We have previously discussed my
obsession love for homemade ranch dressing. Or straight-off-the-shelf-in-a-squeeze-bottle ranch dressing. And I know you guys love it, too – it’s consistently in the top 10 recipes visited here.
And if you like the spicy, smokey flavors of chipotle peppers, you’re going to love this version, too.
We’ve been keeping a jar of Chipotle Ranch Dressing in the fridge lately, instead of the regular ranch or my absolute favorite – Chuy’s-inspired creamy jalapeno.
The spicy, smokey flavors transform a boring grilled chicken salad into a reason to actually crave salad. Because I just don’t do that normally. We use it instead of mayo or mustard on our Texican burgers. And the cool, spicy sauce makes a rockstar dipper for sweet potato fries.
We bake our sweet potato fries in a spice mix. I don’t like to coat them with anything else and have gotten pretty good results (read: not floppy fries) using the method below. But a naked sweet potato fry will never, ever be crispy like a white potato fry. A fact I’ll happily accept as long as there’s a bowl of chipotle ranch nearby.
Baked Sweet Potato Fries with Chipotle Ranch Dressing
Ranch dressing infused with smokey, spicy chipotle peppers is the perfect dipper for baked sweet potato fries.
- For the chipotle ranch dressing:
- 3/4 cup mayo (low fat is fine)
- 3/4 cup sour cream (low fat is fine, I replace half or all with fat-free Greek yogurt)
- 2-3 canned chipotle peppers with 1 Tbsp sauce
- 1 Tbsp lime juice
- 1 small bunch of chives
- Small handful of cilantro
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 to 1/2 cup buttermilk (optional)
- For the sweet potato fries:
- 3-4 Tbsp oil (coconut recommended)
- 1 lb sweet potatoes (2 medium, no longer than ~5-6 inches long)
- 1 tsp ancho chile powder (substitute regular chile powder if you can
- 2 tsp chile powder
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/8 tsp garlic powder
- Dash of cinnamon
- Pinch of salt and black pepper
- To make the dressing, place all dressing ingredients except the buttermilk in a blender.
- Blend for 10 seconds. Check consistency and blend in buttermilk if desired (less buttermilk for dipping, more for dressing).
- Store in an air-tight jar in the fridge for a week or more.
- To make the fries, coat a baking sheet with 3 Tbsp of oil, adding the last Tbsp if necessary. (I like the flavor of coconut oil with sweet potato fries).
- Preheat the oven and baking sheet to 450. (This is a little over the smoking point of moist cooking oils, including coconut. You want enough to nicely coat the baking sheet, not pool - this will keep it from smoking too much.)
- Peel and slice the sweet potatoes into 1/4-inch sticks (no longer than ~5 inches long).
- In a large zipper bag, mix the dry spices together.
- Add the sweet potato fries, zip close, and shake to coat the fries evenly.
- Carefully put the fries onto the baking sheet and bake for ~20 minutes, flipping halfway through - this is easier to do by shaking the pan if you place the fries parallel to the long side of the pan, a couple of back-and-forth shakes and you're done.
- Turn on the broiler for the last 1-2 minutes, just until the tips of the fries begin to turn black. Don't walk away - they can burn in no time.
- Transfer to a paper towel-lined plate in a single layer until ready to serve.
Yields: ~4 servings of fries and ~2 cups of dressing
Estimated time: 35 minutes