Sweet potatoes* are a favourite at our house. I am not fond of the usual chipotle dip that restaurants serve alongside the fries so when I tasted this unusual dip, I took note and decided to make it at home.
These fries are oven baked so they may not be crispy like the ones the restaurants serve but the flavour is amazing and the dip just makes them better.
Ingredients for the Maple Bacon Dip: (Dip for 8 people)
- 1 250 g. package cream cheese at room temperature
- 2 Tablespoons mayonnaise
- 2-3 tablespoons maple syrup
- 1-2 drops liquid smoke
- 1/4 cup prefried and finely crumbled bacon
Method for the Dip:
- Beat cream cheese until smooth.
- Add mayonnaise and mix well.
- Beat in maple syrup and liquid smoke. (be sparing with the liquid smoke as it tends to intensify as the dip sits)
- Stir in crumbled bacon and refrigerate until serving.
Ingredients for the fries:
- Several large sweet potatoes (I use the long orange fleshed ones)
- olive oil - 1-2 tablespoons, depending on how many sweet potatoes you use.
- Kosher salt
Method for the fries:
- Set oven to 425º F.
- Line a large baking sheet with parchment paper.
- Peel sweet potatoes and cut into 1/2" slices.
- Stack slices and cut into 1/2" sticks.
- In a large bowl, toss with just enough olive oil to lightly coat the fries.
- Sprinkle with Kosher salt.
- Lay sweet potato fries evenly on pan, leaving space between them
- Bake for 15 minutes at 425º.
- Using a large metal spatula, carefully turn the fries over and bake another 5-10 minutes. They should get a bit brown on the ends.
- Remove to serving dish and serve with Maple Bacon Dip.
* Sweet Potatoes come in 2 colours - the lighter ones have a yellow flesh and are a bit drier and less sweet tasting than the darker ones with the orange flesh.
Although we often use the words 'sweet potato' and 'yam' interchangeably, according to Google, true yams are another vegetable altogether and not even in the same family as sweet potatoes.