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

Our sweet and savory fries are best served with a side of creamy coconut-maple dipping sauce.

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

1

Peel sweet potatoes; cut into 1/4×1/4-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.

tip 1

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.
tip 2

If you don’t have real maple syrup for the yogurt dipping sauce, a drizzle of honey can be substituted.

Nutrition Facts are not available for this recipe