Here's the last of my Super Bowl snacks this season. I loved this idea from Noble Pig (Cathy posts the best appetizers!) as it's a reasonably healthy appetizer. And contrary to what Cathy says in her recipe, Fry Sauce is NOT available in every grocery store. Certainly not in South Florida and I have a feeling it's something available only in the western U.S. I learned a lot about Fry Sauce this week, which I had never heard of before and three different grocery store managers (including Whole Foods) merely looked blank and kept trying to send me to oils for use in woks.
Of course I finally discovered you can order it HERE, but rather than go to these drastic measures, a reasonable facsimile is Thousand Island Dressing. Sort of....well anyway, close enough. So I made a small amount: 3 tablespoons mayo to 1 tablespoon chili sauce. I would have added some other seasonings, but there are plenty already in this dip. You could also use light mayo and light sour cream to cut back on the calories. Can you tell I like my roasted potatoes brown and crunchy?
BTW: do you like hot? This dip is HOT!
Roasted Sweet Potatoes and Yams with Dipping Sauce
From Noble Pig
5 medium sweet potatoes and yams, peeled and cut into 3" pieces
Kosher salt & black pepper
1/4 cup sour cream
1/4 cup mayonnaise
3 T Fry sauce (in every grocery store in the condiment aisle)
1 T fresh oregano, finely chopped
2 tsp onion powder
1 tsp chipotle chili powder (chipotle gives the smoky flavor)
1 tsp garlic, finely minced
1/4 tsp cayenne
Preheat oven to 450. Place sliced potatoes into a bowl and coat with some olive oil. Use your hands to rub the oil into each piece. Sprinkle with Kosher salt and pepper. Place them on baking tray that has been coated with cooking spray. Bake for 20-30 minutes, or until edges are brown and potatoes are fork tender. (Baking time is really going to depend on your oven.)
While the potatoes are baking, combine sour cream, mayonnaise, Fry sauce, oregano, onion powder, chili powder, garlic, cayenne, 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper.
Serve the potatoes on a platter with the sauce.