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

  • Prep 25 min
  • Total 25 min
  • Servings 4

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

Steps

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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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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