Make: Sweet Potato Fries with Peanut-Coconut Dip

fries

We’re going waaaay back for this recipe, guys—way back to high school. Back then, one of my best friends informed me that sweet potatoes roasted and topped with a big scoop of peanut butter was one of her favorite snacks, and since then the combination has intrigued me. I guess I could have just tried her method, but no—I wanted to recreate the flavors in a whole new way.

So when my friend’s unusual sweet-potato snack idea recently popped into my mind, I couldn’t wait to set into motion my idea for sweet potato fries with a peanut-coconut dip. I figured it might just make for the perfect holiday-party appetizer—and, guys, I’m preeeeetty sure I nailed it here.

If you’re traveling for a party and won’t have an oven at your disposal, serve the dip crudite-style with red bell pepper strips, Belgian endive and carrots. If you’re at home, roast up some crispy, creamy sweet potato fries and you’ll have your friends knocking elbows at the appetizer table. Just a suggestion: Double the dip recipe and toss leftovers with cooked spaghetti for some out-of-this-world Thai peanut noodles!


Sweet Potato Fries with Peanut-Coconut Dip
Serves 10

For the fries
3 sweet potatoes, peeled, cut into 4 inch long by ½ inch thick fries
2 tbsp. canola oil
1 tsp. kosher salt
¼ tsp. pepper

For the peanut-coconut dip
½ c. canned light coconut milk
½ c. peanut butter
1 tbsp. rice vinegar
1 tbsp. honey
1 tsp. soy sauce
1 tbsp. grated fresh ginger
1 tbsp. minced garlic
½ tsp. crushed red pepper flakes
2 tbsp. finely chopped cilantro

Method
1. Preheat oven to 450 degrees. Toss sweet potatoes with oil and spread on a foil-lined baking sheet. Sprinkle with salt and pepper.
2. Bake for 30 minutes, stirring occasionally, until crunchy and browning in places.
3. Meanwhile, make the dip. Whisk coconut milk, peanut butter, vinegar, honey, soy sauce, ginger, garlic and red pepper flakes in a medium mixing bowl until smooth.
4. Add cilantro and stir to combine. Serve or cover with plastic and refrigerate if planning to serve later.

Per serving (with dip): 228 calories, 12 fat grams (including 4.2 saturated fat), 331 milligrams sodium, 26 grams carbs, 4.2 grams dietary fiber, 3.7 grams sugar, 4.8 grams protein.

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Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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