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.

6 servings / 45 min

Prep 10 min / Cook 35 min

  • 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

Cajun dipping sauce

  • 3/4 cup (175 mL) fat-free sour cream
  • 2 tsp (10 mL) Louisiana hot sauce
  • 1 medium garlic clove, minced
  • Preheat oven to 450°F (230°C). Line large baking sheet with aluminum foil.
  • 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.
  • Arrange potatoes in single layer on baking sheet. Bake 30-35 minutes, stirring after 20 minutes or until beginning to richly brown.
  • Remove from oven. Serve immediately for peak flavour and texture.
Nutritional info per serving (1 of 6)
  • Calories: 140
  • Protein: 3 g
  • 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
  • Sodium: 230 mg
  • Potassium: 403 mg

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