I’m a sucker for condiments. Potato chips are the perfect vehicle for scooping up spicy mustard, good falafel is made great by a liberal drizzle of tahini sauce, and guac? Well, tortilla chips are merely a formality. Just give me a spoon.
As soon as I stumbled upon this fry recipe from a new favorite food blog, Cookie and Kate, I was eager to devise something to dip them in. After swirling puddles of ketchup and Sriracha around my plate for a few months, it was time the two were officially introduced. A dollop of Greek yogurt to cool it down a little, and bam. Sweet potato fries, meet your new best friend.
PS. I have a Groupon for Pommes Frites burning a hole in my virtual coupon box (along with 3 kickboxing classes, but a girl’s gotta prioritize). Shall report back on the French fry excursion if my head doesn’t explode trying to choose between – get this – 26 different sauces.
[Original recipe from Cookie & Kate]
2 sweet potatoes, peeled and cut into thick matchsticks
1 tsp cornstarch
Salt and pepper
½ cup ketchup
2 tbsp plain, fat free Greek yogurt
¼ tsp to 1 tbsp Sriracha (or other hot sauce)
In a large bowl, use your hands to toss sweet potatoes with enough olive oil to coat each piece, as well as some salt and pepper. Add cornstarch and toss once more. Make sure each fry is generously coated, or they'll stick to the foil.
Spread potatoes on a foil-covered baking sheet in one even layer. Bake at 450 degrees for about 15 minutes on each side. Cook for additional 5-minute intervals until sweet potatoes start to look brown and crisp. Taste, and sprinkle with more salt if necessary.
To make the spicy ketchup, use a whisk or fork to stir together the ketchup and yogurt until the mixture is completely smooth. Add Sriracha ¼ tsp at a time until it’s as spicy as you’d like. (I used 1 tsp.)