I have a special place in my heart for sweet potatoes! When my daughter was a baby sweet potatoes were her first solid food, and she gobbled them up. I don’t think I’ll ever forget her adorably messy face as she tried to get the food into her mouth as quickly as possible. Now that she’s a toddler we still eat sweet potatoes regularly, just in a different form.
Baked sweet potato fries are the perfect finger food for a toddler or an adult, I frequently make a double batch so there is plenty for me to snack on as well! However, dipping them in ketchup just doesn’t seem to do them much justice. Instead of ketchup I make a fast 2 ingredient chipotle dip that pairs perfectly with them. The smoky spice of the chipotle peppers compliment the sweetness of the fries to perfection!
I’m finishing up my month of appetizers with such a delicious and easy recipe. Next month I’ll be sharing some of my favorite freezer recipes.
2 large sweet potatoes
2 Tablespoons olive oil
2 canned chipotle peppers
8 ounces sour cream
Preheat oven to 375 F. Peel the sweet potatoes and slice into long strips using a large knife. You can make these any size you would like, I like mine to be a little thicker than the average French fry.
Spray a baking sheet with olive oil and place fries on top, make sure they don’t overlap! Bake for 40-50 minutes, or until done. I like to flip mine halfway through.
While the fries are baking, combine 2 canned chipotle peppers and 8 ounces sour cream in the blender or food processor. Blend until smooth.
I love to serve these in small mason jars, spoon some chipotle sauce on the bottom and add some fries.