Sweet potato juliennes with sauce

Sweet potato juliennes should be easy for you to figure out: cut your sweet potato into thin slices, then thinly slice them again lengthwise to get very skinny fries (unless you have a mandolin or a food processor that can do it for you).

Toss them with a blend of spices.   I tend to favour eastern spices and I load them on, toss the juliennes with the spice mix, and then drizzle a bit of oil and toss again.    Cook in a hot oven for 20-30 minutes.   (I like when the ones on the edge become slightly burnt, but you may prefer to take them out sooner).

Dipping sauce is simply something to counter the hot spicy-ness of the juliennes.

tonight I mixed:

  • a tablespoon of fresh chopped basil
  • a quarter teaspoon of veg bouillon powder
  • sour cream
  • a dash of mayo
  • and a hint of cayenne pepper.
The sauce was the best part of the meal, in my opinion. 😉

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