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

Our sweet and savory fries are best served with a side of creamy coconut-maple dipping sauce. MORE + LESS -

Brooke Lark

May 29, 2013

sweet potatoes

eggs

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

cups coconut oil (for frying)

containers (6 oz each) Yoplait® Original 99% Fat Free coconut cream pie or French vanilla yogurt

tablespoons real maple syrup

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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.
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.
3

Heat coconut oil in 10-inch skillet over medium heat.
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.
5

Place yogurt in medium serving bowl. Drizzle with maple syrup. Serve hot fried sweet potatoes with dip.

To allow even cooking of sweet potatoes, cut them into long, thin fries. Thicker cut sweet potatoes may need to be baked in a 400°F oven for 10 to 12 minutes longer to ensure a crisp-tender final product.
If you don't have real maple syrup for the yogurt dipping sauce, a drizzle of honey can be substituted.