Baked Sweet Potato Fries With Chipotle Ranch Dressing

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 cup mayonnaise (low fat is fine)
• 3/4 cup sour cream (low fat is fine or replace half with greek yogurt)
• 2 -3 chipotle peppers (canned with 1 tbsp sauce)
• 1 tablespoon lime juice
• 1 bunch chives
• 1 handful cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 c- 1/2 c buttermilk (optional)
• 3 -4 tablespoons coconut oil (any oil)
• 1 lb sweet potato (2 medium, no longer than 5 or 6 inches long)
• 1 teaspoon dried ancho chile powder
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon garlic powder
• 1 dash cinnamon
• 1 pinch salt
• 1 pinch pepper

Recipe

• 1 to make dressing: place all ingredients except the buttermilk in the blender. blend for 10 seconds. check consistency and blend in buttermilk (less buttermilk for dipping, more for dressing). store in an air-tight jar in the fridge for a week or more.
• 2 to make the fries: coat a baking sheet with 3 tablespoons of oil, adding the last tablespoon if necessary.
• 3 peel and slice the sweet potatoes into 1/4 inch sticks (no longer than 5 inches long).
• 4 in a large zipper bag mix the dry spices together. (i skipped the zipper bag and mixed everything in a large bowl). add the sweet potato fries and shake the fries to coat evenly (i added a tad bit of oil to the fries in the bowl and the spices stuck nicely).
• 5 carefully put the fries onto the baking sheet and bake for 20 minutes, flipping halfway through.
• 6 turn on the broiler for the last 1 to 2 minutes, just until the tips of the fries begin to turn black. don't walk away--they can burn in no time.
• 7 transfer to a paper towel-lined plate in a single layer until ready to serve. (i also skipped the paper towel because they weren't greasy and i thought it was unnecessary. plus they disappeared so fast that was a pointless step in my opinion.).