Sweet Potato Oven Fries with Skinny Horseradish Dijon Dipping Sauce
Hi, friends! It’s been a while since I’ve posted…. sorry about that! Mr. Allie and I took the kiddos to Disney for a week! It was so much fun and so exhausting! Lol. We had four days just outside of Orlando (one day per park: Magic Kingdom, Epcot, Hollywood Studios, and Animal Kingdom), and then two days were dedicated to travel. It was a fabulous trip and we did it on a tight budget. I’m thinking about maybe devoting a post to it if you think that’d be interesting??? We know lots of people who do Disney pretty frequently, and they plan everything to the nth degree, but the idea of that just totally freaked us out! This was only my second time there since I was a kid, and I just had no idea where to begin. Mr. Allie and I kept remarking to each other that it felt like such a rite of passage for us to be there with our children. I think we may have been more excited about it than the kids were! After having been there, and experienced what it was all about, we now know how we’d maybe do things differently, that is, plan it a little more. Not that we had a bad time or anything! It was truly a blast and the only possible improvement would have been to do less backtracking around/walking and riding more rides!
I had every intention of coming home and jumping right back on the blog train, but once we settled back in and unpacked/washed everything, I decided to take a little time just to recharge my batteries. I think I really needed it! Just before we left I was feeling like I was spinning my wheels, but over the last week I’ve gained a lot of clarity and a lot of inspiration.
One of the main sources of inspiration came from the folks at Chobani. Shortly after we arrived home, we received a shipment that contained mass quantities of Chobani Greek Style Yogurt! I’ve loved Chobani for a while now, and have used in it lots of recipes. But now that my fridge is bursting with the stuff, I knew I needed to come up with some more great ways to use it.
I make oven fries all the time, and I especially love to do them with sweet potatoes! They are super-nutritious (read more about that here) but I particularly love them for their flavor. I always prefer to pair them with more savory flavors, to contrast with their natural sweetness.
If you toss the sweet potato fries with some heart-healthy extra-virgin olive oil, sprinkle them with sea salt, and roast them on a lined baking sheet, they come out so crispy-caramelized and roasty!
They are perfect for dunking in this flavorful horseradish dijon dipping sauce! I also add a little garlic powder and agave nectar, to fat-free Greek-style yogurt, along with a big bunch of fresh chives.
Author: YinMom YangMom Allie
Prep time: 15 mins Cook time: 40 mins Total time: 55 mins
Serves: 4
Ingredients
- 4 small sweet potatoes, scrubbed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ cup fat-free Greek-style yogurt
- ¼ cup finely chopped fresh chives
- 1 tablespoon prepared horseradish
- 1 tablespoon Dijon mustard
- ½ teaspoon agave nectar
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425 degrees F.
- Cut the sweet potatoes into ¼” sticks and toss in olive oil and sea salt to coat.
- Arrange in an even layer on a parchment-lined baking sheet, and roast for 20 minutes.
- Flip with a spatula, and roast for another 15 minutes, or until evenly browned and crisp.
- In a medium bowl, combine the Greek-style yogurt, chives, horseradish, Dijon, agave, garlic, salt, and pepper.
- Serve the sweet potato fries alongside the horseradish Dijon sauce, for dipping.
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These make a great low-fat snack, especially at this time of year, when we are all looking for a way to slim down for the summer!
**Disclosure: Although I was gifted Greek-style yogurt by Chobani, the opinions expressed in this post are entirely my own.**
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