You know I’m all about eating the things we want because in my experience, restricting leads to unhealthy behavior and stronger cravings eventually. I love making healthier versions of foods I used to deem “off limits” which is what I did here. I make these sweet potato fries MULTIPLE times a week and this VEGAN BUFFALO RANCH DIP seriously takes them to the next level! The dip is sugar free, dairy free and very full of deliciousness. I used Primal Kitchen buffalo sauce which is made with cashew butter and avocado oil!
INGREDIENTS:
2 sweet potatoes
1 cup plain yogurt of choice (I used vegan)
2 tbsp vegan mayo (I used Primal Kitchen)
1/4 cup Primal Kitchen buffalo sauce
Olive oil
Salt
DIRECTIONS:
Preheat oven to 425 degrees Fahrenheit
Cut sweet potatoes into wedges about 1/2 inch thick
Brush lightly with olive oil (you do not want to use a lot or they’ll get soggy!)
Arrange them on a lined baking sheet making sure there is ample space between them, otherwise they may not get crispy
Bake for 20 minutes
Remove, mash them slightly using a fork and continue baking until crispy and brown at the edges (you can also pop them in the air fryer for MAX crispiness!)
Separately, blend yogurt, mayo and buffalo sauce until smooth
Garnish with dill or parsley
