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Sassy Sugar Cinnamon Sweet Potato Fries with Creamy Coconut Maple Dipping Sauce


Our sweet and savory fries are best served with a side of creamy coconut-maple dipping sauce.

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  • 2 2 2 sweet potatoes
  • 2 2 2 eggs
  • 2 2 2 tablespoons milk
  • 1 1/2 1 1/2 1/2 cups Original Bisquick™ mix
  • 1/3 1/3 1/3 cup cornstarch
  • 1/2 1/2 1/2 cup sugar
  • 1 1/2 1 1/2 1/2 teaspoons salt
  • 4 1/2 4 1/2 1/2 teaspoons ground cinnamon
  • 2 2 2 cups coconut oil (for frying)
  • 2 2 99% containers (6-ounces each) Yoplait® Original 99% Fat-Free coconut cream pie or French vanilla yogurt
  • 2 2 2 tablespoons real maple syrup


Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from


Step 1

Peel sweet potatoes; cut into 1/4x1/4-inch strips. In large bowl, beat eggs and milk with whisk. Add potato strips; stir to coat completely.

In pie plate, place Bisquick mix and cornstarch. In small bowl, stir together sugar, salt and cinnamon. Add 2 tablespoons of the sugar-cinnamon mixture to the Bisquick mixture; stir until combined. Set aside remaining sugar-cinnamon mixture.

Heat coconut oil in 10-inch skillet over medium heat.

Remove sweet potatoes from egg mixture; coat with Bisquick mixture. Place 15 to 20 strips of coated sweet potatoes in hot oil; fry until golden brown. Remove potatoes from oil; place on plate lined with napkins or paper towels. Sprinkle fries with 1/2 tablespoon of the remaining sugar-cinnamon mixture. Fry remaining sweet potatoes until all sweet potatoes are fried, coating with sugar-cinnamon mixture as soon as they come out of the hot oil.

Place yogurt in medium serving bowl. Drizzle with maple syrup. Serve hot fried sweet potatoes with dip.

* To allow even cooking of sweet potatoes, cut them into long, thin fries. Thicker cut sweet potatoes may need to be baked in a 400°F oven for 10 to 12 minutes longer to ensure a crisp-tender final product.

* If you don't have real maple syrup for the yogurt dipping sauce, a drizzle of honey can be substituted.

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