I have always enjoyed the baked sweet potato fries my mom makes, but when I tried some deep-fried sweet potato fries with a sweet dip at a restaurant, I knew I had to bring that greasy sweetness home. Mmm mmm, it was a good idea. I might have to make it again tomorrow. I have plenty of sweet potatoes since my mom gave us another 15 pounds of them! Hooray for cheap and delicious meals!
First of all, you may notice that the peeling is still on these fries – that was Bogdan’s idea, in an effort to get nutrition from the peeling. For the white sweet potatoes we could hardly tell there was peeling. For the yellow sweet potatoes, it was much more noticeable – a little chewy. We’ll probably peel them next time, but they were still fantastic.
As you can see, we fried these in our Presto frier, on high (400 degrees Fahrenheit) for several minutes, until they were tender (inside)/crispy (outside). After taking them from the frier, we turned them onto paper towels and sprinkled salt on them.
2 ounces cream cheese, softened
about 3 ounces plain Greek yogurt
2 teaspoons honey
about 3-4 teaspoons brown sugar, to taste
dash of salt
several shakes of cinnamon and nutmeg
dash of ginger
Cream all ingredients with electric mixer until homogenous.
If you want to be more healthful but still eat this delicious dip, you should probably make the baked sweet potato fries. If you do deep-fry your sweet potatoes, don’t forget to reuse your oil!