Sweet potato fries with cinnamon chilli sauce

I don’t only do sweet baking – although I am far better at it than I am at savoury.  But I’m forcing myself to step out of my comfort zone more often to pursue a more even keel with the recipes.  You can thank Ben, a friend who has complained that he doesn’t want to bake cake, for the next few recipes.

The sweet potato fries themselves could probably be swapped out for zucchini, carrot or potato – whichever takes your fancy.  The cinnamon chilli dipping sauce is NOT vegan friendly.  That’s my disclaimer.  But the fries are good without it anyway.

Also, don’t get excited and think you can make that many fries (in the picture) with 2 sweet potatoes.  That was for a function I did and I was slicing sweet potatoes for about a day.

Fries ingredients:

• 2 large sweet potatoes, washed
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• pinch chilli flakes

Fries method:

1. Preheat oven to 210°C and cover a baking tray (or two) with paper.
2. Slice sweet potatoes lengthwise (with skin on) into long strips. The smaller they are the sliced, the crispier they will cook.
3. In a large bowl toss the sweet potato strips with olive oil and seasonings.
4. Place on baking trays in a single layer and roast in the oven, turning every 15 minutes. Bake for 45 minutes.

Dip ingredients:

• 175g plain greek yogurt
• 1 tbsp icing sugar
• 1/4 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp paprika
• pinch chilli flakes

Dip method:

1. Blend everything together, then pour into a pretty side dish so you can serve with those hot, hot, delicious fries.