When I made Tex-Mex Chicken Burgers the other night, I made these Baked Sweet Potato Fries with Chipotle Ranch Dressing to go with them. The combo was a no-brainer. The only difficulty was deciding whether to dip the fries into the dressing or drip the dressing over the fries, so I did both... naturally.
Baked Sweet Potato Fries with Chipotle Ranch Dressing
from Food.com
Serves 4
For the Chipotle Ranch Dressing:
3/4 cup mayonnaise
3/4 cup sour cream (I used low fat)
2-3 canned chipotle peppers with 1 tablespoon sauce
1 tablespoon lime juice
1 small bunch of chives
Small handful of coriander
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 cup buttermilk
For the Sweet Potato Fries:
3-4 tablespoon coconut oil
500g sweet potatoes
1 teaspoon ancho chilli powder
2 teaspoon chilli powder (or more or less depending on how hot you like your fries)
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/8 teaspoon garlic powder
Pinch of cinnamon
Pinch of salt and black pepper
Make the Dressing:
Place all dressing ingredients except the buttermilk in a blender. Blend for 10 seconds. Check consistency and blend in buttermilk if desired (less buttermilk for dipping, more for dressing).
Make the Fries:
Coat a baking tray with 3 tablespoons of oil, adding the last tablespoon if necessary.
Preheat the oven and baking sheet to 225. (This is a little over the smoking point of moist cooking oils, including coconut. You want enough to nicely coat the baking sheet, not pool - this will keep it from smoking too much.)
Peel and slice the sweet potatoes into 5mm.
In a large zip-lock bag, mix the dry spices together.
Add the sweet potato fries, zip close, and shake to coat the fries evenly. This is what they call "Shake and Bake" in all the best restaurants.
Carefully put the fries onto the baking sheet and bake for about 20 minutes, flipping halfway through - this is easier to do by shaking the pan if you place the fries parallel to the long side of the pan, a couple of back-and-forth shakes and you're done.
Turn on the grill (broiler) for the last 1-2 minutes, just until the tips of the fries begin to turn black. Don't walk away - they can burn in no time.
Transfer to a paper towel-lined plate in a single layer until ready to serve.
Your sweet potato fries look absolutely perfect! And that dressing... I'll take an enormous bowl of that please and thank you!
ReplyDeleteIt looks so good!!! Oh my god with your burgers...yum. I'm gonna try your dressing, I love ranch dressing :)
ReplyDeleteHey Little Kitchie. I've dressed my coleslaw and potato salad with the Chipolte Ranch Dressing so far... and still finding uses for it.
ReplyDeleteI love ranch dressing too Gabrielle. The smokiness and spikiness of the chipotle gives this one a nice kick.
ReplyDeleteWhere do you get your chipotles?
ReplyDeleteHey Sarah. I buy them online at Monterey Mexican Foods. I buy all my Mexican supplies there. I know it's a bit of a palaver, but it's the easiest way to get them. I've searched all over Melbourne with no luck. They keep telling us that Mexican food is "the next big thing" here, but until I see Chipotles en Adobos on the shelf at Woolies, I don't buy it (pun intended). But I'll still keep my fingers crossed. If I find them anywhere I can buy them off the shelf, I'll let you know.
ReplyDelete