- ROASTED SWEET POTATO FRIES:
- 2 pounds sweet potatoes, washed and cut into 1-inch-thick wedges
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon sliced scallion greens (optional)
- VIETNAMESE DIPPING SAUCE:
- 2 teaspoons grated garlic
- 1/2 teaspoon hot chili sauce (we used Sambal Oelek)
- 1/4 cup Splenda® No Calorie Sweetener, Granulated
- 3 tablespoons fresh lime juice
- 1/4 cup rice vinegar
- 2 teaspoons fish sauce
- CREAMY SPICY SAUCE:
- 1/2 cup light mayonnaise
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 tablespoon sliced scallion greens
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 4 teaspoons hot chili sauce
- Preheat oven to 425 degrees F. In a bowl, toss potato wedges with oil and season with salt and pepper. Place on a baking sheet in a single layer so that potatoes are not overlapping. Cook on one side until browned, about 20 minutes. Turn and cook on second side for an additional 10 minutes, or until wedges can be pierced with the tip of a paring knife. Serve warm or at room temperature with dipping sauces (see below). Garnish with sliced scallions if desired.
- While potatoes are baking, make dipping sauces. For Vietnamese Dipping Sauce: In a small bowl, combine garlic, chili sauce, SPLENDA(R) Granulated Sweetener, lime juice, rice vinegar, and fish sauce. For Creamy Spicy Sauce: In a small bowl, combine mayonnaise, garlic, ginger, scallions, SPLENDA(R) Granulated Sweetener, and chili sauce. Stir each sauce before serving.