Creole Sweet Potato Fries – Thick-cut sweet potato fries get a dusting of cayenne pepper and sea salt for a good ol’ Creole kick. A side of Creole dipping sauce makes for a spicy-sweet and sour Southern side dish.
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NOTE: This is a restaurant-quality recipe and may have ingredients or quantities that are not available to the general public. It is meant to be used as inspiration, although those in foodservice are welcome to use the recipe as is. Contact information for ordering is available through the manufacturer’s link.
- CREOLE DIPPING SAUCE
- 2 cups chopped celery
- 1 cup chopped onion
- 1 tbsp minced garlic
- 3 tablespoons vegetable oil
- 2 quarts canned diced tomatoes
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon cayenne pepper
- 1 cup minced scallions
- 1 In a skillet sauté celery, onion and garlic in oil until onion is tender.
- 2 Add diced tomatoes, Worcestershire sauce and seasonings.
- 3 Bring mixture to boil, reduce heat and simmer 30 minutes, or until mixture begins to thicken.
- 4 Stir in scallions; return to boil. Serve hot or cold.
- 6 SERVING SUGGESTION: Cook 6oz of Harvest Splendor® Maxi Cut Sweet Potato fries according to package directions, dust with cayenne pepper and sea salt. Serve with 2oz of Creole dipping sauce for a spicy and sweet side dish.