Wednesday, June 20, 2012

Oven Fried Sweet Potatoes with Sriracha Dip

When I first started this blog I wrote about my obsession with PF Changs' creamy, spicy Sriracha dipping sauce. I've more or less gotten over my obsession but still crave this yummy mayonnaise mixture a few times a month. And lately I've been making it without dragging out the blender (I'm getting lazy in my old age). Anyway, here's a great little appetizer or side dish you might want to try. It's ready in under and hour, and the sauce is almost as good as the original posted three years ago. By the way, Sriracha sauce can be found in the International aisle of most supermarkets. The brand that I buy is from Huy Fong Foods.

Oven Fried Sweet Potatoes
serves two

2 sweet potatoes, washed, peeled and sliced into 24 pieces. I like to cut the potatoes in half, then slice each half into six pieces
2 T canola oil
1/2 tsp kosher salt
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 onion powder

Creamy Sriracha Dipping Sauce
1/2 cup light mayonnaise
1-1/2 T Sriracha sauce
1 scallion chopped
1/2 tsp horseradish

Pre heat oven to 400 degrees. In large bowl combine canola oil with dry spices. Add the sliced potatoes to the bowl and coat with oil mixture. Place on baking sheet covered with foil or parchment paper. Bake 20 minutes. Turn potatoes over and cook another 15 minutes or until done.

While potatoes are cooking, make the dipping sauce. Combine all ingredients and when potatoes are done, dig in and dip away.

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