One of my favorite restaurants serves sweet potato fries (deliciously fried, not baked) with an amazing chipotle aioli sauce.
Since we don’t go out to eat often, I’ve long tried to replicate this delicious appetizer. Last year, I made a crispy baked sweet potato fry by using a breading. I also made a sour cream dip that was spicy and good, but a bit of a shortcut.
This year I moved back to the basics, with a simple baked fry (sadly not crispy, by tasty nonetheless) and a chipotle dip that is just as easy, but much tastier than my last attempt. The chipotle peppers add a heat that blends beautifully with the sour cream (if you’re sensitive to heat, I recommend using less chipotle pepper).
This is definitely going to be our new go to sweet potato fry dip. Now if only I could bake up a crispy sweet potato fry! Any suggestions?
*The dip can be eaten right away, but the flavors will mellow and the dip will become spicier as it rests.
*To tone down the spiciness, use just one chipotle pepper instead of two.
*If you have buttermilk on hand, use 2 tablespoons of buttermilk in place of the milk and buttermilk powder
*To make the sweet potato fries, I used this method, replacing the white potatoes with sweet potatoes. These were seasoned with 1 tsp Lawry’s Seasoning Salt and ¼ tsp garlic powder (in addition to the corn starch & olive oil in the recipe). Bake for about 20 minutes.
Chipotle Sour Cream Dip
Adapted from Confections of a Foodie Bride
¼ cup Reduced Fat Mayo with Olive Oil
¾ cup Low Fat Sour Cream
2 canned chipotle peppers in adobo sauce (1 tbsp of the sauce)
Small handful of chives (about 2 tbsp)
Small handful of cilantro (about 2 tbsp)
1 clove garlic (½ tsp minced garlic)
½ tsp sea salt
¼ tsp black pepper
1 tbsp cultured buttermilk powder
2 tbsp lowfat milk
Combine all of the ingredients in a blender or mini food processor and pulse until smooth. Serve with sweet potato fries. Store any leftovers in an air tight jar in the refrigerator for a week.