Once upon a time, my friend Andrea introduced me to these Baked Sweet Potato Fries with Honey-Lime Dip from Our Best Bites…and I fell in love. Because oh my GOSH. The spices on the sweet potato fries are perfectly lovely, but the dip–oh, the dip!–is what really gets me. The flavors in it are perfect (IF you use fresh parsley), and what’s more, it’s mostly yogurt, which means you can basically eat it with a spoon and not feel guilty about it. What’s not to love?
So here’s the thing. If you follow the recipe exactly (being VERY generous with the FRESH parsley, if you’re me), these are absolutely wonderful. BUT.
They’re kind of a lot of work. Which, if you have a sous chef, or are cooking with someone, is totally cool. If you’re cooking by yourself, however, and you need to feed your family with what you’re making, then these are a labor-intensive side dish. (An appetizer would be a different thing entirely, but I don’t make a lot of appetizers to be consumed at home, and these would not travel well; you’d have to bake them on site.) Which is why I cheat.
Yes, the spices on the fries are amazing, and they taste best when you make them from scratch. IF, however, you’re pressed for time, you can make them with frozen sweet potato fries. If you’re lazy (or have four kids, one of them a 2-month-old) and love the dip best, just make the fries plain. If you’ve got a little extra time and motivation (or in other words, you are sleeping through the night more often than not, in which case I’m jealous), toss the frozen fries in the spice mixture. Either way will be tasty, even if it’s not quite the same.
About the dip, by the way. I can’t stand the taste of plain yogurt, and I still love this stuff, so don’t let that stop you. And it’s between you and your feelings for parsley, ultimately, but I use about 1/4 C of snipped fresh Italian parsley. It makes me happy.