Sweet Potato Fry Wedges with Blue Cheese Dipping Sauce
Okay, if you think you love sweet potato fries, I have just upped the ante. It’s truly quite a small revelation. One that I made a while back when I ran out of olive oil and used coconut oil to brush my sweet potatoes with instead. I love coconut oil. I love olive oil. But never before had I brushed my mediocre sweet potatoes with coconut oil and found the holy grail of oh so simple combinations. I don’t know what it is about this beautifully simplistic substitution… but it put sweet potatoes back on the map for me! I was like wow, you’re a contender now! Even when I serve a beautiful cut of Filet Mignon, I serve sweet potato wedges with it. So “You Go Glen Coco[nut oil]”!
And who doesn’t love blue cheese sauce? I mean. I guess some people do not. Weirdos. And you can serve a chipotle ranch, spicy ketchup or kitty litter with yours. That is your call. But I think my happy little combination here will suit you just fine if I do say so myself. And take my word for it! I know what I am saying. (ISH)
This recipe will serve 6-8 as a side dish of “fries:
6 medium sweet potatoes
3-4 tbsp coconut oil
Peel and cut your sweet potatoes into wedges. Some of mine were like thick fries as there was no logical way to make them into a “wedge”. But you can cut them however you choose.
Arrange them on a silicone mat (on top of a large baking sheet). I had to use 2 cooking sheets in order to get them all on there how I wanted.
With a basting brush, brush the wedges with the melted coconut oil (I typically put mine in a ramekin and microwave it for 20-30 seconds). Go ahead and give some a flip or a poke. The oil will continue to melt and seep onto the underside of the potato. (Leave roughly 1 tbsp of coconut oil left in your container. You will use it later to brush on the sweet potatoes as you flip them.)
Generously sprinkle salt, garlic powder and the slightest bit of cayenne over all of the potatoes.
Bake at 400 degrees for 20 minutes.
Flip them (you don’t have to get every single one) and baste with the rest of the coconut oil.
Bake for an additional 10-15 minutes. If they’re looking done (crispy and brown) go ahead and take them out. If they’re mushy, cook them longer.
For the Buttermilk Gorgonzola Dipping Sauce:
¾ cup buttermilk
½-3/4 cup gorgonzola
¼ cup sour cream
1 tsp garlic paste
¼ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes
Mix all ingredients, except for the gorgonzola together in a bowl. When they are well mixed, add the gorgonzola and stir again.