Sweet Potato Fries with Jalapeño-Onion Ranch Dip

2 Reviews
Recipe courtesy of Patricia from Grab a Plate on behalf of Hidden Valley
  • Prep 10 m
  • Cook 25 m
  • Total 35 m
Servings: 2–4


  • 4 large sweet potatoes, peeled and ends trimmed
  • tablespoons olive oil
  • 1 packet Hidden Valley® Greek Yogurt Salad Dressing Mix
  • 1 cup plain Greek yogurt
  • 1/3 cup cream cheese, softened
  • 3 tablespoons shredded Parmesan cheese
  • 4 green onions, ends trimmed, chopped
  • 1 jalapeño, seeds and membrane removed, diced small
  • shredded Parmesan and fresh parsley for garnish
  • salt and pepper for seasoning


  1. 1. Add the mix from the packet to a medium bowl. Combine with the Greek yogurt, softened cream cheese, Parmesan cheese, the green onions and jalapeño. Toss to combine.
  2. 2. Refrigerate until ready to serve.
  3. 3. Preheat the oven to 400°F. Line baking sheets with parchment paper and set aside.
  4. 4. Slice the sweet potatoes in half lengthwise, then slice each half lengthwise again. Cut the potatoes into 1/4-inch-thick matchsticks. Pat them dry with a paper towel.
  5. 5. Toss the cut potatoes with the olive oil and season with salt and pepper. (You may need to do this in two batches.)
  6. 6. Add the potatoes to the baking sheets in a single layer. Bake for 15–25 minutes (depending on your oven), tossing them several times as they cook.
  7. 7. Bake until tender and golden. Remove from the oven and allow the sweet potatoes to cool slightly before serving.
  8. 8. Add to a plate and garnish with the shredded Parmesan and fresh parsley.
  9. 9. Serve with the Jalapeño-Onion Ranch Dip.

    Add a mix of root vegetables with these sweet potatoes for a colorful, earthy blend of fries. Parsnips and celery root cook at the same rate and would make a great accompaniment to this dish.

• For safe meat preparation, reference the USDA website.

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