Sweet potato fries with Cajun dipping sauce

These veggie favourites get a flavour boost from the dip, with its combo of cool sour cream and fiery pepper.

Recipe and photo provided by CanolaInfo.org

140 cal Serves 6

Prep time 0h 10m

Cook time 0h 35m

Total time 0h 45m

generic kitchen utensils

Ingredients

1 1/2 lb (750 g) sweet potatoes, peeled, cut in half crosswise, then cut into 1/2-inch (1.25 cm) slices and finally into 1/2-inch (1.25 cm) strips (to resemble fries)
2 tbsp (25 mL) canola oil
1 tsp (5 mL) smoked paprika
1/2 tsp (2 mL) coarsely ground black pepper
3/4 cup (175 mL) fat-free sour cream
2 tsp (10 mL) Louisiana hot sauce
1 medium garlic clove, minced

Directions

Step 1

Preheat oven to 450°F (230°C). Line large baking sheet with aluminum foil.
Step 2

Place potatoes in large bowl. Drizzle canola oil over potatoes and toss gently, yet thoroughly to coat. Sprinkle with paprika and black pepper and toss gently.
Step 3

Arrange potatoes in single layer on baking sheet. Bake 30-35 minutes, stirring after 20 minutes or until beginning to richly brown.
Step 4

Remove from oven. Serve immediately for peak flavour and texture.

Nutritional information

Per serving (1 of 6)

Calories: 140
Protein: 3 g
Sodium: 230 mg
Potassium: 403 mg
Total fat: 5 g
Saturated fat: 0.5 g
Cholesterol: 5 mg
Carbohydrates: 20 g
Fibre: 2 g
Sugars: 10 g
Added sugars: 0 g

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