Sriracha Dip with Oven Fried Sweet Potatoes

Linda Dalton

By
@Stripey

A few years ago I discovered a creamy Sriracha sauce at PF Changs and duplicated their recipe as best I could. The base of the sauce (Sriracha) is available in most grocery stores in the north east (not sure about other parts of the country), and the rest of the recipe uses items we already have in our fridge. Baked sweet potato fries are a perfect complement to this spicy, creamy sauce.


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Comments:

Serves:

2

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

2
sweet potatoes, washed and peeled
2 Tbsp
canola oil
1/2 tsp
kosher salt
1/4 tsp
ground ginger
1/4 tsp
garlic powder
1/4 tsp
onion powder

SRIRACHA MAYONNAISE

1/2 c
low fat mayonnaise
1 1/2 Tbsp
sriracha sauce
1
scallion, chopped
1/2 tsp
horseradish

Directions Step-By-Step

1
Pre heat oven to 400 degrees. Wash and peel sweet potatoes. I like to leave some of the unblemished skin on. Halve potatoes and slice into wedges. I try and get 12 slices per potato.
2
In medium size bowl, mix together canola oil and dry spices. Add sliced potatoes and coat with oil mixture. Place on foil or parchment lined baking sheet and bake 20 minutes. Turn potatoes over and cook another 15 minutes or until potatoes are cooked.
3
While potatoes are cooking, prepare the dipping sauce. Combine all ingredients (from mayo to horseradish) and when potatoes are done, get ready to dip away.

About this Recipe

Main Ingredient: Potatoes
Regional Style: Asian
Dietary Needs: Vegetarian