Goodbye, Ketchup
Everyone loves sweet potato fries, even people that claim they don’t like sweet potatoes, and the great thing is they’re popping up on menus from casual to classy all across the U.S. I love them most when they’re really, really fried and their skin gets just blistered enough to create a super crispy shell, mm mm. Perfectly fried fries hold up just right allowing them to dip properly into a ramekin of …wait..what do you dip it in? I’ve come across just about everything (excluding ketchup) and 97% of the time it’s been great (I think the sweet potato has something to do with that.) So goodbye ketchup because sassy sauces are what compliment sweets best. I’ve rounded up a couple of my favorites.
6 ounces plain, low fat yogurt

1/3 cup whole milk plain yogurt or sour cream
1 teaspoon yellow mustard
1 teaspoon curry powder
1 tablespoon brown sugar
