Servings: 6 servings


Sweet Potato Fries:
2 lbs sweet potatoes ends chopped off and peeled
2 1/2 Tbsp avocado oil or melted ghee, or olive oil
Salt and pepper

BBQ Ranch Dip
1 medjool date pitted and softened
1 tbsp water
1/4 cup tomato paste
3 Tbsp apple cider vinegar
1 tsp spicy brown mustard
1/2 cup homemade mayo or store bought Paleo Mayo like Primal Kitchen
1 tsp garlic powder
1 1/2 tsp onion powder
1 tsp smoked paprika
2 tsp dried chives
Salt and black pepper to taste
Dash cayenne pepper for spice optional



For fries:

Preheat your oven to 450 and line 2 baking sheets with parchment paper. Cut the peeled sweet potatoes into fry shapes 3-4″ long and 1/2″ thick.

Place cut sweet potatoes in a bowl and toss with the oil (or ghee) and sprinkle all over with salt and pepper. Arrange on the baking sheets in a single layer with no two fries touching – this will help them roast up crispy!

Place baking sheets on racks in the upper portion of your oven, and roast for 20-25 minutes until bottoms are browning (fries on the bottom rack will brown first), flip the fries using a spatula and return to a single layer. Rotate baking sheets 180 degrees AND switch oven racks (bottom sheet moves to top, top to bottom) to promote even browning.

Continue to bake another 10-15, watching closely at 10 minutes to avoid burning. Once crisp, light and browned remove from oven and allow to sit 2 minutes to cool a bit and “set” then serve hot with dip of choice.

For dip:

Meanwhile, in a high speed blender or food processor, blend the first 5 ingredients until smooth.

In a mixing bowl, whisk together the blended mixture with the remaining ingredients until fully combined. Serve as a dip with the hot sweet potato fries
Leftover dip can be covered and refrigerated for up to 3 days. Enjoy!


Original recipe credit: