Thyme Dusted Baked Sweet Potato Fries
with Spicy Mustard Sour Cream Dipping Sauce
Posted By Savita
Since we tasted sweet and salty sweet potato fries, we stopped ordering regular potato fries with burgers. Everyone in my family loves sweet potato fries but I often prefer to bake them instead of deep frying to cut on our oil consumption. I call them my no-guilt fries (far less oily than deep fried version and yet so scrumptious!!).
For this recipe, I have used tan skin Hannahs sweet potatoes which have off-white interior and turn yellow when baked, not too sweet yet very sweet-potato-y and I have also used red-skinned Beauregard Sweet Potato which you often see when order sweet potato fries in restaurants. Beauregard is the most widely grown commercially and are perfect for baking, or frying, have very sweet taste and vibrant sweet potato color.
Two kinds of sweet potatoes make fries platter very colorful (look at the picture, don't you think it looks pretty darn gorgeous?), not only the color pops but two varieties give interesting taste variation too and thyme adds a nice aromatic touch. I have to admit that the baking of all these flavors give my home aroma and feel of approaching winters and festive season.
We enjoyed first batch with spicy sour cream dip and second batch I left to freeze (uncooked) and will come in handy for grilled burger dinner over the weekend.
So, bring home some sweet potatoes and enjoy a bowl full of "no-guilt fries" with my Spicy Mustard Sour Cream Dipping Sauce and have fun this weekend!!
Pairing Ideas:
Ingredients
- 2 Sweet Potato (I have used Hannahs and Beauregard Sweet Potato variety, use per availability)
- 1 tsp Thyme
- 1 tsp Salt (adjust per taste - need about 1/2 tsp for fries and 1/2 tsp for spicy sour cream)
- 1/2 Cup Sour Cream
- 1 tbsp Mustard (Stone Ground Mustard)
- 1 tbsp Olive Oil
- 1/2 tsp Sriracha
- 1/2 tsp Black Pepper
Directions
-
1. Preheat oven at 450 F. Cut the sweet potatoes into long wedges or long french cut 1/4 to 1/2 inch slices. Drizzle 1 tbsp olive oil, thyme and 1/2 tsp salt, spread on a sheet in single layer. -
2. Bake for 15-20 minutes till fries are cooked and slightly crisp at the edges. For dipping sauce, in a bow whisk together, sour cream, sriracha, 1/4 tsp salt, stone ground mustard, 2 tbsp water. Mix well and set aside. -
3. Sprinkle few pinches of salt and black pepper over the fries and serve with spicy sour cream on the side.
Savita's Recipe Notes:
VEGAN - Please don't use spicy sour cream if you are looking for vegan fries, you can eat these fries with vegan Cilantro Tomato Chutney referred below.
NAVRATRI FOOD - I always make sweet potato fries during Navratri Fast, only don't add sriracha and stone ground mustard in sour cream if eating in Navratri fast.
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