Infusion Revolution: Sweet Potato Fries with Tangy Infused Dipping Sauce
The not-so-french fry is widely known as a staple in American cuisine. Its lesser-loved but still popular cousin, the sweet potato fry, also runs rampant across the menus of America. Today we’re going to hang with the extended family and take you through a recipe for oven-baked sweet potato fries with one of my favorite saucy accompaniments. It’s an adventurous array of flavors but if you like sweet potato fries and tangy mustard-y sauces you’ll want to give this a try.
DISCLAIMER: No element of this blog post should be interpreted as medical advice. You must consult a licensed dispensary pharmacist to determine the proper dosing regimen for your condition.
Ingredients:
Sweet Potato Fries
2 medium-large sweet potatoes
1/2 tsp salt or more to taste
1 tbsp cornstarch
2 tbsps cooking oil ( I like grapeseed oil due to its mild taste and high smoke point, but olive oil is good too)
Optional:
1/2 tsp chili powder
1/4 tsp ground pepper
1/2 tsp garlic powder
Infused Greek Yogurt Sauce
1/2 cup of plain unsweetened greek yogurt
1 tbsp of raw pressed garlic (1-2 cloves)
1 tbsp of spicy brown mustard
A pinch of salt to taste
A pinch of pepper to taste
Your pharmacist recommended dose of Theraplant Oral Solution
(Optional) 1/2 tbsp of horseradish for an extra kick
Instructions:
Fries
Preheat the oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper and set aside.
Peel the sweet potatoes and cut them into 1/4” thick slices, about 3.5” long. It’s important to keep the fry slices around the same size so that they bake evenly. Add all of the slices to a large mixing bowl.
Combine the salt and cornstarch and add to the large bowl. Gently toss the fries until all of the fries are completely coated. Once the fries are coated, add the cooking oil and toss again. You want the fries to be coated enough so that you cannot see cornstarch on the surface.
Pour half of the fries onto one lined baking sheet and half on the other. Space them out evenly so that none of the fries are touching each other (this is crucial to getting them to crisp up). Bake for 20 minutes.
While the fries are in the oven, feel free to move on to making the sauce!
After 20 minutes, flip the fries over, keeping them evenly spaced. Move any particularly crisped fries to the outside of the pan (if there are any). When putting the fries back in the oven, switch positions, so whichever baking sheet was on top will now be on the bottom & vise versa.
Bake for another 10 minutes, or until the fries are crispy. Keep an eye on them so they don’t burn!
Remove fries when they are crispy enough for your liking and toss with pepper, garlic powder & chili powder if desired. Serve warm.
Sauce
Peel and crush the garlic clove in a garlic press. If you don’t have a garlic press, then chop the garlic as small as possible.
Add the yogurt, garlic, salt, pepper, mustard, and (optional) horseradish to a bowl and mix to combine.
Add your pharmacist recommended Theraplant Oral Solution dose and mix well to ensure proper homogenization.
Dip fries and enjoy!
