I don’t talk about it much on the blog but I deal with some chronic health conditions. And so, to deal with them I have tried some pretty strict diets. It seems I’m always on and off of the eating healthy train. Anyone else out there in the same boat? Well, the first time I tried a strict anti-inflammatory diet was quite a few years ago and I followed a book I read by Jessica Black N.D. called The Anti-Inflammation Diet and Recipe Book. ( if you’re looking for something similar, I recommend reading the book! of course, everyone is different and i believe you have to find what works for you. i do not condone or endorse any one diet or health treatment.)
Why am I telling you this?? Because, the BEST sweet potato fry recipe I have ever had came from that book. When my husband and I go out and order sweet potato fries we are inevitably disappointed. Nothing measures up to these. When guests come over and taste them I get rave reviews. Guys, these are soooo good. And embarrassingly easy.
Add to that, the maker of NW Elixir Sauces approached us and asked us to try his sauces and maybe write up something about them if we liked them. (look, blogging is a hard job, but someone has to do it.) So we did what we had to do and gave one of his hot sauces a try. De. LISH. It was the perfect ingredient to zjoosh up the dipping sauce.
Please try out this recipe and let us know how it is!! We hope you like it as much as us!
Sweet Potato Fries with Smoky Dipping Sauce
- 2 medium sweet potatoes
- olive oil
- 1-2 tsps dried thyme
- 1 tsp nutmeg
- sea salt
Pre-heat oven to 400 degrees. Cut sweet potato into wedges. Throw in bowl and toss with the olive oil, thyme, nutmeg and salt. Lay out on a baking sheet, making sure not to overlap the wedges. Cook for 20-25 min, take out of the oven, flip all the wedges and bake for another 10-20 min, or until brown on the edges and crispy on the outside.
For the Dipping Sauce:
- 1/4 cup mayo (or more for more sauce)
- juice of one lemon
- salt and pepper to taste
- 1 1/2 tbsp NW Elixir Hott Smoke #3
- 2 tsp honey
- 2 tsp dijon mustard
- half clove garlic minced finely
Mix and serve.