Ingredients
Sweet Potato Fries:
- 2 lbs sweet potatoes ends chopped off and peeled
- 2 1/2 Tbsp avocado oil or melted ghee, or olive oil
- Salt and pepper
BBQ Ranch Dip
- 1 medjool date pitted and softened
- 1 tbsp water
- 1/4 cup tomato paste
- 3 Tbsp apple cider vinegar
- 1 tsp spicy brown mustard
- 1/2 cup homemade mayo or store bought Paleo Mayo like Primal Kitchen
- 1 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp smoked paprika
- 2 tsp dried chives
- Salt and black pepper to taste
- Dash cayenne pepper for spice optional
Instructions
For Fries:
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Preheat your oven to 450 and line 2 baking sheets with parchment paper. Cut the peeled sweet potatoes into fry shapes 3-4" long and 1/2" thick.
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Place cut sweet potatoes in a bowl and toss with the oil (or ghee) and sprinkle all over with salt and pepper. Arrange on the baking sheets in a single layer with no two fries touching - this will help them roast up crispy!
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Place baking sheets on racks in the upper portion of your oven, and roast for 20-25 minutes until bottoms are browning (fries on the bottom rack will brown first), flip the fries using a spatula and return to a single layer. Rotate baking sheets 180 degrees AND switch oven racks (bottom sheet moves to top, top to bottom) to promote even browning.
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Continue to bake another 10-15, watching closely at 10 minutes to avoid burning. Once crisp, light and browned remove from oven and allow to sit 2 minutes to cool a bit and “set” then serve hot with dip of choice.*
For Dip:
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Meanwhile, in a high speed blender or food processor, blend the first 5 ingredients until smooth.
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In a mixing bowl, whisk together the blended mixture with the remaining ingredients until fully combined. Serve as a dip with the hot sweet potato fries
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Leftover dip can be covered and refrigerated for up to 3 days. Enjoy!
Recipe Notes
*If you aren’t serving right away, you can keep fries crisp in a 250-300 degree oven until ready to serve, no more than 20 mins. To reheat/re-crisp the leftovers, place on a parchment lined baking sheet in 325 oven until hot and crispy.