2-toned Sweet Potato Fries & Creamy Chipotle Dip


sweet potato fries

There’s nothing more gratifying than hot, crispy french fries dipped in ketchup and mayo and mustard or whatever condiment that gives you your finger-licking fix.   Once you grab that first fry, it’s one hell of a mission to stop because it’s addictive like a drug.  News flash!  A small serving of fries average between 250-340 kcals which could mean countless steps on that dreaded treadmill.  

Well, I’ve a solution for you.  Go ahead and bookmark this recipe because the next time you crave those nasty-filled deep fried delight, come back and find this page.

These polenta-crusted, oven baked sweet potato fries will beat your French fries fixation every time with it’s deliciously clean crispiness.  Unlike regular white potatoes, sweet potatoes are packed with vitamin B6, C, D, iron, magnesium & more.  This means that they can help build healthy bones, heart, nerves, skin, teeth and immune system.  Sweet potatoes are naturally sweet-tasting but because they’re low on the glycemic index, they help to ensure balanced and regular source of energy without the blood sugar spikes that’s often linked to fatigue and weight gain.  Plus, they’re fat-free, relatively low in sodium and have fewer calories than white potatoes.

To top all this crunchy goodness off, the 1 minute creamy Chipotle dip makes for a perfect sweet & spicy condiment that will have you saying no to Ketchup & mayo.  Kiss those greasy fries good-bye and say hi to something way sweeter for both your lips and your hips.

2-toned Sweet Potato Fries & Creamy Chipotle Dip

Recipe type: Snacks, Sides, Dips, Gluten free, Low fat with Dairy free & Vegan option

Author: www.askinnydish.com

Serving: 3-4 (depending on the size of the potatoes)


    Sweet Potato Fries
  • 2 small Orange Sweet potatoes (scrubbed & sliced into long 1cm thick chips)
  • 2 small Purple Sweet potatoes (scrubbed & sliced into long 1cm thick chips)
  • 2 tbsp ground Polenta
  • 3-4 tbsp Olive oil
  • Sea Salt (according to taste)
  • ground Black pepper (according to taste)
  • Creamy Chipotle Dip
  • 3 tbsp non-fat Greek Yoghurt (Soy yoghurt if Vegan)
  • 1/2 tsp Chipotle paste (less or more according to taste)
  • 1/2 tbsp Maple syrup
  • a small squeeze of Lemon


  1. Pre-heat oven to 220c.
  2. Run the sweet potato slices under cold water in a sieve. Pat dry with tea towel and spread them out over a foil-lined baking tray.
  3. Scatter polenta, salt and black pepper over the potatoes evenly. Drizzle over with olive oil and toss everything together until all the chips are evenly coated.
  4. Bake for 30-40 minutes until the fries are golden brown and with a nice crisp.
  5. In small bowl, whisk together greek (or soy) yoghurt, maple syrup, chipotle paste and lemon juice. Transfer to a dip bowl.
  6. When the fries are ready, transfer to a plate and serve hot together with the creamy chipotle dip.


Remember to go organic as much as you can!


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