Ingredients
- 1 1/2 lb/750 g sweet potatoes, peeled, cut in half crosswise, then cut into 1/2-inch (1.25 cm) slices and finally into 1/2-inch (1.25 cm) strips (to resemble fries)
- 2 Tbsp canola oil
- 1 tsp smoked paprika
- 1/2 tsp coarsely ground black pepper
- 1/4 tsp salt
Cajun Dipping Sauce
- 3/4 cup fat-free sour cream
- 1 Tbsp Louisiana hot sauce
- 1 medium garlic clove, minced
Instructions
- Preheat oven to 450 °F (230 C). Line large baking sheet with aluminum foil.
- Place potatoes in large bowl. Drizzle canola oil over potatoes and toss gently, yet thoroughly to coat. Sprinkle with paprika and black pepper and toss gently.
- Arrange potatoes in single layer on baking sheet. Bake 30-35 minutes, stirring after 20 minutes or until beginning to richly brown.
- Remove from oven and sprinkle evenly with salt. Serve immediately for peak flavor and texture.
Recipe and Photo Courtesy of CanolaInfo.org
