recipe upward for larger groups requires extra baking sheets; crowding the potatoes traps steam and prevents the starches from browning properly at 450 degrees Fahrenheit. Spacing sticks at least one inch apart on metal pans ensures adequate airflow for crisp exterior edges. Leftover kefir sauce keeps sealed in the refrigerator for up to three days, though the heat from the adobo intensifies slightly over the first twenty-four hours of storage. Dietary adjustments remain straightforward for this dish since plain kefir can easily be swapped for unsweetened dairy-free yogurt at a one-to-one ratio without altering the thickness of the dip. Cutting uniform one-half-inch planks guarantees that batches roast evenly during the initial fifteen-minute oven phase before the mandatory flip.
