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Sassy Sugar Cinnamon Sweet Potato Fries with Creamy Coconut Maple Dipping Sauce

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Brooke Lark
Updated May 29, 2013
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Our sweet and savory fries are best served with a side of creamy coconut-maple dipping sauce.

Sassy Sugar Cinnamon Sweet Potato Fries with Creamy Coconut Maple Dipping Sauce

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 2 sweet potatoes
  • 2 eggs
  • 2 tablespoons milk
  • 1 1/2 cups Original Bisquick™ mix
  • 1/3 cup cornstarch
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 4 1/2 teaspoons ground cinnamon
  • 2 cups coconut oil (for frying)
  • 2 containers (6 oz each) Yoplait® Original 99% Fat Free coconut cream pie or French vanilla yogurt
  • 2 tablespoons real maple syrup

Instructions

  • Step 
    1
    Peel sweet potatoes; cut into 1/4x1/4-inch strips. In large bowl, beat eggs and milk with whisk. Add potato strips; stir to coat completely.
  • Step 
    2
    In pie plate, place Bisquick mix and cornstarch. In small bowl, stir together sugar, salt and cinnamon. Add 2 tablespoons of the sugar-cinnamon mixture to the Bisquick mixture; stir until combined. Set aside remaining sugar-cinnamon mixture.
  • Step 
    3
    Heat coconut oil in 10-inch skillet over medium heat.
  • Step 
    4
    Remove sweet potatoes from egg mixture; coat with Bisquick mixture. Place 15 to 20 strips of coated sweet potatoes in hot oil; fry until golden brown. Remove potatoes from oil; place on plate lined with napkins or paper towels. Sprinkle fries with 1/2 tablespoon of the remaining sugar-cinnamon mixture. Fry remaining sweet potatoes until all sweet potatoes are fried, coating with sugar-cinnamon mixture as soon as they come out of the hot oil.
  • Step 
    5
    Place yogurt in medium serving bowl. Drizzle with maple syrup. Serve hot fried sweet potatoes with dip.

Nutrition

Nutrition Facts are not available for this recipe

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